Normandy isn’t only known for camembert and cider – there are plenty of other food and drink specialities. The lush farmlands on which the cows graze produce a deliciously creamy milk which is used to make confiture de lait. It’s a thick, sweet caramel sauce which can be spread onto bread or used as a topping for ice cream and cakes.
I made this pancake dessert by warming a crêpe (I have to confess it was a ready made one) before decorating it. I added a scoop of salted caramel ice cream, caramelised apples (picked from my garden), chantilly cream and a generous drizzle of confiture de lait. It was delicious!
You can buy the caramel sauce in supermarkets and delicatessens in Normandy.
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