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Recipe for Crêpe Pouches, Sautéed Apples, Salted Butter Caramel

Yields6 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

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.

Pancake batter
 1 Milk
 500 Flour
 500 Egg
 150 Semolina sugar
 200 Melted butter
 1 dash Apple brandy
 2 Lemon zest
Salted butter caramel sauce
 1 Semolina sugar
 105 Half-salted butter
 1 Liquid cream
The apples
 3 Golden apple
 Butter
Directions
1

The crepe batter: Mix the eggs, sugar, and flour, then gradually add the milk, followed by the melted butter, lemon zest, and apple brandy.

2

Caramel sauce: Cook the caramel (sugar + glucose) to the desired color, then reduce with salted butter and liquid cream.

3

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.

4

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.

Nutrition Facts

0 servings

Serving size

6

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