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Crêpes aux Pommes Flambées

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - <click here>

For more on crêpes have a look at the article written by Peter Hertzmann <click here>


150 milliliters heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
40 grams butter
50 grams finely granulated sugar
2 large apples
2 tablespoons calvados
1 tablespoon lemon juice
powdered sugar for dusting
8 crêpes* (6" diameter)

  • Preheat oven to 170°F. Preheat serving plates.
  • Whip cream until it starts to thicken. Add powdered sugar and vanilla extract. Continue beating until stiff. Chill until needed.
  • Heat butter and granulated sugar in a sauté pan. At the same time, peel, half, and core the apples. Cut into 1/4" dice. Add diced apples to melted butter. Increase heat to high and cook apples until they start to soften. Add the calvados and flame. Add the lemon juice and mix. Divide the apple mixture between the heated serving plates.
  • Spread some of the whipped cream mixture over a quarter of each crêpe and fold into quarters. Arrange two filled crêpes on each plate and serve immediately.

Crêpe recipe:*


60 grams all-purpose flour
1/2 teaspoon ground cinnamon
17 grams sugar
1 pinch fine salt
1 egg, beaten
120 milliliters milk
1 tablespoon oil


  • Mix flour, cinnamon, sugar, and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate oil. Set batter aside for an hour before using.
  • Prepare crêpes according to main recipe.

Serves 4

Guide Cuisine, February 1998, page 13

To visit the à la carte web site - click here