{"id":2939,"date":"2024-04-24T15:09:24","date_gmt":"2024-04-24T15:09:24","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2939"},"modified":"2024-04-24T15:09:24","modified_gmt":"2024-04-24T15:09:24","slug":"crepes-with-caramel-au-calvados-normandy","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/crepes-with-caramel-au-calvados-normandy\/","title":{"rendered":"Cr\u00eapes with Caramel au Calvados &#8211; Normandy"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">Serves 6:<\/span><\/strong><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">For the cr\u00eapes:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">125 g plain flour, sifted<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">15 g of caster sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a pinch of salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 eggs<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">375 ml of milk, at room temperature<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">20 g of melted butter, at room temperature<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 tablespoons of Calvados (you could use Grand Marnier or some lemon juice instead)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some more butter for frying<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">For the Caramel au Calvados:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">150 g of caster sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">50 g of Muscovado sugar (dark or light brown)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">120 ml of heavy cream (or more if you desire a more liquid consistency of the sauce)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">85 g of unsalted butter<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 tablespoons of Calvados <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1\/2 a teaspoon of lime juice<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">*if you wish to turn it into a salted caramel, add 1 teaspoon of sea salt (gradually, tasting the sauce continuously) instead of the Calvados<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">Prepare the cr\u00eape batter:<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">Put the flour, sugar and salt in a bowl.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the eggs, one by one, whisking all the while (with an electric mixer on a low speed).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Whisk in the butter, then milk (best if gradually to avoid any lumps) and the Calvados.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the mixture turns smooth and homogenous, cover the bowl with cling film and set aside for at least one hour. <\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Make the caramel sauce:<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">Melt the caster sugar in a medium saucepan, on a medium to low heat, to a light brown caramel (don\u2019t move or shake the pan at this stage).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Dissolve the Muscavado sugar in the cream by heating them both together slightly (**you could always just use 200 g of white caster sugar instead-to make things more simple).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the caramel is ready, take the saucepan off the heat and add the butter, stirring all time. The caramel will start to bubble so be careful.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Put the saucepan back on a low heat and pour in the cream, stirring all the time.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the sauce turns homogenous and smooth, add the Calvados and the lime juice (or the sea salt if you are making salted caramel).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If the sauce is too thick to your liking, stir in more cream.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Fry the cr\u00eapes (10-12, depending on the size):<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">Put a small knob of butter in a non-stick frying pan (about 16 cm in diameter) and heat the pan over a medium heat.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Ladle in a little of the cr\u00eape batter and swirl it over the base of the pan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the pancake starts to turn golden and comes off the pan easily, turn it over and finish cooking (until it turns golden on the other side).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Transfer the cr\u00eape to a flat plate and cook the remaining pancakes the same way until all the batter is used.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Serve the pancakes still warm, rolled and drizzled with the caramel sauce.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The caramel solidifies when it cools dow, just reheat it when needed.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Store it in a glass jar (300-350 ml) or a plastic container, in a fridge for up to one month.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The above caramel sauce works extremely well with cinnamon rolls, cheesecake or drizzled over an ice-cream. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 6: For the cr\u00eapes: 125 g plain flour, sifted 15 g of caster sugar a pinch of salt 2 eggs 375 ml of milk, at room temperature 20 g of melted butter, at room temperature 2 tablespoons of Calvados (you could use Grand Marnier or some lemon juice instead) some more butter for frying &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/crepes-with-caramel-au-calvados-normandy\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Cr\u00eapes with Caramel au Calvados &#8211; Normandy&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2941,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2939"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2939"}],"version-history":[{"count":3,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2939\/revisions"}],"predecessor-version":[{"id":2992,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2939\/revisions\/2992"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2941"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2939"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}