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Le Chaudron recipe
Crêpes fines à la compote des petits chefs
Little chefs' thin crêpes with applesauce
⏱ 25 minServes 4Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
150 g (5 oz)flour
2eggs
300 ml (1¼ cups)milk
10 gmelted butter
4 tbspunsweetened applesauce
- 150 g (5 oz) flour
- 2 eggs
- 300 ml (1¼ cups) milk
- 10 g melted butter
- 4 tbsp unsweetened applesauce
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Mix the flour with the eggs, then gradually whisk in the milk.
- Stir in the melted butter and rest 30 minutes.
- Heat a crêpe pan over low heat and spread a ladle of batter thinly.
- Cook 1 minute per side.
- Spread with a thin layer of applesauce and roll or fold.
- Cut into bite-size pieces and serve lukewarm.
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