BEGGAR'S PURSES RECIPE (AUMôNIèRE DE CRêPES)
Folded up and filled with caramelized apples, these Beggar's purses (aka crepe purses) are the most elegant way to serve humble crepes. Add this simple recipe to your party menu to surprise your guests. Let them discover the interior!
Provided by Irina
Categories Crepes
Time 1h
Yield 9
Number Of Ingredients 14
Steps:
- sift flour with a flour sifter in a large bowl. Add eggs, salt, vanilla extract, and orange flower water and mix with a hand whisk. Add water and cold milk in small portions, and mix well. Melt butter, pour into the mixture, and whisk. Let it stand for 2 hours at room temperature.
- Pour a ladle of the batter (about 1/4 cup of batter) and tilt and rotate a crepe pan to distribute it and cover its bottom. When the crepe's edges become golden and come off the pan, turn the crepe over with a heatproof plastic spatula or a flexible turner. Let it brown on the second side. Continue with the remaining batter.
- peel apples and cut them into small cubes. Melt the sugar with water in a pan to make the caramel. Shake the pan and let it brown. Add butter and mix with a wooden spatula. Add apple cubes and orange juice, sprinkle with ground cinnamon. Cook over low-medium heat for 10 minutes.
- top each crepe with one tablespoon of the caramelized apples. Gather the edges of the crepe towards the center while making folds and tie them with one or two toothpicks. Serve 1 or 2 per person.
Nutrition Facts : ServingSize 1 Beggar's purse, Calories 220 calories, Sugar 24 g, Sodium 91 mg, Fat 8.4 g, SaturatedFat 5 g, Carbohydrate 34.3 g, Fiber 2 g, Protein 3.4 g, Cholesterol 57 mg
CREPES
Provided by Jacques Pepin
Categories appetizer
Time 15m
Yield Sixteen crepes
Number Of Ingredients 7
Steps:
- Place the flour in a medium-sized bowl. Whisk in a third of a cup of the milk and the egg whites, beating until smooth. Add the remainder of the milk, water, sugar, rum and four teaspoons of the oil and whisk until well blended.
- Heat a small (about six inches in diameter) nonstick skillet and add the remaining quarter teaspoon of oil to the pan (see note) to coat it. When the oil is hot, place one tablespoon of the batter in the skillet and quickly tilt and shake the pan to cover the bottom of the pan with the batter. The faster you spread the batter, the thinner your crepe will be. Allow the crepe to cook between 35 and 45 seconds, until browned on the bottom, then turn it over and cook on the other side for an additional 30 seconds. Continue with the remaining batter.
Nutrition Facts : @context http, Calories 44, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 2 grams
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