Gâteau De Crêpes A La Normande
(Flaming Mound of Crêpes with Baked Apple Slices and Macaroons)
4 to 5 cups sliced apples (about 2 lbs.)
A large heavy-bottomed baking pan
1/3 cup granulated sugar
4 Tb melted butter
12 cooked crêpes, 5 to 6 inches in diameter
A lightly buttered baking-serving dish
6 to 8 stale macaroons, crumbles
More melted butter and sugar and cognac
Spread apples in the baking pan, sprinkle with sugar and melted butter, and set in middle level of a preheated 350-degree oven for about 15 minutes or until apple slices are tender. Center a crêpe in the buttered baking-and-serving dish, spread with a layer of apple slices, sprinkle with macaroons, and with a few drops of butter and cognac if you wish. Lay a crêpe on top, cover with apples, and continue thus, ending with a crêpe. Sprinkle with melted butter and sugar. About 30 minutes before serving, bake in middle level of a preheated 375-degree oven until bubbling hot. Serve as is, or flame.
For 12 crêpes serving 6 to 8 people
In 1961, as a recent graduate of the Cordon Bleu cooking school in Paris, Julia Child co-authored the book Mastering the Art of French Cooking and launched her career of educating Americans in delicious ways with food. In 1963 she began her own cooking show The French Chef, produced at WGBH. This recipe was published in The French Chef Cookbook*.
See these new episodes online from the first year of The French Chef, 1963: French Onion Soup, Quiche Lorraine and French Apple Tarts.
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About Julia Child 100Cooking legend Julia Child introduced French cuisine to American cooks in 1963 with WGBH’s pioneering television series, The French Chef. She was passionate about food and she changed the way Americans cook and eat. Find new pieces about Julia here every day — from tributes to early programs to cooking tips and recipes. As Julia herself said, "Bon appétit!"
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