Cooking

Crepes la Normande

posted: 06/30/10
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Crepes la Normande
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INGREDIENTS:

For the cr?pes:

  • 1 cup/125 g all purpose flour, sifted
  • 4 teaspoons/15 g granulated sugar
  • Pinch of salt
  • 2 large eggs
  • 1 1/4 cups/325 ml whole milk
  • 1/2 cup/115 ml heavy whipping cream
  • 1 tablespoon/15 g unsalted butter

For the ? la Normande filling:

  • 4 Fuji apples (about 1 1/2 pounds/700 g total), cored and cut into thin slices
  • 6 tablespoons/75 g granulated sugar
  • 4 tablespoons/60 g butter
  • 1/2 teaspoon/about 1 g freshly ground cinnamon
  • 1 cup/220 ml Calvados (or dark rum)
  • 1 cup/227 g mascarpone cheese or cr?me fra?che (optional)

PREPARATION:

To make the cr?pes:

  1. In a large mixing bowl combine the flour, sugar and salt. Then slowly add eggs and 1/2 cup/130 ml of the milk and whisk to form a soft paste. Combine the remaining milk and cream in a measuring cup and slowly add to the flour mixture, whisking to form a smooth thin batter.
  2. Strain the batter into a medium-sized bowl to remove any lumps. Cover the batter and set aside for 30 minutes (this will allow time for the flour to absorb all of the liquid)
  3. Heat a cr?pe pan or a heavy 7-inch-/18-cm-diameter, nonstick saut? pan over medium to low heat. Dab some butter on a paper towel and wipe the pan with a little butter. Pour 3 tablespoons/45 ml of batter into the pan and swirl to coat the bottom thinly. Cook until the edge of the cr?pe is light brown, about 1 1/2 minutes.
  4. Loosen the edges gently with a spatula. Carefully turn the cr?pe over. Cook until the bottom begins to brown in spots, about 1 minute. Transfer to a plate. Repeat with the remaining batter, wiping the pan with butter as needed, and forming 12 cr?pes total.

To make the ? la Normande filling:

  1. Place a heavy-based, large saut? pan over a high heat. Add the apples, 2 tablespoons/25 g of sugar, 2 tablespoons/30 g of butter, and the cinnamon. Saut? for 7 minutes or until the apples are golden.
  2. Add 1/2 cup/110 ml of Calvados and simmer for 2 minutes or until the Calvados reduces and the apples are crisp-tender and coated with the sauce. Once cooked, transfer the apples to a bowl and cover to keep warm while you make the Calvados caramel sauce.
  3. Sprinkle the remaining 4 tablespoons/50 g of sugar over the pan and cook over a medium heat without stirring for about 2 minutes or until the sugar begins to melt and brown. Add the remaining 2 tablespoons/30 g of butter and 1/2 cup/110 ml of Calvados. When the Calvados is added, the melted sugar will harden.
  4. Simmer over a medium to low heat for about 2 minutes, stirring constantly, or until the sugar melts again and a caramel sauce forms.

To serve:

  1. Spoon the apple mixture over one half of each warm cr?pe. Fold each warm cr?pe in half then in half again, forming triangles. Place 2 folded cr?pes on each of six plates.
  2. Spoon a scoop of mascarpone cheese or cr?me fra?che atop the cr?pes. Drizzle the Calvados caramel sauce over the mascarpone cheese or cr?me fra?che and cr?pes, and serve immediately!
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