Afternoon snack

Normandy crêpes

Normandy crêpes with optional calvados, served hot with caramelised apples or your choice of filling.

Total time
108 min
Budget
Budget-friendly
Difficulty
Easy
Servings
12 pieces
Normandy crêpes served with a filling
These Normandy crêpes evoke the flavours of Normandy. Calvados flavours the batter if you choose to add it. Serve them hot for an afternoon snack or a dessert to share. Caramelised apples, crème fraîche, jam, sweet spread or milk jam let you vary the fillings.

Prepare everything

Ingredients

12 pièces

Tick the ingredients you already have.

Crêpe batter and cooking

Choice of fillings

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Hazelnut spread SignaturePoids - 210g
    Qty: 117,90 €
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  • Mariguette strawberry AlternativePoids - 210g
    Qty: 19,99 €
    Find out more
Selection total 17,90 €

Step by step

Method

Follow each step in order.

Active preparation
30 min
Cooking
48 min
Resting
30 min

Crêpe batter and cooking

  1. 1

    Make the batter

    Sift the flour into a large bowl and make a well. Add the eggs, sugar, salt and melted butter. Gradually incorporate the milk, mixing from the centre outwards. Add the calvados if you wish and mix until the batter is smooth.

  2. 2

    Leave to rest

    Leave the batter to rest for at least 30 minutes.

  3. 3

    Prepare the pan

    Heat a crêpe pan and grease it with a little butter.

  4. 4

    Cook the crêpes

    Pour a ladleful of batter into the pan and swirl to spread it. Cook each crêpe for 1 to 2 minutes on each side, until golden. Repeat with the remaining batter, lightly greasing the pan as needed.

Choice of fillings

  1. 5

    Fill and serve

    Serve the crêpes hot with your choice of filling. For the apple version, spread the caramelised fruit over the crêpes. You can also add a spoonful of crème fraîche or spread with jam, sweet spread or milk jam. Fold the crêpes into quarters to serve.