Crêpes and Stewed Apples, Pears and Ginger

4 pers.

5 min

8 min

Crêpes and Stewed Apples, Pears and Ginger

Sweet Crêpes with Brown Sugar Paysan Breton

4 Units Sweet Crêpes with Brown Sugar

Slightly Salted Moulded Butter Paysan Breton

20 g Slightly Salted Moulded Butter

3 Units Poires

2 Units Reinette d’Armorique apples

60 g Powdered sugar

1 Unit Fresh ginger

5 cl Waters

1 Dessert spoon Lemon juice

1 Unit Vanilla pod

30 g Pistachios

Wash and peel pears then cut into large cubes. Peel and finely grate ginger.
Place pear pieces in a pan, add water, sugar, lemon juice, grated ginger and split vanilla bean. Bring to a boil and stew 3-4 minutes. Transfer to a container, remove vanilla bean and let cool.
Melt Lightly Salted Moulded Butter in a frying pan and heat Crêpes A la Cassonade 1-2 min. on each side.
Quickly place the crêpes on small plates. Garnish with stewed fruit and top with crushed pistachios.

This recipe can be made with seasonal fruit; strawberries and rhubarb. Use 400 g of strawberries instead of pears and 4 stalks of rhubarb instead of apples.