Crêpe Millefeuille with Apple and Apricot Compote Recipe
Flavors of France
Total time: 1hr to 2hr
Preparation and cooking time: 2 hours
Serve the millefeuille warm or cold, accompanied by crème anglaise or a vanilla milkshake with a little apricot jam.
For 4 servings
- 4 apples
- 100 g (3 1/2 oz.) cane sugar
- 1 vanilla bean
- 2 eggs
- 3 tbsp. apricot jam
For the crêpe batter
- 200 g (7 oz.) flour
- A pinch of salt
- 3 eggs
- 1 tbsp. sugar
- 250 ml (1 cup) milk
- 40 g (3 tbsp.) browned butter
- 30 g (2 tbsp.) butter
- In a bowl, combine 3 eggs with 250 ml (1 c.) milk. Add the flour. Blend with a handmixer until frothy.
- Add the browned butter at the last minute. Blend for a few moments more. Set aside.
- Peel and quarter the apples; add the split vanilla bean. Steam until cooked;
- then, using the handmixer, blend the apples with the eggs and sugar.
Cooking and assembling
- Cook the crêpes (making them as thin as possible) in a small non-stick pan (about 15 cm / 6" in diameter). Count out 12 crêpes.
- Butter a round oven-proof dish. Place a first crêpe in the dish, add a spoonful of the apple compote and a touch of apricot jam.
- Place another crêpe on top and continue layering until all 12 crêpes have been used, being careful to divide the compote and the jam evenly.
- Cover with aluminum foil and cook in a bain-marie in a medium oven for 40 minutes.
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