Thick Crêpes with Sautéed Apples (Kouigns Bigoudens aux Pommes)
These yeasted crêpes—chewy and thick—look like American pancakes, defying conventional expectations of the way crêpes should look.
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Cooking tools:
- Hand mixer
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Skillet
- Nonstick skillet
- Stove
- Paper towel
- Plate
Ingredients
- 1 cup warm milk
- 1 tsp. active dry yeast
- 1 Tbsp. plus 1 tsp. sugar
- 1 <sup>1</sup>⁄<sub>3</sub> cups flour
- 1 tsp. ground cinnamon
- <sup>1</sup>⁄<sub>4</sub> tsp. salt
- 1 egg, at room temperature
- 8 Tbsp. unsalted butter, plus more
- 6 Tbsp. unsalted butter
- 6 small red apples, such as Gala, cored and cut into 6 wedges each
- 6 Tbsp. sweet hard apple cider
- <sup>1</sup>⁄<sub>4</sub> cup sugar
- Confectioners' sugar, to serve
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