Crêpes aux Fruits

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • ½ recipe basic French crêpes
  • 3 eating apples, peeled, cored and diced
  • butter
  • juice of ½ lemon
  • 3 tablespoons apricot jam
  • 3 tablespoons chopped almonds
  • 6 tablespoons whipped cream
  • 2-3 tablespoons calvados
  • crushed macaroons
  • sugar


Make about 12 crêpes, transferring them to a warm plate as you cook them.

Cook diced apples in 3 tablespoons butter and lemon juice until tender. Stir in apricot jam and chopped almonds. Then fold in whipped cream flavoured with Calvados. Cover crêpes with mixture; fold in four and place them in a buttered ovenproof dish. Sprinkle with crushed macaroons and sugar, and glaze for a minute or two under grill.