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.
Yield: serves 8
For the Kouigns
- 1 cup warm milk
- 1 tsp. active dry yeast
- 1 Tbsp. plus 1 tsp. sugar
- 1 1⁄3 cups flour
- 1 tsp. ground cinnamon
- 1⁄4 tsp. salt
- 1 egg, at room temperature
- 8 Tbsp. unsalted butter, plus more
For the Sautéed Apples and to Serve
- 6 Tbsp. unsalted butter
- 6 small red apples, such as Gala, cored and cut into 6 wedges each
- 6 Tbsp. sweet hard apple cider
- 1⁄4 cup sugar
- Confectioners' sugar, to serve
- For the cêpes: Whisk together 1⁄4 cup milk, yeast, and 1 tsp. sugar in a bowl; let foam, about 10 minutes. Meanwhile, whisk together flour, 1 tbsp. sugar, cinnamon, and tsp. salt; add to yeast mixture and whisk to combine. While gently whisking, drizzle in remaining 3⁄4 cup milk; continue whisking until just combined. In a separate bowl, beat egg with an electric mixer until thick and airy, 4–5 minutes. Gently fold egg into batter. Cover batter; let rise in a warm spot for 3 hours.
- For the apples: Melt butter in a large skillet over medium heat. Add apples and cook, turning once, until slightly softened, 8–10 minutes. Add cider and sprinkle sugar over top; cook until tender and sauce is thickened, 5–6 minutes more.
- To serve: Melt 1 tbsp. butter in a large nonstick skillet over medium heat. Wipe off excess. Working in batches, pour about 1⁄4 cup batter into skillet to form a 4"-wide cake. Cook, flipping once, until puffed and golden brown, 10–12 minutes total. Spread a dab of butter both sides of crêpe; briefly cook again on both sides until lightly crisp. Top with apples and their sauce. Dust with confectioners' sugar.