HOME > Chowhound > Home Cooking >

Discussion

Fleur de Sel's Apple Crepes

  • 8
  • Share

As promised on the Manhattan Board, here's the recipe for Cyril Renaud's Apple Crepes. You should get 8 crepes from this recipe and the great thing about it is that you can prepare the batter up to 12 hours before you're ready to make the crepes, so it's fun for a dinner party (if you've got room for your friends to hang out in the kitchen and watch you make them).

For the batter:
1-2/3 cups flour
4 large eggs
2 cups milk
1½ teaspoons fleur de sel
2 tablespoons sugar
3 tablespoons unsalted butter, melted

For the filling and assembly:
4 tablespoons butter
2 large Granny Smith apples, peeled, cored and cut into rounds ¼-inch thick
½ cup sugar
Whipped cream, ice cream or Devonshire cream for garnish

1. To prepare batter, place flour in a large mixing bowl. Make a well in the center. Add eggs one at a time, stirring softly in middle to mix egg gradually with flour. Add milk a little at a time until it is smoothly incorporated. Add salt and sugar and stir to mix. Pass butter through a fine sieve, then mix in melted butter. Refrigerate up to 12 hours.

2. To assemble, place an 8-inch nonstick omelet or sauté pan over medium heat. Add ½ tablespoon butter and 4 or 5 apple slices. When butter starts to color, turn apple rounds and pour in ¼ cup crepe batter, tilting pan to coat it evenly.

3. When batter is set and browning at edges, flip crepe with a wide plastic spatula. Top with ½ tablespoon butter. Sprinkle evenly with 1 tablespoon sugar. Brown about 1 minute, flip again. Immediately transfer to a serving plate. Top with whipped cream, ice cream or Devonshire cream. Repeat.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. So the apples are actually incorporated into the crepes?

    1 Reply
    1. re: MMRuth

      You brown an apple slice a bit in butter first and then pour in the batter so that it sets around the slice. Mine frequently separate just a bit, but yeah, the apples are actually IN the crepes. And they're not folded - just plated pancake-style.

    2. I feel a bit guilty thanking you for posting this recipe. It almost seems as if this should be Chef Renaud's property. But, thanks. I'll post some food porn-type photos when I get around to making them. I look forward to seeing other's efforts. Hey, maybe a flickr group of photos of various efforts?

      3 Replies
      1. re: famdoc

        Don't feel guilty. It was in the New York Times 8 years ago, shortly after Fleur de Sel opened!

        Anyway, I gotta assume he'll be serving these at Bar Breton. Even if it's not on the menu yet, if there's enough demand....

         
        1. re: Deenso

          Hi,

          Just saw this--we're doing a book on apples and need to credit the Times--can't find exact date they published recipe--you know?

          1. re: 2peas

            2peas, according to my files, it was published on 1/2/01.

      2. MMRuth and Famdoc,

        I had a picture (not very good ...) of the apple crepe I had at Fleur de Sel, so it could be your reference.
        I am sooo going to miss it!!!!!

         
        1 Reply
        1. re: kobetobiko

          Nice food porn. Thanks.