Daniel Joly's Apple Crepes Hoegaarden and Beer Sorbet
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
For the Crepes
- 2 cups all-purpose flour
- 1⁄2 cup sugar
- 6 eggs
- 2 cups milk
- 1⁄4 cup melted butter
- 5 1⁄2 ounces hoegaarden beer
- 1 tablespoon vegetable oil
- 1 orange, zest of
- 1 lemon, zest of
- 1 apple, peeled, cored and thinly sliced
-
Beer Sorbet
- 11 ounces hoegaarden beer
- 2 ounces liquid glucose
- 11 ounces sugar
- 20 ounces milk
directions
- Using a large bowl, combine flour and 1/4 cups of sugar.
- Whisk in the eggs one at a time, then slowly add the milk, melted butter and the zest of orange and lemon.
- It's always better to allow the batter to set for a few hours overnight in the fridge.
- To make the compote, in a medium saucepan, combine the apples, a pat of butter, the beer and remaining sugar.
- Cook until it's consistency of a sauce.
- Heat a No-stick pan until hot.
- Add enough butter/oil to coat the pain.
- Add a thin later of crepe batter and cook on both sides until golden brown.
- Repeat until the batter is finished.
- Take each crepe and fill with the apple compote.
- Sprinkle with confectioner's sugar.
-
Beer Sorbet:
- Mix all ingredients together.
- Churn in an ice cream maker following the manufacturer's instructions. Freeze overnight. Serve alongside the warm beer crepes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I work at a Ski shop and spend part of my day coaching High School skiers.
I spend my free time playing on the internet and trying to become a better cook. My dream is to open a brewpub....