Norman-style Crepes À La Didi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 240 g flour
- 4 medium egg (s)
- 60 g butter
- 125 ml milk
- 1 pinch (s) salt
- Apple spritzer
- 3 apples
- 1 lemon (s)
- Raw cane sugar, brown
- 4 scoops ice cream (walnut ice cream)
Print Recipe
Pin Recipe Instructions
- Beat the eggs until frothy. Alternately add flour and milk. Melt the butter, cool and add. Add a pinch of salt, apple spritzer and a little lemon zest. Put the dough in the refrigerator for at least half an hour.
- Halve the lemon, squeeze it and add some water. Core and peel the apples. Cut the peeled apples into thin slices and place them in the lemon water so that they don`t turn brown.
- Put some lemon water in a pan and steam the apple slices in it. Add lemon water if necessary.
- Take the dough out of the fridge, stir again and add enough apple spritzer to make a thin dough. Put a ladle of batter into the crêpes pan and use the crêpes rake to distribute it evenly. Bake until the surface bubbles and dries. Turn with the crepe sword. Do the same with the rest of the dough until the dough is used up.
- Cover the crepes with the apple slices and sprinkle with cane sugar. Caramelize the sugar with the bunsen burner. Arrange each crepe with a scoop of walnut ice cream and serve.
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