Daniel Joly's Apple Crepes Hoegaarden and Beer Sorbet

Ingredients

For the Crepes

• 2 cups all-purpose flour
• 1/2 cup sugar
• 6 eggs
• 2 cups milk
• 1/4 cup melted butter
• 5 1/2 ounces hoegaarden beer
• 1 tablespoon vegetable oil
• 1 orange, zest of
• 1 lemon, zest of
• 1 apple, peeled, cored and thinly sliced

Beer Sorbet

• 11 ounces hoegaarden beer
• 2 ounces liquid glucose
• 11 ounces sugar
• 20 ounces milk

Directions

1. 1

   Using a large bowl, combine flour and 1/4 cups of sugar.

2. 2

   Whisk in the eggs one at a time, then slowly add the milk, melted butter and the zest of orange and lemon.

3. 3

   It's always better to allow the batter to set for a few hours overnight in the fridge.

4. 4

   To make the compote, in a medium saucepan, combine the apples, a pat of butter, the beer and remaining sugar.

5. 5

   Cook until it's consistency of a sauce.

6. 6

   Heat a No-stick pan until hot.

7. 7

   Add enough butter/oil to coat the pain.

8. 8

   Add a thin later of crepe batter and cook on both sides until golden brown.

9. 9

   Repeat until the batter is finished.

10. 10

    Take each crepe and fill with the apple compote.

11. 11

    Sprinkle with confectioner's sugar.

12. 12

    Beer Sorbet:.

13. 13

    Mix all ingredients together.

14. 14

    Churn in an ice cream maker following the manufacturer's instructions. Freeze overnight. Serve alongside the warm beer crepes.