Crêpes with caramelized apple compote

Name: Crêpes with caramelized apple compote
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 70 g Butter; 110 g Flour; 1 TABLESPOON + 60 g sugar; 1 pinch Salt; 5 Eggs (size M); 350 ml Milk; 4 TSP Oil; 1/2 Vanilla pod; 4 small, sour apples (approx. 125 g each); 25 g Cane sugar; 50 g Whipped cream; 1 TEASPOON Cognac; 7-10 Tbsp Cling film; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Would you like a sweet lunch or dinner? Crepes are a classic. In this recipe the French pancakes are refined with sweet, caramelised apples. A real treat!

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

70 g Butter
110 g Flour
1 TABLESPOON + 60 g sugar
1 pinch Salt
5 Eggs (size M)
350 ml Milk
4 TSP Oil
1/2 Vanilla pod
4 small, sour apples (approx. 125 g each)
25 g Cane sugar
50 g Whipped cream
1 TEASPOON Cognac
7-10 Tbsp Cling film
baking paper

Directions

1
Melt 20 g butter. Mix 75 g flour, 1 tablespoon sugar, salt and 2 eggs. Stir in 100 ml milk. Gradually stir in the butter. Let the dough swell for about 20 minutes. Grease a pan (approx. 15 cm Ø) with oil in portions.
2
Put about 1/8 of the dough into the pan. Bake one side until golden brown, turn the crêpe over and finish baking. Remove from the pan and allow to cool. Also bake about 7 more crêpes.
3
In the meantime cut the vanilla pod lengthwise and scrape out the pulp. Heat 250 ml milk, 50 g sugar, vanilla pod and pulp. Remove the pot from the stove. Separate 2 eggs. Cover the egg whites and put them in a cool place. Stir egg yolks and 35 g flour into the vanilla milk.
4
Boil down over medium heat while stirring for about 2 minutes until thick. Pour into a larger bowl, remove vanilla pod. Place the foil directly on the cream, let it cool down.
5
In the meantime peel, quarter and core the apples. Cut apples into slices. Melt 50 g butter in a pan. Fry the apples in it while turning them golden brown. Sprinkle with cane sugar and caramelise.
6
Add cream and let it boil down for about 2 minutes to a thick sauce. Remove from heat and keep warm.
7
Remove the foil from the vanilla cream. Separate 1 egg. Mix egg yolk and cognac, stir into the cream. Beat 3 egg whites with the whisks of the hand mixer until stiff, adding 10 g sugar.
8
Fold the beaten egg white into the cream. Spread approx. 1/8 of the cream on half of each crêpe, fold the second half of the crêpes over it. Place the crêpes on a baking tray lined with baking paper. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
9
manufacturer) bake for about 10 minutes. Remove from the oven and arrange on plates or small platters. Pour a little apple compote on top, add the rest of the compote. Serve immediately.