Roasted Apple, Cinnamon & Crêpes

By Jean Imbert

The setting: the Manoir de Verzy in France, where Didier Mariotti, Cellar Master at Veuve Clicquot, invited Jean Imbert,

the internationally-renowned French chef.

In an open dialogue of respect and emulation, the two men optimistically discussed their savoir-faire and their desire to push the boundaries of tradition while also respecting the history and heritage of their professions.

In a spirit of sharing and creativity, Didier Mariotti and Jean Imbert imagined an exceptional meal in three acts, where the gastronomic classics of the holidays come alive around two of the House’s emblematic cuvées: Yellow Label and Brut Rosé.

Roasted Apple, Cinnamon & Crêpes

All you’ll need

  • 3 Pink Lady apples

For the syrup:

  • 10cl water
  • 20g sugar
  • 2 cinnamon sticks
  • 1 star anise

For the crêpe:

  • 250g flour
  • 50cl milk
  • 4 organic eggs
  • 30g sugar
  • 50g butter
  • 1 vanilla bean
  • 10cl amber beer
  • 5cl aged rum
  • 1 pinch fleur de sel



Put the cinnamon and star anise in a very hot oven for a few minutes.

Bring the water and sugar mixture to a boil, then add the toasted spices.

Let the syrup infuse for 5 minutes without boiling, then let it cool to room temperature.

Crêpe batter

In a bowl, crack the eggs, add the sugar then mix with a whisk. Incorporate the flour then whisk well again.

Finish by gradually pouring in the milk, beer, melted butter, rum, the scraped vanilla bean and fleur de sel. Mix everything well to avoid lumps.

Leave the batter to rest for a few hours in the refrigerator.

Apples in syrup

Wash and peel the apples. Cut them into 6.

Place them in a pan, then pour the syrup over them.

Bake at 200°C for 15 minutes.

Take the batter out of the refrigerator. Grease a crêpe pan and place 5cl of the batter on it. Cook for 1 minute and then flip the crêpe, finish cooking for 30 seconds and place on a plate.

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Discover Jean Imbert

Voted Chef of the Year in 2019 by GQ magazine and considered one of the 50 most influential French people in the world in the Vanity Fair rankings, Chef Jean Imbert is a graduate of the Paul Bocuse School. He is the iconic winner of the TV show Top Chef in 2012. Today, Jean Imbert is at the head of the restaurant Mamie par Jean Imbert, B.B, La Case à St Barth, Swan Miami and Les Bols de Jean. A committed chef and advocate of healthy cooking, his values are at the root of his passion for taste and cuisine. His commitment also inspired him to write a book in tribute to his grandmother's recipes, "Merci Mamie", which is a commercial success and his third book after "Cuisine intime" and "Utile!", which focuses on eco-responsibility, a cause that the chef is passionate about.

Roasted Apple, Cinnamon & Crêpes
Let them inspire you

They are game-changers, they are shaping the future with true optimism, and they own an authentic voice. Let them inspire you as they make their dreams a reality. Discover the new recipes.