Also known as rustic crepe

Heat the oven to 200°C. Finely chop the apples. Butter up a baking dish. Fill the bottom of the dish with apples creating a thick layer. In a bowl mix the eggs, flour, erythritol, salt, and 1/3 of milk. Add the remaining milk, alcohol (optional), spices and mix. The batter should be smooth and runny (like milk). Do not use a blender. Flaugnarde will be tastier if you mix it by hand. Pour the batter into the dish, covering the apples. Bake in the oven on the middle shelf for about 35-40 minutes. When ready take out of the oven and put aside to cool.
Best served warm or at room temperature immediately after baking. It can also be stored in the fridge and served cold the following day. Best accompanied by a cup of coffee.

Ingredients (serves 6):
  • 4 finely chopped apples
  • 6 eggs 140 g oat flour
  • 80 g erythritol or sugar
  • 500 ml of fresh milk (can be semi-skimmed)
  • Pinch of salt (optional)
  • 3 spoons of calvados or rum
  • 1 heaped spoon of cinnamon
  • 1 tonka bean, ground in mortar or on a grinder (optional)
  • ghee butter for the dish
Skip to content