Apple Aumônière

Before starting this Crêpes Aumônières recipe, make sure you have organised all the necessary ingredients.

Cook 12 crêpes and keep warm.

Bring to a boil 20cl of water with 100g of sugar...

Add a dash of lemon juice.

Scrape the zest of two oranges using a Microplanegrater.

Add the zest to the hot syrup.

Peel the apples.

Cut each apple in half and core.

Cut each half into large dices.

In a non-stick frying pan, melt 25 grams of salted butter.

Add the apple cubes.

Sprinkle 50 grams of castor sugar on top.

Add the juice of half a lemon.

Add the orange juice.

Add the orange zest, which have been poached in syrup beforehand.

Cook the apples over medium heat until the consistency is like a thick purée. The apples should be easy to squash.

Add 5cl of Grand-Marnier.

Continue cooking until you obtain a purée and there is no more juice or alcohol at the bottom of the pan. Set aside.

On a flat surface, spread one crêpe.

Spread a small teaspoon of crème fraîche.

Spread a small teaspoon of apple preparation.
The apple compote should be enough for 12 portions.

Lift the edges of the crêpe...

... to form a small purse.

Tie with a wooden pick (length 8cm).

Keep warm until ready to serve.
This dessert is delicious with a side of exotic fruit purée or caramel sauce.
Bon appétit!