Crepes in the Norman style à la Didi

Ingredients for 1 servings:

• 240 g flour
• 4 m.-sized eggs
• 60 g butter
• 125 ml milk
• 1 pinch of salt
• n. B. Apple spritzer
• 3 m.-sized apples
• 1 lemon(s)
• n. B. Raw cane sugar, brown
• 4 scoops of ice cream (walnut ice cream)

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

for 4 servings

Beat the eggs until frothy. Alternately add the flour and milk. Melt the butter, cool, and add it. Add a pinch of salt, apple spritzer, and a little lemon zest. Refrigerate the batter for at least half an hour. Halve the lemon, squeeze it, and add a little water. Core and peel the apples. Cut the peeled apples into thin slices and place them in the lemon water to prevent them from browning. Pour a little lemon water into a pan and sauté the apple slices. Add more lemon water if needed. Remove the batter from the refrigerator, stir again, and add enough apple spritzer to create a thin batter. Pour a ladle of batter into the crêpe pan and spread it evenly with the crêpe spatula. Bake until the surface bubbles and dries. Turn it over with the crêpe spatula. Repeat the process with the remaining batter until all the batter is used up. Top the crêpes with apple slices and sprinkle with brown sugar. Caramelize the sugar with a Bunsen burner. Top each crêpe with a scoop of walnut ice cream and serve.