Beggar’s Purse Crepes
With autumn fruit, sauce from fruit peels
- See recipe for crepes Suzette
- clarified butter (SQ)
Preparing the filling
Making the crepes
- See recipe for Crepes Suzette
Step 1: Preparing the filling
Heat the butter until hazelnut brown and use to sauté the fruit peelings. Sprinkle with sugar and cook until the fruit peelings caramelize. Deglaze with apple juice and cook over low heat to let the flavors come through. Strain through a chinois.
Cut fruit up into a brunoise. Sauté in butter and sugar. Once the fruit is tender, transfer onto a rack. Deglaze the cooking juices with the sauce made from the fruit peelings; continue to simmer until the sauce reaches a syrupy consistency. Set aside to chill.
Step 2: Making the crepes
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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