Recipe

Celebrate la Chandeleur with This Tatin Apple Crepe

For Crêpe Day on February 2, France-Amérique has called on a leading name in the business, Breizh Café, to offer you the recipe of their Tatin apple crêpe – a Breton version of the renowned Tarte Tatin!
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© Breizh Café

Prepare the batter

Ingredients (makes 30 crêpes)

6 eggs
200g sugar
40g slightly salted butter
2L whole milk
1kg all-purpose flour

Preparation

1. Crack the eggs into a bowl then add the sugar. Beat the eggs and sugar until the mixture turns white.
2. Melt the butter and pour it into the mixture.
3. Add half the milk and combine well.
4. Gently incorporate the flour.
5. Pour in the second half of the milk and mix well.

Prepare the buckwheat crumble

Ingredients (for 4 crêpes)

150g slightly salted butter
120g superfine sugar
95g all-purpose flour
95g buckwheat flou

Preparation

1. Heat the oven to 338°F, soften the butter slightly and use your fingertips to mix it with the sugar and the two types of flour to obtain a crumbly dough.
2. Place it on a baking sheet, put it in the oven, and cook for 15-20 minutes. Allow the cooked crumble to cool, break it into small pieces, and put to one side.

Prepare the salted butter carame

Ingredients (for 4 crêpes)

6cL cream
50g slightly salted butter
80g sugar
2cL water

Preparation

1. Warm the cream in a saucepan over a very low heat. Melt the butter in a second saucepan. Pour in the water and sugar, stirring constantly.
2. Cook on a high heat until you obtain a caramel. Stir vigorously, taking care to avoid getting spattered. Remove the saucepan from the heat.
2. Slowly add the warm cream, stirring vigorously to avoid burning it.

Prepare the caramelized apples

Ingredients (for 4 crêpes)

4 good-sized Gala apples
100g salted butter caramel

Preparation

1. Cut the apples into quarters.
2. Brown them in 100g of the salted butter caramel.

Assembly

1. Heat the crêpe maker (or the frying pan) to 428°F. Pour in and spread 9cL of batter to coat evenly. Brush the crêpe with melted butter. Using a spatula, fold the crêpe into a rectangle and place it on a serving plate.
2. Place a scoop of of Madagascan vanilla ice cream in the middle of the crêpe and add four apple quarters around it.
3. Add 60g of buckwheat crumble and pour 25g of salted butter caramel on top.
4. Repeat for each crêpe.


Recipe published in the February 2022 issue of France-AmériqueSubscribe to the magazine.

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