Normandy Apple Crêpe (Sea Apple Crêpot)
Normandy Apple Crêpe (Sea Apple Crêpot) is a easy French recipe that serves 1. 350 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $1.52 total, $1.52 per serving
Ingredients
- 50 g Wheat flour (type T55) (Sift to avoid lumps)
- 20 g Granulated sugar (About 2 tablespoons)
- 1 unit Egg (Large chicken egg)
- 120 ml Whole milk (At room temperature)
- 30 g Unsalted butter (Divided: 15 g for the apples, 15 g for cooking the crêpe)
- 10 ml Calvados (Optional, to flavor the batter)
- 1 pinch Fleur de sel (Adjust to taste)
- 1 unit Apple (Golden or Granny Smith) (About 150 g, peeled, cored and cut into 4‑5 mm wedges)
Instructions
Mix dry ingredients
In the bowl, sift 50 g flour, add 20 g sugar and a pinch of fleur de sel. Lightly whisk to combine.
Time: PT3M
Add the egg
Crack the egg into the bowl and whisk vigorously until the mixture is well incorporated.
Time: PT2M
Add the milk gradually
Pour the whole milk slowly while continuing to whisk, until you obtain a smooth and slightly thick batter.
Time: PT3M
Flavor (optional) and let rest
Stir in the calvados (10 ml) if desired, mix, then cover the bowl and let rest for 5 minutes.
Time: PT5M
Prepare the apples
Peel, core the apple and cut into 4‑5 mm wedges.
Time: PT5M
Caramelize the apples
Melt 15 g butter in the pan over medium heat, add the apple pieces, sprinkle the remaining sugar (≈15 g) and cook 5‑7 minutes, stirring until they are golden and lightly caramelized.
Time: PT7M
Temperature: moyen
Pour the batter over the apples
Reduce heat to medium‑low, spread the apples evenly, then pour the batter over the whole surface. Cover and cook 5‑7 minutes until the edges release.
Time: PT7M
Temperature: moyen‑doux
Flip and brown the other side
Add a knob of butter (≈5 g) to the pan, gently flip the crêpe with a spatula, cover again and cook 5 minutes until golden brown.
Time: PT5M
Temperature: moyen‑doux
Finish and serve
Transfer the crêpe to a plate, lightly brush with extra melted butter if desired, serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: vegetarian, contains alcohol (optional), low-calorie
Allergens: gluten, egg, milk
Ingredient Substitutions
- Instead of Wheat flour (type T55): all-purpose flour, rye flour
- Instead of Granulated sugar: cane sugar, honey (reduce quantity)
- Instead of Egg: quail egg (2)
- Instead of Whole milk: semi-skimmed milk, almond milk
- Instead of Unsalted butter: margarine, neutral oil (different taste)
- Instead of Calvados: brandy, white rum
- Instead of Fleur de sel: sea salt
- Instead of Apple (Golden or Granny Smith): pear
Equipment Needed
- Mixing bowl
- Whisk
- Non‑stick skillet (20‑25 cm)
- Silicone spatula
- Chef's knife
- Cutting board
- Measuring spoons
- Kitchen scale
Critical Steps — Do Not Skip
- Sift the flour to avoid lumps
- Caramelize the apples without burning them
- Flip the crêpe gently to avoid breaking it
Chef Tips from the Video
- Use a slightly tart apple (Granny Smith) to contrast the sugar and calvados
- Lightly sprinkle cinnamon or nutmeg before pouring the batter for a spicy touch
Troubleshooting
The batter is too thick
Add 10‑20 ml milk until desired consistency.
The crêpe sticks to the pan
Ensure the butter is fully melted and the pan is non‑stick; add a little more butter.
The apples burn before browning
Lower heat to medium‑low and cover more to steam cook.
Storage
Refrigerator: Store the crêpe in an airtight container for up to 1 day. Reheat gently in a pan.
Freezer: Not recommended, texture deteriorates.
Room temperature: Consume immediately, otherwise keep less than 2 hours at room temperature.
Make-Ahead Tips
- The batter can rest up to 30 minutes before cooking
- Caramelized apples can be prepared ahead and reheated quickly
Last updated: August 21, 2026
