ingredients

3-4 big apples queen of the pippets
50 g raisins
4 thin pancakes
1 tbsp. to s. Calvados
1 sachet of vanilla sugar
2 eggs
1 dl of fresh cream
1 dl of milk
60 g of sugar
20 g icing sugar

Steps

Step 1

Dip the raisins in boiling water, drain immediately, then cool under the tap.
Preheat the oven to 170 ° C (Th.4).

2nd step

Whip eggs, sugar and vanilla sugar.
Add in order while whipping cream, milk and calvados.
Peel and cut the apples in 4, remove the seeds and cut the pieces into medium dice.

Step 3

Place a pancake in a mold with a Ø 18-20 cm; overlay 3 pancakes on top, shift them a little so that they overflow regularly around.
Mingle apples and grapes, pour the milk with the eggs.
Put in approx. 35 min: when the cream is taken to heart, let cool on a rack.
Dust the icing sugar.

tips

The choice of Olivier Poussier, sommelier:
Coteaux-de-l'Aubance (soft white Anjou) Les Fontenelles, area of ​​Haute-Perche, Christian Papin; serve at 10 ° C. Or sweet cider Château de Hauteville (Normandy) by Eric Bordelet (biodynamic culture); serve at 8 ° C.