Normandy Crêpe with "Caramelized Apple & Calvados" Jam

• 250 g fine wheat flour (T45)
• 3 farm eggs
• 50 cl whole milk
• 1 tablespoon of Isigny crème fraîche (the secret to its moistness)
• 50 g brown butter
• 1 pinch salt
• Your Maison Perrotte Apple, Salted Butter Caramel & Calvados jar

Preparing the Crêpe Batter

The mixture:

• In a large bowl, place the flour and form a well.
• Add the eggs and begin mixing gently.

Creaminess:

• Gradually add the milk while whisking to obtain a smooth batter.
• Then add the Isigny crème fraîche and brown butter (butter melted until it turns amber in color and has a nutty aroma).

Rest:

• Let the dough rest for at least 1 hour. This time is essential for the flavors to develop and for the dough to become more supple.

Cooking & Plating

• Pour a ladleful of batter into a hot, lightly buttered skillet.
• Brown the pancake on both sides.

The Champion's Touch:

• While the crepe is still on the stove (low heat), spread a generous spoonful of our Apple Caramel & Calvados jam over the entire surface.
• The heat of the crêpe will slightly soften the caramel and release the notes of 15-year-old Calvados.
• Fold the crepe into a triangle or roll it up, whichever you prefer.

Stéphan Perrotte's Tasting Tip: "For an even more intense experience, add a few pieces of roasted hazelnuts or a thin slice of fresh tart apple just before folding. The contrast between the melt-in-the-mouth caramel and the crunch of the fresh fruit is pure delight."