Ingredients
Pancake batter
- 150 ml (2/3 cup) milk
- 1 whole egg
- 5 ml (1 teaspoon) sugar
- 1 pinch salt
- 60 ml (4 tablespoons) flour
- 15 ml (1 tablespoon) melted butter
Farce
- 60 ml (4 tablespoons) unsalted butter
- 4 Québec apples, peeled and quartered
- 60 g (4 tablespoons) maple sugar
- 180 g (6 oz) mascarpone cheese
Preparation
- In a bowl, combine milk, eggs, sugar and salt. Whisk flour into mixture.
- Strain the mixture through a fine sieve. Let pancake batter rest in refrigerator for 5 minutes. Add melted butter.
- Heat a crêpe pan. Using a ladle, pour in the pancake mixture, enough to cover the bottom of the pan, and make a thin pancake. Cook for 2 minutes on each side.
- Preheat oven to 160°C (325°F).
- Heat the butter in a hot pan and brown the apple wedges.
- Halfway through cooking, add maple sugar. Allow to cool.
- Place 15 ml (1 tablespoon) mascarpone cheese and 4 to 5 apple wedges in each crepe. Close each crepe by folding in 3.
- Place the filled crêpes on a baking sheet. Place in the oven and cook for 5 minutes.
- Serve with your favorite ice cream or Quebec maple syrup.
This recipe was created by Pasquale Vari, chef and professor at the Institut de tourisme et d'hôtellerie du Québec, and is courtesy of the website: www.lepoulet.qc.ca