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#7 Mascarpone crêpes with caramelised apple slices

10 | 10 Edition Baking with Armin

Preparation

A) Preparing the crêpe batter:

1) Mix together the spelt flour and cornflour using a whisk. Stir in the cream and oat milk. Add the eggs and mix until the batter is slightly frothy. Season with salt and sugar.

Cover the batter and leave to swell for 20 minutes.

B) Preparing the mascarpone cream:

1) Whip the cream until stiff. Mix together all of the other ingredients, then fold in the whipped cream.

C) Preparing the apple slices and crêpes:

1) Heat up a pan then add the honey. When it starts to bubble, add the cane sugar and leave to melt. Add the fruit, spices and Calvados, then leave to simmer for 2 to 3 minutes.

2) Preheat the Tepan grill to level 7 (180°C). Lightly grease with butter oil.  Quickly pour approx. 150 ml batter onto the plate and spread it out thinly with the BORA scraper.  Flip over after 2 minutes then barbake for another minute. If you wish, cut into half lengthwise.

Fill the warm crêpe with some mascarpone cream and roll it up. Serve with caramelised apple slices. Sprinkle with icing sugar and garnish with a mint leaf.

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Ingredients

Ingredients (for 4 people):

  • 300 ml oat milk
  • 200 ml cream
  • 150 g spelt flour, type 1050
  • 120 g cornflour
  • 3 eggs
  • 1 g natural salt
  • 20 g raw cane sugar
  • 4 tsp butter oil, for barbaking

For the mascarpone cream:

  • 150 g low-fat curd cheese
  • 120 g mascarpone
  • 70 g honey
  • 80 ml cream
  • ½ sachet organic cream stabiliser
  • ½ lemon, grated zest
  • 1 g natural vanilla essence powder
  • Natural salt


For the apple slices:

  • 300 g apples (e.g. Topaz/eating apples)
  • 50 g honey
  • 20 g raw cane sugar
  • 1 cinnamon stick
  • 1 vanilla pod
  • 1 star anise
  • Natural salt
  • 100 ml Calvados
  • 100 ml water
  • ½ bunch mint/lemon balm, to garnish
  • 20 g icing sugar, to garnish

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