This year, for Chandeleur, we’re reinventing tradition and making pancakes even more indulgent. For the occasion, Lactel presents a delicious twist on the classic tarte Tatin: golden pancakes topped with melt-in-your-mouth apples, smooth caramel, a crunchy crumble for contrast, and a scoop of vanilla ice cream for a refreshing finish. A guaranteed crowd-pleaser!
Ingredients to Buy
Serves: 4
Prep time: 20 minutes (+ 30 minutes resting)
Cooking time: 25 minutes
Pancake Batter
- 250 g all-purpose flour
- 3 eggs
- 500 ml whole milk
- 1 tbsp sugar
- 40 g melted butter
- 1 pinch of salt
Topping
- 4 apples (Golden or Braeburn)
- 50 g butter
- 60 g sugar
- Vanilla ice cream
- Salted butter caramel sauce
Crumble
- 50 g flour
- 40 g cold butter
- 40 g brown sugar
- 30 g ground almonds
Method
Prepare the pancake batter : in a large bowl, mix the flour, sugar, and salt. Add the eggs, then gradually whisk in the milk until smooth. Finish with the melted butter. Let the batter rest for 30 minutes.
Meanwhile, prepare the caramelized apples. Peel and core the apples, then cut them into wedges. Melt the butter in a frying pan, add the sugar, then the apples. Cook over medium heat until the apples are soft, golden, and nicely caramelized.
Make the crumble: using your fingertips, rub together the flour, brown sugar, ground almonds, and cold butter until you get a crumbly texture. Spread on a baking tray lined with parchment paper and bake at 180°C (350°F) for 10–12 minutes, until golden. Let cool.
Cook the pancakes in a lightly buttered hot pan. Keep warm.
To assemble, top each pancake with caramelized apples. Add a scoop of vanilla ice cream, drizzle with salted butter caramel, and generously sprinkle with crumble for an irresistible crunchy finish.
Also discover 7 stylish creperies to celebrate Candlemas et Ultra-indulgent financiers by Hugues Pouget
