Flaming mound of Crêpes with Baked Apple Slices and Macaroons.


  • 4 to 5 cups sliced apples (about 2 pounds)
  • A large heavy-bottomed baking pan
  • 1/3 cup granulated sugar
  • 4 Tablespoons 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


  1. 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.
  2. 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.
  3. 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*.

Watch these newly digitized episodes from the first year of The French Chef (1963) and learn more about Julia Child's life and career here.

*THE FRENCH CHEF COOKBOOK by Julia Child, copyright © 1968 by Julia Child. Used by permission of Alfred A. Knopf, a division of Random House, Inc. For online information about other Random House, Inc. books and authors, see the Internet Web Site at randomhouse.com.