Beggar’s Purse Crepes

Credit: Mathilde de l'Ecotais

With autumn fruit, sauce from fruit peels

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Ingredients (12 people)

Making the crepes

  • See recipe for Crepes Suzette


Step 1: Preparing the filling

Peel the apples and pears, cut into quarters, core and seed. Keep the cores and seeds, as well as the peels. Cut the plums in half and pit.

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

Cook the crepes sing clarified butter in a lightly buttered non-stick pan (use a pastry brush to keep the amount of fat to a minimum).

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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