Recipe:
For the Crepes batter:
In a bowl, combine 100g AP flour, 2 eggs, 2 tbsp of sugar, pinch of salt, 200ml of milk, 50g of brown butter. Make sure to add the milk incrementally so you don’t end up with lumps. Set aside in the fridge for 30mins. You may need to add more milk after the 30mins to fix the consistency)you need a loose batter). On a medium heat, add a knob of butter and spread. Add a half ladle of batter. Make sure that the crepes are thin. When you see some color at the edges, flip and cook for 30sec on the other side.
For the apples:
Chop 2 granny smith apples and 2 lady alice red apples. Add butter to a pan and add the apples. Add sugar, salt and cinnamon. Cook until the apples are tender but still they have a little bite. Add lemon juice at the end.
For the caramel sauce:
I eyeballed all the ingredients. i starter with brown sugar to a pan and melt. Add warm cream incrementally. Add bourbon and let it boil to cook the alcohol. Then vanilla paste, cinnamon and salt.
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