Apple Cinnamon Crepe
Overview
Crepes originated in Brittany, France. These thin pancakes have become a local staple food, and now they have become the most representative specialty of Brittany. The finished crepes can be rolled directly with creamy fruits or dipped in jam. They are also very delicious. This apple cinnamon crepe only uses a pan, and the taste is indeed very layered. The entrance is a strong sweet and sour apple flavor, followed by a strong cinnamon flavor, and finally a milky butter flavor. The crepe soaked in sauce is soft and delicious, just like eating pudding.
Tags
Ingredients
Steps
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Mix low-gluten flour, milk, eggs, sugar, salt and melted butter, stir until smooth
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Sieve and let stand for more than 20 minutes
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Use a paper towel dipped in butter to turn the pan, pour an appropriate amount of batter, turn the pan down, and make it look like a pancake. Be sure to use a very small fire during the making process
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When the surface is ripe, fold it into a fan shape. The finished crepe should have light brown patterns on one side
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Cut the apple into thin slices and soak in light salt water (to prevent discoloration)
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Put butter in the pot, bring to a boil over low heat, then add apple juice, shake the pot gently to rotate the apple juice and butter to complete the emulsification process
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Add sugar to apple juice, apple
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When the edges of the apples are slightly translucent, add the crepe
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Let each piece of pie crust be covered with sauce, cook for a while, pour a tablespoon of rum, tilt the pot slightly, and ignite the alcohol
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Turn off the heat after the alcohol has burned out, serve on a plate as you like, sprinkle with cinnamon powder, and serve with nuts, dried fruits, or fresh cream
