Crepes with caramelised apples, flambéed with ice cider Recipe

Classic French crepes served with caramelised Braeburn apples flambéed with Canadian iced cider and crème fraiche.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the fruit
  • Braeburn apple(s) : 6 whole
  • Caster sugar : 100 g
  • Ice cider : 30 ml
  • For the batter
  • Semi-skimmed milk : 440 ml
  • Plain flour : 200 g
  • Whole egg(s) : 4 whole
  • Fine salt : 1 pinch(es)
  • For the garnish(es)
  • Thick crème fraiche : 200 g
  • Caster sugar : 50 g


  • ETAPE 1

    For the crepe batter: mix the eggs and flour together until you have a smooth paste. Add the salt and slowly whisk in the milk until you have a smooth, glossy mixture.

  • ETAPE 2

    To cook the crepes: heat a small frying pan until hot and add a splash of oil. Add one ladle of batter to the pan and tilt the pan to ensure the mixture covers the whole of the frying pan. Cook for a minute and then turn the crepe over and cook on the other side for 30 seconds.

  • ETAPE 3

    Remove the pancake from the pan and sprinkle on a small amount of caster sugar.

  • ETAPE 4

    For the apples: peel and core the apples. Cut each apple into small chunks.

  • ETAPE 5

    In a hot pan, cook the apples with the butter and sugar until caramelised. Flambé with the ice cider and serve folded inside the crepe with a dollop of crème fraiche.

Chef's tip

«When cooking crepes, make sure the pan is hot and do not add too much oil. »

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