This recipe for stuffed crepes with sautéed apples and salted butter caramel is prepared by a chef known for their triply-starred restaurant. Photo credit: Valéry Guedes.
The crepe batter: Mix the eggs, sugar, and flour, then gradually add the milk, followed by the melted butter, lemon zest, and apple brandy.
Caramel sauce: Cook the caramel (sugar + glucose) to the desired color, then reduce with salted butter and liquid cream.
The apples; Peel, core, and dice the apples. Sauté them in butter and sugar, lightly sprinkle with vanilla powder, and deglaze with caramel sauce to bind the apples.
To finish Plating: Take a crepe, place a spoonful of caramelized apples inside, and fold it closed like a pouch. Seal it with a finely cut piece of vanilla bean. Heat in the oven with a little powdered sugar on top, and serve hot.
0 servings
6
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