Crêpes Normande with Caramelized Apples and Calvados Cream

Ingredients

• For the crêpes: For the crêpes:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 tablespoon sugar 1 tablespoon sugar
• Pinch of salt Pinch of salt
• Butter, for greasing the pan Butter, for greasing the pan
• For the caramelized apples: For the caramelized apples:
• 2 apples, peeled, cored, and thinly sliced 2 apples, peeled, cored, and thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons sugar 2 tablespoons sugar
• For the Calvados cream: For the Calvados cream:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 2 tablespoons Calvados (apple brandy) 2 tablespoons Calvados (apple brandy)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 22g (14g saturated)
• Carbohydrates: 40g (22g sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, whisk together the flour, eggs, milk, sugar, and salt until smooth. Let the batter rest for 30 minutes.
2. 2.
   Heat a non-stick skillet or crêpe pan over medium heat. Grease the pan with a small amount of butter.
3. 3.
   Pour a ladleful of batter into the pan, swirling it around to evenly coat the bottom. Cook for about 1-2 minutes until the edges start to turn golden. Flip the crêpe and cook for another 1-2 minutes. Repeat with the remaining batter.
4. 4.
   In a separate skillet, melt the butter over medium heat. Add the sliced apples and sugar. Cook, stirring occasionally, until the apples are tender and caramelized, about 5-7 minutes.
5. 5.
   In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and Calvados, and continue whipping until stiff peaks form.
6. 6.
   To serve, place a spoonful of caramelized apples onto each crêpe and fold it into quarters. Drizzle the Calvados cream over the crêpes and garnish with additional caramelized apples if desired.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best flavor and texture in the caramelized apples.
• Calvados — If you don't have Calvados, you can substitute it with another apple brandy or even apple juice for a non-alcoholic version.
• Crêpe batter — Letting the batter rest allows the gluten to relax, resulting in tender crêpes. It also allows the flour to fully hydrate, resulting in a smoother batter.

Tips & Tricks

• To keep the crêpes warm while cooking the rest, stack them on a plate and cover with a clean kitchen towel.
• If you prefer a sweeter Calvados cream, you can add more powdered sugar to taste.
• Serve the crêpes immediately after assembling to enjoy them at their best texture and flavor.
• For a touch of elegance, dust the finished crêpes with powdered sugar before serving.
• Experiment with different types of apples to find your favorite flavor combination.

Serving advice

Serve the Crêpes Normande warm, either as a delightful dessert or a decadent breakfast treat. They can be enjoyed on their own or accompanied by a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

Arrange the folded crêpes on a plate, drizzle the Calvados cream over them, and garnish with a few caramelized apple slices. Sprinkle some powdered sugar on top for an elegant finishing touch.