Dessert Gâteau of Crêpes à la Normande
Recipe information
Yield
for 12 crêpes, serving 5 to 6
Ingredients
Preparation
Step 1
Spread 4 to 5 cups peeled and sliced Golden Delicious apples in a large baking pan; sprinkle over them 1/3 cup sugar and 4 tablespoons melted butter. Bake in a 350°F oven for 15 minutes, or until apples are tender. Center a small crêpe (page 88) in a buttered baking dish, cover with a layer of apple slices, and sprinkle over it a tablespoon of macaroon crumbs, drops of melted butter, and drops of cognac. Lay a crêpe on top, then another apple-macaroon layer; repeat until you have 10 or 11 layers. Top with a final crêpe. Sprinkle melted butter and sugar over the top, and bake in a 375°F oven until bubbling hot.
For Savory Crêpes
Step 2
Use any of the fillings and sauces suggested for omelets on pages 65–66.
For Dessert Crêpes
Step 3
One of the simplest, and always popular as a family treat, is to spread the undersides with soft butter, sprinkle on sugar, roll them up, sprinkle sugar on top, and bake at 375°F until hot through. Serve as is, or flame them with cognac or orange liqueur. Or roll them up with apricot, strawberry, or raspberry jam; or orange marmalade; or the marvelous orange butter used for the following crêpes Suzette.
