Crêpes dentelles with sautéed apples, ice cream and whisky and marmalade sauce

Name: Crêpes dentelles with sautéed apples, ice cream and whisky and marmalade sauce
Ingredients: 2 tbsp soft light brown sugar; 5 tbsp dark orange marmalade; 50ml orange juice; 15g cold butter, cut into little chunks; 1-2 tbsp whisky; 125g plain flour; 30g caster sugar; 300ml milk; 1 egg plus 1 yolk; 30g melted butter; unsalted butter, for frying; 3 tart apples, peeled, halved and cored (if they have a good colour, you can leave the skin on); 50g unsalted butter; 1-1 ½ tbsp caster sugar; ice cream, to serve

www.telegraph.co.uk

If you’re making this for children, you can use apple jelly instead of marmalade – and leave out the whisky

Keywords

Dessert recipes
Apple recipes
Recipes
Diana Henry
Telegraph Magazine
Desserts
Baking & desserts
Recipe
US content

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Ingredients

2 tbsp soft light brown sugar
5 tbsp dark orange marmalade
50ml orange juice
15g cold butter, cut into little chunks
1-2 tbsp whisky
125g plain flour
30g caster sugar
300ml milk
1 egg plus 1 yolk
30g melted butter
unsalted butter, for frying
3 tart apples, peeled, halved and cored (if they have a good colour, you can leave the skin on)
50g unsalted butter
1-1 ½ tbsp caster sugar
ice cream, to serve