March 8, 2014

Crêpes en Aumonière

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We love crêpes, easy to prepare and so many choices for the stuffing! This will also be my recipe for the 6th Fiesta Friday!

Serves 8/10 (large crêpes)

Ingredients :

For the crêpes:

  • 250g of plain flour/ all purpose flour
  • 500ml of full fat milk
  • 4 medium eggs
  • A pinch of salt
  • 70ml of melted butter
  • 1 teaspoon of vanilla sugar

Procedure:

  1. In a large mixing bowl, whisk together the flour, the salt, the vanilla sugar and the eggs.
  2. Pour the milk, stirring to combine.
  3. Add the cold melted butter.
  4. Beat until smooth.
  5. Cover with a plastic wrap and set aside for 30 minutes into the refrigerator.
  6. Remove from the refrigerator.
  7. Heat a frying pan or a crêpiere over medium high heat.
  8. Coat with a little of butter.
  9. Pour or scoop the batter onto the crêpière.
  10. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  11. Cook until the bottom of the crêpe is golden brown (and the edge brown).
  12. With your fingers or a spatula, flip quickly the crêpe and cook for 2 or 3 minutes.
  13. Transfer the crêpe to a large plate.

Proceed the same way for the rest of the dough.

For the stuffing:

  • 4 apples
  • Butter
  • Orange marmalade
  • 80g of dark chocolate

Procedure:

  1. Peel the apples and cut it into small cubes.
  2. In a small pan over a medium heat, cook the small cubes of the apples with a tablespoon of butter.
  3. Golden the apples for 10 minutes  and set aside.
  4. Melt the chocolate in “a Bain Marie”.

Final procedure:

  1. Take one crepe, add in the middle 1 tablespoon of marmalade, add a few apples on the top and drizzle with dark chocolate.
  2. Fold up the edges of the crepe and tie delicately with a strand of Raffia (you can use bamboo skewers).

Truly a treat for our family lunch.

Bonne dégustation!

PS: You can use a blender to make the batter too!

I had the chance to live in Paris … where every day, I passed in front of a store called “Specialtés Bretonnes”, the smell of fresh daily crêpes made,  attracted me all the time (every Wednesday afternoon I would buy one delicious lemon, sugar crêpe with the complicity of my best friend, so yummy…)

“The table is the matchmaker of friendship”

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Filed Under: Desserts, Fiesta Friday
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