Apple-Filled Crêpes with Cider Sauce

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Apple-Filled Crêpes with Cider Sauce
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
4
Ingredients
2 eggs
100 grams Pastry flour
sugar
250 milliliters milk
3 sweet Apple (such as Golden Delicious)
4 centiliters Calvados
½ tablespoon cornstarch
250 milliliters Cider
400 grams Vanilla ice cream (homemade or purchased))
butter (for cooking crêpes)
powdered sugar (for dusting)
Parchment paper (for lining baking sheet)
How healthy are the main ingredients?
eggsugarApple

Preparation steps

1.

To make the pancakes: In a bowl, beat the eggs and 40 grams (about 2 1/2 tablespoons) sugar until froth. Stir in the milk and 15 grams (about 1 tablespoon) melted butter. Stir in the flour to a smooth batter and let rest for 1 hour.

2.

Rinse the apples, remove the peel and reserve. Cut into quarters, remove the stems and cores, and cut the quarters into small cubes.

In a sauté pan, heat 40 grams (about 2 1/2 tablespoons) butter and sauté the apple cubes until hot, but still firm. Sprinkle with 40 grams (about 3 tablespoons) powdered sugar and deglaze with Calvados. Stir briefly and remove from heat.

3.

For cider sauce, heat 30 grams (about 2 tablespoons) butter in a saucepan. Add the apple peel and sprinkle with cornstarch and sugar. While stirring, pour in the cider. Bring to a simmer over medium heat, stirring constantly, until the sauce has thickened slightly, then strain through a sieve and keep warm.

4.

In a crêpe pan, heat the clarified butter and add about 15 grams (1 tablespoon) batter. Tilt and roll the pan to coat evenly with batter. Cook on the first side until browned, turn and finish on the second side. Continue until all of the batter has been made into crêpes.

Fill the crêpes with apple cubes and folded twice to make triangles. Place filled and folded crêpes on a baking sheet lined with parchment paper. Dust generously with powdered sugar and bake in an oven preheated to 250°C (approximately 475°F)
for 2 to 3 minutes.

Arrange the finished crêpes on small dessert plates, top with scoops of vanilla ice cream balls, and drizzle with the cider sauce. Serve immediately.