• 120 gr of T65 flour
• 2 eggs
• 50 gr of organic cane sugar
• 50 gr of melted butter (here, a plant-based substitute)
• 200 ml milk (here, rice milk)
• Juliet® apples, as needed
• Calvados, as needed
• 120 gr of T65 flour
• 2 eggs
• 50 gr of organic cane sugar
• 50 gr of melted butter (here, a plant-based substitute)
• 200 ml milk (here, rice milk)
• Juliet® apples, as needed
• Calvados, as needed
In a bowl, pour in the flour, mix in the sugar and salt, then add the eggs and a little milk. Whisk vigorously, working from the center outward toward the edge of the flour well, to prevent lumps. If any lumps do form, blend the batter with a stand mixer. This batter is ready to use immediately.
Make the crêpes without burning them. Then peel theJuliet® apples and cut them into small wedges; sauté them in a drizzle of olive oil and sprinkle with a little sugar.
For the Calvados option, pour the liquor into the hot skillet, turn off the range hood, hold a match close to it, and flambé. Serve immediately with either lemon juice or a few mint leaves. Enjoy!