Crepes and apple pie
Instructions
Prepare the crepes (even the day before): melt the butter in small frying pan without frying it.
In a bowl mix the eggs with the flour and a pinch of salt.
Dilute the mixture with cold milk, pouring it in, then add the melted butter.
The small frying pan already heated greased and pour in a tbsp of mixture does expand on the bottom.
As soon as you turn the crepe congealed, for complete cooking, then remove from pan and onto a plate and repeat the operation until the batter.
On work surface, knead the flour with the soft butter, sugar, salt and pizzichino 75 g cold water.
Wrap the dough in a little plastic wrap and place in refrigerator for 30 minutes.
For the custard, mix the egg yolks with the flour and sugar.
Dilute the mixture with warm milk, take it on a moderate flame and let it boil for 5-6 minutes; Finally the cream flavoured with vanilla and rum.
Peel the apples, cut them into thin slices and rosolatele butter.
Prepared the mess: roll the dough brisée in 4 mm thick and coated with it one springform mobile by 26 centimeters in diameter, leaving her spill.
The bottom spread a thin layer of cream, then continue layering Crepes with apples and cream.
Sprinkle the last layer with amaretti crumbs and finally, fold inwards the excess part of the pectin, smerlandone the border.
Pass the pie in the oven, pre-heated at 200 degrees, for 40 minutes.
Serve warm, with a sprinkle of powdered sugar.
Ingredients and dosing for 12 persons
- For the crepes:
- 250 g of milk
- 120 g of flour
- 20 g of butter
- 2 eggs
- 1 pinch of salt
- For the pasta brisée:
- 300 g of flour
- 150 g of butter
- 70 g of sugar
- 1 pinch of salt
- For the custard:
- 500 g of milk
- 150 g of sugar
- 50 g of flour
- 4 egg yolks
- 3 tablespoons of dark rum
- 1 sachet of vanillin
- To complete:
- 550 g of apples
- 15 g of butter
- 6 amaretti biscuits
- 1 tablespoon of icing sugar