Gâteau de crêpes au Beurre de Pommes


For the crepe batter

  • 250 g (0,55 lbs) flour
  • 25 g (0,027 lbs) caster sugar
  • 1 pinch salt
  • 3 egg
  • 50 cl almond milk (or animal milk)
  • 25 g (0,027 lbs) melted margarine (or butter)

For the apple butter

  • 3 apple
  • 50 g (0,11 lbs) margarine or butter
  • 15 cl maple syrup
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • 1 apple
  • 20 g (0,044 lbs) margarine (or butter)
  • a few hazelnuts
  • Maple syrup


Apple butter

Peel and core the apples then cut them into chunks. Put in a Dutch oven with the diced margarine, sugar, maple syrup and vanilla extract. Simmer for 30 minutes, stirring regularly. You can do this step using a food processor by setting the speed to 1/30 minutes/100°C-212.

At the end of cooking, mix and put in scalded jars. Let cool completely.

The crepes

In a bowl, mix the sifted flour, sugar and salt. Dig into wells, add the beaten eggs and mix well so as not to form lumps.

Add the milk little by little while whisking then add the melted butter and mix well.

Oil a small frying pan with paper towel and cook the pancakes, turning them halfway through cooking.

Dressage

Cut the apple into slices and cook them for 5 minutes in a very hot pan with the margarine. Book.

Place a crepe on the serving dish, spread a spoonful of apple butter then cover with a crepe. Assemble by alternating crepes and apple butter. Finish by decorating with slices of roasted apples, crushed hazelnuts and a drizzle of maple syrup.

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