Immersion at the Farm Museums of Pays Horloger in Grand'Combe-Châteleu where Monique and Marie-Odile dressed up in period costumes to give us the recipe for apple pancakes.
For a big table…
You can halve the ingredients for a reasonable consumption of crêpes!
• 1 liter of whole milk
• 6 eggs
• 1 kg of flour
• 1 kg of apples
• 3 tablespoons of sugar
• 1 tablespoon of salt
• 1 liter of cooking oil
1. Beat 6 eggs as if making an omelet
2. Add 1 liter of whole milk
3. Next, add 3 tablespoons of sugar and 1 tablespoon of salt.
4. Gradually incorporate the flour (from 800g to 1kg) to obtain a sufficiently thick dough.
5. Peel the apples and cut them into small pieces (sliced) and add them to the dough.
6. Heat oil in a frying pan. When it's hot, pour a generous tablespoon of batter into the oil, wait for it to set before turning them over, and brown to your liking.
When cooked, the batter should be firm enough to prevent it from bursting into a star shape when you add it to the oil. To serve, remove from heat, drain the crêpes on paper towels, and sprinkle with sugar.
And if you prefer to taste them cooked over a wood fire, then come to the museum festival which takes place in Grand'Combe-Châteleu on the 3rd Sunday of August.
The local gastronomy has something to delight gourmets! Morel mushroom crust, household cake, frog legs, Comté cheese fondue, sausage Morteau…From the must-haves to the lesser-known, like our famous crêpes, you will find plenty of ideas for your meal below.