Traveling with Simone has added a photo to the pool:
Apple Crepe Gateau Mont Saint Michel
Time 45 minutes - Serves 10-12
Crêpe Batter:
1 tablespoon sugar
1 cup flour
1 pinch salt
3/4 cup milk
3/4 cup water
2 eggs
1 tablespoon Calvados or Rum
5 tablespoons melted butter
Apple Filling:
12 Golden Delicious apples, peeled, cored, and cut into 16 wedges
1 lemon, juiced
1/2 cup sugar
1/2 cup melted butter
Burnt Almond Cream:
1 1/3 cup blanched almonds
2/3 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 pound butter
1/2 teaspoon almond extract
1 tablespoon dark rum
1 pinch salt
Directions
For the crêpes: Mix all dry ingredients in a bowl. Add the water and milk. Beat with a whip until smooth. Add the eggs, Calvados, and butter. Let rest 1 hour.
Heat a 6-inch pan. Spray with pan release and a small amount of crepe batter. Roll the pan until the bottom has a thin coat. Cook until bottom side is golden brown and flip. Cook for another few seconds and remove from pan onto paper towels.
For the apple filling: Sauté the wedges of apples in the melted butter, with the lemon juice and the sugar.
For the Burnt Almond Cream: preheat oven to 375 degrees F.
Place the almonds on a sheet pan and cook until browned. Remove from pan immediately and place on paper towels. Let cool.
-Mix all ingredients in a small bowl and set aside.
To assemble the gateau: brush the bottom of a oven-proof plate with butter.
Lay in one crepe best side up. Add a thin layer of almond cream. Lay the apples out on the cream. Top with another crepe. Press down to make level and repeat this until the gateaux is to the top or you have used all the ingredients. -Make sure not to make the layers too thick, as the gateau will slide when cut and served. (I secure the layers with a wooden pick.)
Finish with a layer of apples and almond cream.
Preheat oven to 375 degrees F.
Bake for 30 minutes until bubbling and nicely browned on top. Cut into wedges and serve.
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