We use cookies to help this site deliver the best possible experience.   Remove this notice.

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
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. »

Similar recipes in this theme