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Before starting this Normandy-style Crêpe Aumônière recipe, make sure you have organised all the necessary ingredients.
Peel the apples...
... and cut into cubes.
In a saucepan, melt a knob of butter.
Add the apples pieces...
... followed by the sugar...
... and a few raisins...
... then cook over low heat until it has the consistency of a fruit compote.
In a separate saucepan, pour 250 grams of sugar and 10cl of water.
Bring to a boil...
... and cook until it turns to a pale blonde caramel.
Deglaze with whipping cream...
... while stirring with a whisk. Take extra precautions as you might get burnt with splashes of hot caramel! Set aside.
Add the Calvados and flambé.
Place a crêpe on the kitchen worktop.
Fill with the apple and raisin preparation...
... and close the crêpe to create a small purse ('aumônière').
Seal the crêpe with a wooden pick.
Repeat the same operation with the remaining crêpes.
Display the warm crêpe aumônière on a big plate and pour warm caramel sauce on top. Serve immediately. Enjoy!
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