Batter for about 20 small crêpes
1 1/2 cups all purpose flour
1 egg yolk
1 Tbsp of oil
2 cups of milk
1 Tbsp Applejack or Calvados
For the filling
6 Tbsp of unsalted butter
4 lb tart apples, peeled, cored and sliced
8 Tbsp of sugar
6 Tbsp light cream
6 Tbsp of Applejack or Calvados
6 Tbsp of Calvados
- For the batter, put the flour into a bowl, make a well in the center, and add the egg, egg yolk and oil.
- Mix in half of the milk, drawing in the flour from the sides of the bowl.
- Add the rest of the milk and the Calvados and mix well.
- Let rest for 2 hours.
- For the filling, melt the butter in a thick pan and cook the apples, stirring all the time, until they are soft but not puréed.
- Stir in the sugar, cream and Calvados.
- Lightly oil a pan and heat until hot.
- Cover the pan with a thin layer of batter and cook until brown.
- Turn over and cook the other side. Remove and keep hot.
- Do the rest of the batter in the same way.
- Place a crêpe in the bottom of a hot fireproof dish, spread with some of the apple mixture and cover with another crêpe.
- Continue in this way sandwiching the apple mixture between each crêpe and finishing with a crêpe on top.
- Keep everything hot.
- Dust thickly with the sugar, heat the remaining Calvados and flame the crêpes with this.
- Serve at once, cutting the crêpes into wedges.