Beggar’s Purses Recipe (Aumônière de Crêpes)
Folded up and filled with caramelized apples, these Beggar's purses (aka crepe purses) are the most elegant way to serve humble crepes. Add this simple recipe to your party menu to surprise your guests. Let them discover the interior!
- Total Time: 1 hour (plus resting time)
- Yield: 9 1x
- Category: Crepes
- Method: Cooking
- Cuisine: French
Ingredients
Scale
For the crepe batter:
- 2 eggs
- 2/3 cup + 2 tablespoons (100 g) flour
- 1 cup + 1/2 tablespoon (250 ml) milk
- 2 tablespoons (30 ml) water
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange flower water
- 1 pinch of salt
- 0.5 oz. (15 g) butter
For the apple filling:
- 3 large apples
- 2/3 cup (150 g) sugar
- 3 tablespoons (45 ml) water
- 2.1 oz. (60 g) butter
- 1/3 cup + 1/2 tablespoon (85 ml) orange juice
- 1 pinch of ground cinnamon
* If needed, please refer to Baking Conversion Charts.
Instructions
- To make a crepe batter, sift flour with a flour sifter in a large bowl. Add eggs, salt, vanilla extract, and orange flower water and mix with a hand whisk. Add water and cold milk in small portions and mix well. Melt butter, pour into the mixture, and whisk. Let it stand for 2 hours at room temperature.
- Pour a ladle of the batter (about 1/4 cup of batter) and tilt and rotate a crepe pan to distribute it and cover its bottom. When the crepe's edges become golden and come off the pan, turn the crepe over with a heatproof plastic spatula or a flexible turner. Let it brown on the second side. Continue with the remaining batter.
- To make the apple filling, peel apples and cut them into small cubes. Melt the sugar with water in a pan to make the caramel. Shake the pan and let it brown. Add butter and mix with a wooden spatula. Add apple cubes and orange juice, and sprinkle with ground cinnamon. Cook over low-medium heat for 10 minutes.
- To assemble purses, top each crepe with one tablespoon of the caramelized apples. Gather the edges of the crepe towards the center while making folds and tie them with one or two toothpicks. Serve 1 or 2 per person.
Notes
- Read this no-fail French Crepes recipe for tips and tricks.
- Make crepes the day before and store them by wrapping them with plastic film.
- Use Golden apples or Granny Smith apples since they hold their shape while cooking.
Nutrition
- Serving Size: 1 crepe
- Calories: 220
- Sugar: 24 g
- Sodium: 91 mg
- Fat: 8.4 g
- Saturated Fat: 5 g
- Carbohydrates: 34.3 g
- Fiber: 2 g
- Protein: 3.4 g
- Cholesterol: 57 mg
Find it online: https://www.bakinglikeachef.com/crepes-by-pierre-herme/