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Before starting this Crêpes Aumônières recipe, make sure you have organised all the necessary ingredients.
Cook 12 crêpes and keep warm.
Bring to a boil 20cl of water with 100g of sugar...
Add a dash of lemon juice.
Scrape the zest of two oranges using a Microplanegrater.
Add the zest to the hot syrup.
Peel the apples.
Cut each apple in half and core.
Cut each half into large dices.
In a non-stick frying pan, melt 25 grams of salted butter.
Add the apple cubes.
Sprinkle 50 grams of castor sugar on top.
Add the juice of half a lemon.
Add the orange juice.
Add the orange zest, which have been poached in syrup beforehand.
Cook the apples over medium heat until the consistency is like a thick purée. The apples should be easy to squash.
Add 5cl of Grand-Marnier.
Continue cooking until you obtain a purée and there is no more juice or alcohol at the bottom of the pan. Set aside.
On a flat surface, spread one crêpe.
Spread a small teaspoon of crème fraîche.
Spread a small teaspoon of apple preparation.
The apple compote should be enough for 12 portions.
Lift the edges of the crêpe...
... to form a small purse.
Tie with a wooden pick (length 8cm).
Keep warm until ready to serve.
This dessert is delicious with a side of exotic fruit purée or caramel sauce.