C’est si bon – Crêpes with grilled apples and dulce de leche
C’est si bon – Crêpes aux pommes grillées et confiture de lait
I am currently working on a little crêpe project and I have been experimenting all kinds of batters and fillings…and this one has been one of my favorites. It’s so simple but a real delight.
Now I was wondering what the difference between dulce de leche and caramel was. Dulce de leche has this exotic sound to it, and is found in many South American households and is mainly condensed milk cooked and reduced to a brownish paste. In France, we call caramel two things, one thing being the sugar and water melted and reduced to a and golden brown color, the other thing being the mixture of sugar, butter and cream that has turned into a thick smooth and velvety texture. Dulche de leche is translated into French by “confiture de lait” or milk jam and it’s made by boiling whole milk and sugar for about 3 hours. The milk reduces and turns thick and golden brown.
you can spray it on crêpes, on buns, brioche, etc…like you would use jam, or just lose your finger in the jar and enjoy it. As you can imagine there are as many crêpes recipes as there are people, less flour, more milk, less eggs, more water, cider, no cider, beer, no beer…you have to find the batter recipe that fits your tastes. Whereas some people like crêpes to be crunchy, I like mine softer. If you want them crunchy, they need to cook at a low temperature for a longer time. If you like them soft, they need to cook rapidly at high temperature. So voila! find the crêpe recipe you like and play with it.
Now I have to admit that I cheated with this one. I did not make my own dulce de leche, but I bought a jar at the store…homemade or not, I loved it, and could hardly keep my finger off the jar. I will definitely write a post about making homemade dulce de leche when I have 2 or 3 hours to spare.
Ingredients for 12-16 crêpes
For the batter
- 40 g sugar
- 4 eggs
- 250 g flour
- 500 ml whole milk
- 3 tbs brown butter
- one pinch salt
- 1 tsp vanilla extract
- 1 tsp rum
For the filling
- 12 tbs dulce de leche
- 12 apples, peeled and sliced
In a mixing bowl, mix eggs and sugar and beat until a smooth a white consistency. Add flour, mix well. Add milk and stir until the batter becomes smooth and homogeneous. Melt butter until it becomes brown and add to the batter. Add vanilla extract and rum. Mix well and let it rest for about one hour.
Grill apples on a skillet or grill pan. When the crepes are done, spread one tbs dulce de leche on each crêpe and garnish with apples. Fold and enjoy.
- Polenta cakes with raisin and rum, braised pineapple and pineapple tartare with lime and mint
- Très mango – Mango papillote three ways
- Blanc-manger with almond milk, peach-apricot compte and grilled apricot
- Oats, pear and almond muffins
- Rustic galette of red wine poached pears and Luna pepper
- Poached black plums in a spicy mint and verbena tea syrup
- Coconut quinoa flans with mango, rum and mint salad
- A little slice of Iceland – Skyr cake with blueberries
- So coconut – Coconut mini cakes
- Gluten free almond cake