Apple Normandy Crepes Recipes

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APPLE NORMANDY CREPES



Apple Normandy Crepes image

This dessert is one of my favorites and easiest. I've served this for every guest I've ever had for dinner and get raves everytime.

Provided by Cyndi McGrath

Categories     Other Desserts

Time 45m

Number Of Ingredients 13

4 Tbsp butter -2 tbsp.for batter, 2 tbsp.for skillet
1 c sifted flour
1/4 c sugar
1/4 tsp salt
3 eggs
1 c mik
APPLE FILLING
1 c brown sugar
4 c apples, chopped
1 tsp cinnamon
1/4 c butter
1 c sugar (opt.)
sifted confectioners' sugar

Steps:

  • 1. FOR CREPES: Melt butter in heavy skillet. Set aside
  • 2. Combine dry ingredients in bowl.
  • 3. Add eggs, milk, 2 tbsp. melted butter and beat till smooth.
  • 4. Heat skillet to moderately hot. Pour in just enough batter to cover bottom, tilting skillet to spread it thinly and evenly. Cook crepe till light brown on bottom and firm to touch on top.
  • 5. Loosen edges with spatula. Turn and brown second side. DO NOT RE-BUTTER OR GREASE THE SKILLET FOR EACH CREPE. Transfer cooked crepe to hot platter till ready to serve.
  • 6. FOR APPLE FILLING: Mix all ingredients except confectioners' sugar and heat just to boiling.
  • 7. Fill crepe,fold, sprinkle with sifted confectioners' sugar or top with vanilla ice cream and/or whipped cream, then sprinkle with cinnamon.

CRêPES à LA NORMANDE



Crêpes à la Normande image

Yield 3-4 crêpes

Number Of Ingredients 7

125g plain flour, sifted
2 tbsp caster sugar
A small pinch of salt
3 eggs
300ml milk
A little butter
2 Braeburn apples, peeled and thinly sliced (use a mandoline if you have one)

Steps:

  • Whisk the all ingredients apart from the butter and apples with half the milk to combine, and then whisk in the rest of the milk to make a batter. Resist the temptation to use a blender as it will over-activate the gluten in the flour and stop the batter from running properly in the pan. Set aside for a while.
  • Very lightly cook the apple slices in a pan with a little butter, just to soften them. Set aside.
  • Heat the butter in a crêpe pan until foaming. Add a ladle of batter and spread out either by moving the pan or using a wooden spreader. Quickly add some apple slices in a nice pattern, and spread over a little more of the batter. Cook for few moments until browning, and then turn the pancake over in the pan to cook the other side. With crêpes Normande, this takes practice because the apples reduce the cohesively of the crêpe. If you can do a full flip, then this is a good skill to acquire. Don't worry if you mess it up - hide the error with a fold.
  • Fold onto a plate once cooked and serve with ice cream or Chantilly cream.

Nutrition Facts :

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