Recipe: Crêpinoux à la mode d'eygret

Name: Crêpinoux à la mode d'eygret
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 portions
Ingredients: 75 g de farine; 1/2 l de lait; 3 oeufs (3 jaunes et 3 blancs); 20 g de sucre semoule; 5 g de sel fin; 1/2 sachet de levure chimique; 50 g de beurre meunière; Pour la garniture :3 pommes acidulées(style calville)épluchées citronnées évidées et coupées en tranches très fines; 3 cl de calvados (non obligatoire) versé sur les rondelles de pommes; sucre semoule beurre

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.8/5 (6 reviews) Desserts

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

Preparation of the pancake batter for this recipe

Ingredients for 4 servings

75 g of flour
1/2 l of milk
3 eggs (3 yolks and 3 whites)
20 g of caster sugar
5 g of fine salt
1/2 packet of baking powder
50 g of meunière butter

For the filling:

3 tart apples (Calville style) peeled, coated with lemon juice, cored and cut into very thin slices
3 cl of calvados (optional) poured over the apple slices
caster sugar butter

Step-by-step directions

1 In a bowl pour the flour make a small well (fountain) put the sugar, baking powder, yolks, milk and meunière butter and stir well add the salt stir again to avoid lumps let rest 1 hour covered.

2 whip the whites until stiff and fold into the batter by lifting and cutting with a wooden spatula.

3 In a small crêpe pan heat a little butter then pour 2 tablespoons of batter add 3 thin apple slices and cover with 2 more tablespoons of batter cook for 2 minutes flip and do the same on the other side then transfer to a plate and stack your crêpinoux as you go.

4 Just before serving heat a little butter and sugar in this same small pan and caramelize each crêpinoux slightly (30 seconds on each side).
serve for example with a good artisanal farm cider...

Crêpes Calvados Cuisine normande