Crêpes Griottines®
INGREDIENTS:
Crepe Batter
3 eggs
250g flour
1/2 liter milk
30g caster sugar
75g butter (PDO Butter Isigny-Ste-Mère)
Salt
Griottines® Sauce
40g + 80g butter (PDO Butter Isigny-Ste-Mère)
3cl Kirsch de Fougerolles A.O.C. 45%
300g reduced Griottines® juice (syrup)
90g caster sugar
Half lemon juice
40 Griottines®
DIRECTIONS:
Crepe Batter
In a bowl, mix eggs, sugar, and a pinch of salt.
Add melted butter, flour, and then milk. Mix well until you get a smooth batter.
Let the batter rest for 2 hours.
Cook 8 crepes and set them aside.
Spread the crepes, brush them with a brush dipped in reduced Griottines® juice.
Sprinkle crepes with caster sugar.
Fold them in half, then fold in half again, and finally in three.
Griottines® Sauce
Melt 40g of butter in a pan, place the folded crepes next to each other, and heat them gently.
When the crepes are hot, flambe them with Kirsch.
Add the reduced Griottines® juice and sugar, flip the crepes until well soaked.
Arrange them on a plate, then finish the sauce by incorporating butter (80g) and adding 20 Griottines®.
Coat the crepes with Griottines® sauce, adding 5 Griottines® per plate.
