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Meet crêpe Normande, the little brother of crêpe suzette

After a long walk on the beach, wander along the picturesque streets in an authentic village. Take a little break in a beautiful tearoom to enjoy a cup of tea with a delicious crêpe. Are you craving this snack, too?

Out your pancake pan and let’s disappear to ‘la Douce France’.

Meet crêpe Normande, the little brother of crêpe suzette


  • 500g flour
  • 25g butter
  • 5 eggs
  • 1L milk
  • salt
  • 2 vanilla pods
  • 80g sugar
  • 6 apples
  • 100g butter
  • 2 glasses of calvados
  • 1tl cinnamon
For 8 people Dessert, Pancakes


  1. The batter:
    Start by melting the butter in a saucepan, and in the meantime scrape the vanilla from the sticks.
    Pour the milk into a mixing bowl and stir in the vanilla.
    Mix the butter, eggs, salt and sugar with the milk.
    Tip: let the batter rest in the fridge for half an hour.
  2. Meanwhile, cut the apples into thin slices
  3. Melt a lump of butter in your pancake pan, add some sugar and allow to caramelize.
  4. Fry 3 apple slices on each side and pour the batter over them with the ladle.
  5. Flip the pancake when it is dry on top.
  6. Pour a dash of calvados over the pancake and flambé.
  7. Top the pancake with powdered sugar and a scoop of vanilla ice cream.
    Ready to serve your delicious French pancake with a cup of tea!

Crêpe Normande is a caramelized apple pancake that must be finished with a splash of Calvados, a brandy from Normandy that’s traditionally made of apples. Enjoy!

Crêpe normande in the Kuro pancakepan
Nonstick pancakepan for crêpes


Want to test it? Find the matching BEKA items here

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