CREPES GEORGETTE

 

 

Enjoy this wonderful crepe dessert with apple cider from Normandy!

 

Crepe batter (made the day before or a few hours in advance)

See recipe on the website

Serving 6

 

½ jar of apricot marmalade

1/3 cup of Kirsch or Cherry Brandy

½ pineapple, diced

1 ½ tbsp of unsalted butter + 1 tbsp for baking dish

2 5/8 oz of Confectioners’ sugar

 

Marinate the pieces of pineapple with the Kirsch for an hour.

Preheat the oven to 200 F.

Grease an oven proof dish with 1 tbsp of butter.

Make the crepes, using a 10 inch crepe pan or frying pan. Melt 1 tsp of unsalted butter on medium-high heat and spread evenly some batter. Cook 2 minutes on each side. Keep them warm in the dish covered with aluminum foil, in the oven.

Combine the apricot marmalade with the marinated pineapple. Take the crepes off the oven. Spread each crepe with the mixture.

Turn the heat to 350 F.

Fold each crepe into a triangle. Sprinkle some Confectioners’ sugar and bake a few minutes until hot.

 

Bon Appétit!