Cidrerie du Minot

Apple pancakes and Des Glaces ice cider

(serves 4 to 6 ) (6 pancakes of 20 cm / 8 in)

Prep : 20 minutes

Cooking : 8 to 10 minutes

 

Apple pancakes and Des Glaces ice cider

Ingredients

Pancakes
250 ml (1 cup) flour
Pinch of salt
30 ml (2 Tbsp) maple sugar
310 ml (1 ¼ cup) milk
30 ml (2 Tbsp) melted butter
2 eggs
 
Garnish
3 Cortland apples peeled, cored and cut into thin slices
30 ml (2 Tbsp) butter
15 ml (1 Tbsp) sunflower oil
125 ml (1/2 cup) 35 % cream
1 egg yolk
250 ml (1 cup) Du Minot des Glaces Ice Cider
 

Preparation

Mix flour, salt and sugar. Pour in milk gradually. Incorporate melted butter and eggs. Do not beat. Let stand 20 minutes,
 
Heat pan on medium heat.  Oil it and spread a bit of butter with a paper towel. Drop enough batter (about 2/3 cup) to obtain a thin pancake of 20 cm (8 inches) diameter. Tilt pan on each side for an even shape. Turn pancake when side is cooked (dried consistency) and can be removed easily. Reserve cooked pancakes in a plate separating each one with wax paper or parchment paper. 
 
Bake apples in oil and butter at low heat.  Add cream and egg yolk. Bring to a boil while stirring (do not over boil). Remove from heat immediately and add Du Minot des glaces Ice Cider whisking vigorously,
 
Fill each pancake with garnish and roll. Lay each pancake on a plate and spray with powder sugar or cocoa. Decorate with seasonal fruits.

Recipe:  Richard Bizier 

Food styling & Photography: Roch Nadeau

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