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Apple aumônière flambé

List of Ingredients




500 ml milk
250 ml water
4 eggs
150 g flour
1 soup-spoon oil
oil for greasing the griddle
For the Decoration:
100 g butter
8 small apples
8 tps honey
12 1/2 cl Calvados
100 g walnut halves
4 vanilla pods split in half

Recipe



Form a well in the flour in a mixing bowl. Add the eggs, mix avoiding lumps. Add water and milk little by little, then the spoon of oil.
Make large thin crêpes (pancakes) by spreading the oil with a sheet of paper on the griddle. Repeat for each crêpe.
Peel and core the apples. Cut into quarters. Cook in butter in a pan on slow flame for aprroximately 8 minutes. Cover in honey and walnuts. Making the purses

Fill each crêpe with the apple/butter/honey/walnut mixture and the cooking juice. Fold an close the aumônière with the half split vanilla pod.
Place the purses in a oven dish and grill 3 minutes to make them crunchier.
Heat the Calvados in a small pan. When the alcohol is nice and hot, pour over the purses. Set flame to them and serve immediately in the oven dish or on a plate.
Additional Ideas
This purse is also delicious and very attractive with red fruits such as blackcurrants, strawberries and raspberries, flamed with raspberry alchohol for example.

Supplies Advice Use cooking apples (reine des reinettes or equivalent), or any of the apple species produced in our region: American Red, Granny Smith, Idared ou Golden Delicious.

Recipe from Krista Mauler