Apple sanciaux: traditional French recipe
I had never prepared this dessert and I have to tell you that I was delighted by the ease with which it is prepared and by that rustic flavor of homemade sweets. The apple sanciaux is a typical crepe from the French town of Bourges, and it has totally won me over because it is ideal to prepare if we have guests unexpectedly.
This crepe with fruit was born as an economic dish that the farm laborers usually ate in the morning after the soup, over time the sanciaux became a dessert or a delicious snack-dinner.
IngredientsFor 2 persons
- Wheat flour 60 g
- Milk 125 ml
- Eggs 1
- Apple liqueur or Calvados 15 ml
- Butter 20 g
- Apples 2
- Sugar 30 g
How to make apple sanciauxDifficulty: easy
- Total time 30 m
- Elaboration 10 m
- Cooking 20 m
- Repose 1 hour
We will start preparing the dough, for this, in a jar, add the flour, the egg, the salt and the milk, beat with a mixer until forming a light dough. We will let it rest for an hour.
While we peel and cut the apples into slightly thick slices, we put a 24 cm diameter non-stick frying pan on the fire and add the butter. When it is melted we add the apples and sauté them until we see them soft.
We add the sugar (we can also use honey with equal weight) and let them caramelize. When we see them caramelized we add the apple liqueur or the Calvados and let it evaporate for a few minutes.
Add the dough and let it cook for seven minutes, carefully turn it around like an omelette and leave it for another five minutes on the other side. We serve our sanciaux sprinkled with sugar very hot.
With what to accompany the apple sanciaux
Apple sanciaux is a traditional dish that I think everyone will like, serving it very hot to savor the caramelized apple accompanied by the soft and smooth texture of the crepe dough. A scoop of creamy vanilla ice cream that contrasts in temperature with the sanciaux is a very good accompaniment, as is an English cream or other mild sauce.Tags: Meats And Birds Vegetables And Legumes Fish