Apple Crepes with Apple Sorbet
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 493 kcal | (23 %) | ||
| Protein | 4.1 g | (4 %) | ||
| Fat | 11.1 g | (10 %) | ||
| Carbohydrates | 82 g | (55 %) |
Ingredients
- For the sorbet
- 500 grams sour Apple
- 1 pc Cinnamon stick
- 120 grams sugar
- 125 milliliters Apple juice
- 125 milliliters dry Cider
- Juice (of 1 lemon)
- For the sauce
- Juice (of 1 lemon)
- 30 grams butter
- 250 grams Apple
- 1 Tbsp raisins
- 1 Tbsp toasted slivered almonds
- 3 centiliters Calvados
- 1 tsp sugar
- butter
- 2 centiliters Marsala wine
- For the crepes
- 75 grams Pastry flour
- 5 Tbsps milk
- 2 Tbsps water
- salt
- 1 tsp sugar
- 1 egg
- 1 tsp butter
- butter (for the pan)
- to garnish
- Lemon balm
Preparation steps
For the sorbet, rinse the apples, quarter, core and puree in blender. Bring apple juice, cider, cinnamon and sugar to a boil. Cool the syrup and pour through a fine sieve. Stir the lemon juice into the apple puree and the cooled syrup. Pour the mixture into a large metal bowl and place in the freezer. After about 30 minutes, whisk the mixture and return to the freezer. Continue stirring every 30 minutes until mixture is the consistency of sorbet.
For the sauce, heat the lemon juice and butter in a saucepan. Peel the apples, quarter, core and cut into slices. Add to the saucepan and cook until softened, mashing with a spoon. Stir in the raisins and almonds. Stir in the Calvados and allow to cool. Stir in sugar, a little butter and Marsala.
For the crepes, place the flour, a pinch of salt and sugar in a bowl. Mix the milk with water and stir into the flour with a whisk. Whisk in the eggs and melted butter until smooth. Let stand for 10 minutes.
Pour the batter in portions into the hot butter and cook until golden.
Place apple slices over half of each crepe and fold over. Pour over the sauce and serve with apple sorbet. Garnish with lemon balm leaves.
