Crêpe rolls with caramel and apple compote

Name: Crêpe rolls with caramel and apple compote
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 TABLESPOONS Raisins; 4–5 Apples (e.g. Elstar); 100 g + 1 tablespoon of sugar; 1⁄4 l + 3 tablespoons apple juice; 1 TEASPOON Cornstarch; 100 g Flour; 2 Eggs (Gr. M); 150 ml Milk; 7-10 Tbsp Salt; 4 TSP Butter; 7-10 Tbsp Icing sugar

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 TABLESPOONS Raisins
4–5 Apples (e.g. Elstar)
100 g + 1 tablespoon of sugar
1⁄4 l + 3 tablespoons apple juice
1 TEASPOON Cornstarch
100 g Flour
2 Eggs (Gr. M)
150 ml Milk
7-10 Tbsp Salt
4 TSP Butter
7-10 Tbsp Icing sugar

Directions

1
Wash and drain the raisins. Peel, quarter, core and cut apples into slices. Caramelise 100 g sugar in a pot until golden brown. Deglaze with 1⁄4 l juice and simmer until the sugar has dissolved.
2
Steam apples and raisins for 3-4 minutes. Stir starch and 3 tbsp. juice until smooth. Bind the compote with it. Leave to cool.
3
Mix flour, eggs, milk, 1 tablespoon sugar and 1 pinch of salt to a smooth dough and let it swell for about 15 minutes.
4
Heat butter in portions in a coated pan (approx. 20 cm Ø). Bake 4 thin crêpes from the dough in it, one after the other. Roll up the finished crêpes and keep warm. Cut the crêpes into strips and serve with the caramelised apple compote.
5
Dust with icing sugar.