PEI Liquor - 2019 Winter eFlyer

Crepes Normandy Serves 6 INGREDIENTS For the Crepes: 1 cup whole milk 1/3 cup All-Purpose flour 3 whole eggs 3 Tbsp melted butter 2 Tbsp white sugar ¼ tsp salt Melted Butter for frying (about 2 Tbsp) DIRECTIONS

Place everything in a blender or food processor and blend until very smooth, scraping down the sides of the bowl a couple of times. Check the consistency of the batter: it should be the texture of whipping cream and should coat the back of a spoon. Add one more Tbsp of flour if your batter is too thin and blend again. Heat a crepe pan or a 12 inch heavy-bottom non-stick pan over medium heat. Brush the pan with butter, then add a scant 1/8 cup of batter and tilt the pan so the batter spreads evenly over the bottom of the pan. Cook for about 30 seconds, until the edges of the crepe begin to dry out and become crisp. Use a rubber spatula to flip the crepe and cook the other side for another 20 seconds or so. Transfer to a warm plate and cook the remaining batter the same way. Caramelized Apple Flambe INGREDIENTS 4 medium granny smith apples, peeled and chopped ¼ cup butter ¼ cup brown sugar ½ tsp cinnamon ¼ tsp ground cardamom ¼ cup Calvados 1 recipe crepes (above) DIRECTIONS Heat a large heavy-bottom frying pan over medium heat. Add the butter to your frying pan, then add the apples and sauté, stirring occasionally, for about 2 minutes or until the apples begin to brown. Sprinkle in the sugar and spices, stir well and cook another 5 minutes, until golden and softened. Add the Calvados Apple Brandy and then carefully ignite, cooking until the flames go out. Keep warm until ready to serve. Fold the crepes into quarters, arrange on a serving platter, then top with apple topping and dust with some icing sugar.

CALVADOS BOULARD PAYS D’AUGE 00961Z, 500 mL, $34.29

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CELEBRATE WINTER 2019