CREPES MYLENE

 

 

Enjoy this delicious 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

 

 Juice of ½ a lemon and 1 tbsp of sugar

1 tbsp of sugar

4 poached pears or in a can of syrup

2 oranges

½ a lemon

1/3 cup of plum brandy

3.5 oz of sliced almonds

5 tbsp of unsalted butter

5 ¼ oz of sugar

 

Add the juice of ½ the lemon and 1 tbsp of sugar to the batter.

 

Cut the pears into thin slices.

Toast the almonds in a small frying pan until golden brown.

Extract the juice from oranges and ½ the lemon.

Melt 3 tbsp of butter in a medium saucepan on medium heat. Add the juice from the oranges and ½ the lemon and sugar. Whisk 5 minutes to obtain a good consistency. Add half of the plum brandy and stir for 1 or 2 minutes.

Preheat the oven to 200 F.

Pour the sauce into an oven proof dish and place the dish in the oven.

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 under an aluminum foil. When all the crepes are made, place a few slices of pear into each one. Roll them and place each crepe in the warm sauce. Turn to coat them well.

Warm up the rest of the plum brandy, spread over the crepes and flambé!

Coat with the toasted almonds and serve promptly!

 

Bon Appétit!