French Classics: Crepe Normande
The Normandy pancake is a worldwide known and renowned classic French dessert. Extracted from the rich soil of Normandy, in northwestern France, apples play an important role in the local cuisine here. These apples are therefore an important part of this delicious dessert, which is definitely worth taking a closer look, preferably accompanied by a delicious glass of cider or a cup of coffee with a drink of calvados as a pousse-café!
Pancake, pancake and crepe are three names for the same basic dish, apart from the thickness of the baking. Our contemporary version of the pancake used to be, and nowadays sometimes back in gourmet eateries, mainly prepared with buckwheat, or blé noire. As so often with classic dishes, it used to be a typical meal for the poor. The pancake could then be prepared both sweet and savory. The savory variation consisted of the same basic batter, without adding sugar, but with other additives, such as bacon, vegetables, …
In Normandy, the northwestern part of France, which is known for a rich culinary tradition, apples are a typical agricultural product. The same apple therefore plays an important role in many of the regional products, such as cider and calvados, but also in the regional dishes, such as in this Normandy pancake.
For the crêpe batter:
- 500 grams of flour
- 4 eggs
- 1 liter of milk
- 50 grams of sugar
- 1 vanilla pod
- 2 apples
- icing sugar
- 100 grams of butter
- fine cristalsugar
- ice cream
- 30 minutes
For the crêpe batter:
- Mix the eggs with the flour.
- Add the milk and oil a little at a time and stir well.
- Add a pinch of salt.
- Cut the vanilla pod in half lengthwise and scrape out the black seeds with a small knife.
- Add the vanilla to the mixture.
- Let the batter rest.
- If necessary, sift it through to avoid lumps.
For the Norman pancake:
- Prepare the apples by peeling and quartering them. Remove the clock house and emince very fine.
- Sauté the apples lightly in a pan with butter.
- Fry the pancakes with the already prepared dough in pans. Do this by buttering the warm pans and pouring a very thin layer of pancake batter into the hot, buttered pan.
- Keep in mind that the first baking often does not completely come off the pan.
- Sprinkle the surface with the finely minced apples and then cover with another thin, second layer of batter.
- Let the bottom fry well and then turn the pancake over, so that the second side can bake golden yellow
- Arrange the pancakes on a warm, buttered plate and garnish with icing sugar,
- Finish with a scoop of ice cream of your choice.
- The pancakes can optionally also be caramelized in the pan by adding fine granulated sugar.