Crêpe Millefeuille with Apple and Apricot CompoteTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:168.1 kcal
Proteins:4.4 g
Fats:6 g
Carbohydrate:25.1 g
Fibers:1.2 g
Sugar:13.7 g
Cholesterol:84.9 mg
Sodium:117.8 mg
Calcium:35.2 mg
Energy:660 kcal
Proteins:17.3 g
Fats:23.4 g
Carbohydrate:98.4 g
Fibers:4.8 g
Sugar:53.6 g
Cholesterol:333.4 mg
Sodium:462.7 mg
Calcium:138.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
apples
100
g
cane sugar
1
vanilla bean
2
eggs
45
ml
apricot jam
**For the crêpe batter
200
g
flour
2
ml
salt
3
eggs
15
ml
sugar
250
ml
milk
40
g
browned butter
30
g
butter
METHOD
Crêpe batter
- In a bowl, combine 3 eggs with 250 ml (1 c.) milk. Add the flour. Blend with a handmixer until frothy.
- Add the browned butter at the last minute. Blend for a few moments more. Set aside.
Apple compote
- Peel and quarter the apples; add the split vanilla bean. Steam until cooked;
- then, using the handmixer, blend the apples with the eggs and sugar.
Cooking and assembling
- Cook the crêpes (making them as thin as possible) in a small non-stick pan (about 15 cm / 6" in diameter). Count out 12 crêpes.
- Butter a round oven-proof dish. Place a first crêpe in the dish, add a spoonful of the apple compote and a touch of apricot jam.
- Place another crêpe on top and continue layering until all 12 crêpes have been used, being careful to divide the compote and the jam evenly.
- Cover with aluminum foil and cook in a bain-marie in a medium oven for 40 minutes.
CHEF'S NOTES
Serve the millefeuille warm or cold, accompanied by crème anglaise or a vanilla milkshake with a little apricot jam.
