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Crêpe roll, maple custard, caramelised apples

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


Recipe for 4 persons

For the crepe

125 Ml
60 Gr
Wheat flour
1 Unit(s)
15 Gr
2 Ml
Vanilla extract

For the mapple custard

250 Ml
3 Unit(s)
Egg yolk
50 Gr
Maple sugar
30 Gr
Wheat flour

For the caramelized apple

30 Gr
Brown sugar
60 Ml
Maple syrup
2 Unit(s)
Cortland apple
  • Olive oil
  • Butter

Preparation time: 30.00 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.

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