• Paysan Breton Recipe •

French Crepes with Salted Butter Caramel and Compote Terrine

French Crepes with Salted Butter Caramel and Compote Terrine
6 people
French Crepes with Salted Butter Caramel and Compote Terrine

Ingredients

  • 2 packs of Paysan Breton Crepes with Salted Butter Caramel
  • 500g apple compote
  • 1 teaspoon agar agar

Method

  1. Pour the compote into a saucepan and bring to a boil.
  2. Add the agar agar and boil for 3 minutes, stirring continuously.
  3. Line a cake pan (that is as long as the crepes if possible) with parchment paper.
  4. Place 2 Filled Crepes with Salted Butter Caramel in the pan.
  5. Add a layer of compote and continue to layer with 2 crepes followed with compote, finishing with a layer of crepes.
  6. Close the parchment paper over it and place a weight on top.
  7. Refrigerate for at least two hours before removing from the pan.
Paysan Breton tip

Serve this terrine with custard sauce.

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