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Crêpe roll, maple custard, caramelised apples

Crêpe roll and stuffed with maple custard topped with caramelized diced apples.

Note If you want to avoid the resting time, use warm milk in the crêpe batter preparation.Moreover, once cooked, pancakes can be frozen and used for brunch over the weekend.

Ingredients

Recipe for 4 persons

For the crepe

125 Ml

Milk

60 Gr

Flour

1 Unit(s)

Egg

15 Gr

Sugar

2 Ml

Vanilla extract

For the mapple custard

250 Ml

Milk

3 Unit(s)

Egg yolk

50 Gr

Maple sugar

30 Gr

Flour

For the caramelized apple

30 Gr

Brown sugar

60 Ml

Maple syrup

2 Unit(s)

Cortland apple

Olive oil
Butter

Preparation time: 30 min

General preparation
Peel and cut apples into small cubes.
Crêpe preparation
In a large bowl, combine all ingredients for the crepe batter and mix with a whisk until smooth. Let the dough rest for 1 hour. In a hot nonstick skillet, drizzled with vegetable oil, pour a little bit of batter to cover the bottom of your pan and cook 30 seconds on each side.
Mapple custard preparation
Place the milk in a saucepan and bring to boil. In a cul-de-poule, blanch the egg yolks with the sugar maple, then add flour. Pour one-third of the hot milk gradually over the mixture, mix well and pour back into the saucepan. Cook over low heat and until the cream thickens, whisking constantly. Then transfer to shallow dish and cover with plastic wrap. Refrigerate.
Caramelized apple preparation
In a hot nonstick skillet, add a knob of butter and sauté the apple with brown sugar. Cook for 4-5 minutes in order to caramelize the apples.
To serve
Spread some pastry cream on each pancake. Then roll them before cutting into 2 wedge. Place the rolled pancakes on a plate on each other and then garnish with caramelized apples and maple syrup.

If you want to avoid the resting time, use warm milk in the crêpe batter preparation.Moreover, once cooked, pancakes can be frozen and used for brunch over the weekend.

Cooking schedule