PREPARATION
- The batter:
Start by melting the butter in a saucepan, and in the meantime scrape the vanilla from the sticks.
Pour the milk into a mixing bowl and stir in the vanilla.
Mix the butter, eggs, salt and sugar with the milk.
Tip: let the batter rest in the fridge for half an hour. - Meanwhile, cut the apples into thin slices
- Melt a lump of butter in your pancake pan, add some sugar and allow to caramelize.
- Fry 3 apple slices on each side and pour the batter over them with the ladle.
- Flip the pancake when it is dry on top.
- Pour a dash of calvados over the pancake and flambé.
- Top the pancake with powdered sugar and a scoop of vanilla ice cream.
Ready to serve your delicious French pancake with a cup of tea!
Crêpe Normande is a caramelized apple pancake that must be finished with a splash of Calvados, a brandy from Normandy that’s traditionally made of apples. Enjoy!