POMME RÔTIES, CANNELLE & CRÊPES
PAIRED WITH BRUT ROSE

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.
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“Thanks to its precise and indulgent blend, Brut Rosé’s aromas of red fruits and spices pair perfectly with the delicious crêpes with roasted apples and cinnamon. The aromas are very similar.” Didier Mariotti

ROASTED APPLE, CINNAMON & CRÊPES

You'll need

  • 3 Pink Lady apples
  • For the syrup:
  • 10cl wate
  • 20g suga
  • 2 cinnamon sticks
  • 1 star anise
  • For the crêpe:
  • 250g flou
  • 50cl milk
  • 4 organic eggs
  • 30g suga
  • 50g butte
  • 1 vanilla bea
  • 10cl amber bee
  • 5cl aged rum
  • 1 pinch of fleur de sel
Instructions
Instructions

Syrup
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.

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. 

In my grandmother’s house, if you don’t eat three helpings, you don’t like it
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