DISH RESEARCH · Dessert
Crêpes aux Pommes
Manger Bouger’s selected apple crêpes fill their own milk-and-egg crêpes with plain fromage blanc and cinnamon-seasoned apple slices cooked in the microwave.
About Crêpes aux Pommes
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Manger Bouger’s selected apple crêpes use a batter of flour, eggs and semi-skimmed milk. Plain fromage blanc and cinnamon-seasoned apple slices fill the folded crêpes.
Flour and two eggs are mixed in a bowl, then diluted with the milk to make a slightly thick batter. The mixture rests before cooking.
The apples are peeled and sliced. Cinnamon is sprinkled over them before they are cooked covered in the microwave.
The rested batter cooks as crêpes in a nonstick frying pan. Each crêpe receives a thin layer of plain fromage blanc and several apple slices.
Folding encloses the apple-and-fromage-blanc filling. This version keeps the cinnamon with the apples rather than mixing it into the milk-and-egg batter.
Ingredients in Crêpes aux Pommes
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.