Crepes stuffed with apples and walnuts
Instructions
Mix in a bowl the flour, eggs, milk, orange flower water, 1 tablespoon of melted butter, sugar and a pinch of salt until a smooth batter and smooth, which will rest in a cool place for half an hour.
Peel the apples, core material privatel, cut it into thin slices and put them in a saucepan with 30 g of melted butter.
Cook to moderate heat and covered Bowl for about 10 minutes, so that they are soft but not disposed.
When the apples are ready, remove from heat, add a tablespoon of sugar and the chopped walnuts and let them cool down.
Cook the crepes in a pan of 15 cm in diameter greased with butter and, as they are ready, arrange on a plate, one above the other.
The stuffed crepes with the mixture of apples and nuts, four piegatele and place them on a serving dish as non-overlapping tiles.
Sprinkle them with a little sugar, decoratele with walnuts, cover with Calvados and serve.
Ingredients and dosing for 4 persons
- 200 g of flour
- 45 cl of milk
- 5 Teaspoons = = Calvados
- 1 small glass of orange flower water
- 4 apples
- 2 eggs
- 100 g of chopped walnuts kernels
- 12 whole walnuts kernels
- 4 tablespoons of sugar
- 60 g of butter
- 1 pinch of salt