Crabapple and Cheese Crepes in aniseed syrup

We suggest one of our McKeown ciders to accompany the good tasting Crabapple and Cheese Crepes in aniseed syrup, or even better try our Leduc-Piedimonte ice cider (SAQ Code: 10472482). This recipe is found in book: “Recettes et inspirations signées Emilie C. Brochu”. The book is available at : http://tourismecoeurmonteregie.ca/en/livre-de-recettes/

 

Servings : 4 to 6

Preparation time : : 20 minutes         Cooking time : 25 minutes

 

INGREDIENTS

Crepes

  • 1 cup (250ml) integral flour
  • ¼ cup (50 ml) sugar
  • Pinch of salt
  • 3 eggs beaten
  • 1 ½ cup (375 ml) milk
  • ½ teaspoon (2,5 ml) vanilla
  • Non-salted butter for cooking

 

Crabapples in aniseed syrup

  • ¾ cup (175 ml) crabapples syruptasse
  • 1 star anise

 

Mascarpone mousse

  • ¾ cup (175 ml) heavy cream 35 %
  • 1 tablespoon (15 ml) sugar
  • 1 fresh vanilla bean *
  • 450g mascarpone

 

Filling

  • 1 jar (640ml) crabapples in syrup (Les Artisans du Terroir)
  • Mint leaves

 

DIRECTIONS

Crepes

  1. Prepare the crepe batter. Whisk all ingredients together. Let the batter rest at room temperature for 15 minutes. Mix well before cooking.
  2. Preheat a large non-stick skillet at medium-high. Lightly butter the skillet, ladle the crepe batter into the skillet to obtain 5-6 inches crepe. Brown both sides. Do the same with the whole batter up to 20 small crepes.

 

Crabapples in aniseed syrup

  1. In a small saucepan, pour ¾ cup of crabapple syrup (take only the syrup). Chill the remaining crabapples.
  2. In a small saucepan, bring to boil the crabapple syrup with the star anise.   Reduce heat and simmer for about 15 minutes or until you obtain a smooth syrup.

 

Mascarpone mousse

  1. In a bowl, whisk the heavy cream, the sugar and the vanilla until firm peaks form.
  2. In another bowl, whisk the mascarpone until it is homogeneous.
  3. Fold delicately the heavy cream into the mascarpone to obtain a light mousse. Chill.

 

Filling

  1. Place a crepe on a platter, spread one spoonful of mascarpone mousse on the crepe. Add another crepe on top spreading again one spoonful of mascarpone mousse. Repeat this until you reach 5 layers of crepes with the mascarpone mousse in between each crepe. Arrange a few crabapples on and around the crepes. Drizzle with the aniseed syrup and add some mint leaves.

 

*Fresh vanilla

For a unique taste, substitute 1 teaspoon of vanilla extract by ½ fresh vanilla bean in your favorite recipes. Split the bean lengthwise in two halves with a small knife. With the back of the blade run the knife down the length of each half pressing firmly. Use the small seeds for your recipes and save the bean. You can place the bean in your canister of sugar to obtain a vanilla sugar or use infused in your liquid préparations.