Caramelized Apple Crepes Recipes

CARAMELIZED APPLE CREPES

Steps:

• In a medium bowl, sift together flour and salt. Whisk in eggs, egg yolk, and about 1 tablespoon milk, forming a smooth batter with a pastelike consistency. Add remaining milk and 1 teaspoon vanilla; mix until no lumps remain. Melt 4 tablespoons butter in a nonstick skillet, and stir into the batter; leave a film of butter in the skillet. Let the batter rest at room temperature about 30 minutes.
• Heat oven to warm. Over medium-low heat, warm the skillet thoroughly. Stir batter, and carefully ladle about 1/4 cup batter into skillet. Rotate skillet so batter spreads out and thinly coats the bottom and edges of the skillet. Return skillet to heat, and cook crepe until edges turn golden brown and lacy, and start to pull away from the skillet, about 2 minutes. Using a knife or an offset spatula, carefully turn crepe over; cook other side until just golden, 30 to 40 seconds. Slide the crepe onto a heat-proof plate. Repeat with the remaining batter, stirring it before making another crepe. Stack cooked crepes on top of one another.
• Loosely cover plate of crepes with aluminum foil, and place in the oven to keep warm.
• Place apples in a medium bowl. Add lemon zest, lemon juice, cinnamon, and ginger. Toss to coat.
• Melt the remaining 2 tablespoons butter in a 12-inch cast-iron skillet set over medium heat. Add granulated sugar, and cook, stirring occasionally, until sugar turns amber in color, about 5 minutes. If caramel starts to get too dark, remove skillet from heat. Add apples, and cook, turning apples over, until soft and completely caramelized. Pour Calvados into a measuring cup, then pour into skillet. Carefully ignite the alcohol, and allow the flame to burn out, 2 to 3 minutes, shaking skillet to toss the apples in the syrup. Remove apples from heat; let cool slightly.
• Combine creme fraiche, remaining 1/2 teaspoon vanilla, and confectioners' sugar in a chilled mixing bowl. Whip mixture until light, fluffy, and almost doubled in volume.
• Remove the crepes from oven, and transfer to six serving plates. Spoon a scant 1/2 cup caramelized apples onto each crepe, and dust lightly with confectioners' sugar. Spoon a generous amount of creme-fraiche mixture over apples. Fold crepes, and serve immediately.

CARAMELIZED APPLE CREPES

Steps:

• Make the crepes according to recipe instructions.
• In a large pan, add half a teaspoon of butter and 2 teaspoons of apple juice. Allow the butter to melt.
• Add a crepe to the pan and cook for approximately 1 minute until the crepe starts to caramelize. Fold into quarters and place on a plate while you continue with the remaining crepes.
• Melt the remaining butter in the pan then add the apples. Add sugar, salt, lemon juice and remaining apple juice and cook until the sauce is reduced and the apples are tender.
• Place the crepes back into the pan and spoon over the sauce.
• Serve with ice cream.

CARAMEL APPLE CREPES

Steps:

• In a large skillet over medium heat, melt butter. Add brown sugar and 2 tablespoons syrup; cook and stir over medium heat until sugar is dissolved. Add apples; cook until apples are tender., In a small bowl, beat the cream cheese, cinnamon and remaining syrup until smooth. Spread over crepes. Fold crepes into quarters and serve with apple mixture. Sprinkle with cinnamon-sugar.

CARAMELIZED APPLE CREPES

Steps:

• 1. In medium bowl, whisk together eggs and milk. Whisk in the salt, 1 tsp. of sugar and flour. Set aside for 30 minutes. In a nonstick 8 or 10 inch skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle in 2 tsp. sugar and cook for about 1 minute to caramelize the sugar; it should be amber colored. Add 3 apple slices to pan and cook them on one side for 1 to 2 minutes til golden brown on the edges. Pour or ladle one fourth of the batter (about 1/4 cup) over the apple slices. Lift and swirl the pan so the batter coats the bottom. let cook til slightly browned on the underside, 1 to 2 minutes. Use a spatula or your fingers to flip the crepe and cook til the other side is slightly browned, about 1 minute. Don't worry if the batter pulls away from apple a bit. Transfer crepe to a platter and keep warm in 200 oven. Repeat this process, starting with the butter to make three more crepes. Serve with a lemon wedge for sprinkling lemon juice over the crepes, and a dusting of powdered sugar. Serves 4

CARAMEL APPLE CREPES

Steps:

• Place 1/4 cup raisins in small bowl and add 2 tablespoons of rum or brandy. Set aside.
• Crepes:.
• Combine flour, milk, eggs, oil and salt; beat until smooth and lump free.
• Heat a small skillet or crepe pan, spray with non-stick oil and remove from heat.
• Spoon in 2 Tbsp batter; tilt skillet to spread evenly.
• Return to heat; brown on one side.
• Invert pan over paper towel to remove.
• Repeat with remaining batter.
• Apple Filling:.
• In a heavy small saucepan melt butter, add brown sugar; cook and stir over medium-high heat until sugar is dissolved and creamy. Remove from heat. Slowly and carefully stir in whipping cream (mixture will bubble up).
• Set aside.
• Toss apple slices with lemon juice, cinnamon and nutmeg.
• Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Add raisins and 1/4 of the caramel sauce.
• Top crepes (browned side down) with apple mixture and fold (browned side is now showing). Place 2-3 crepes on individual serving dishes; top with pecans and dust with powdered sugar.
• Serve with ice cream with caramel sauce drizzled over top.

CARAMELIZED APPLE CREPES

Steps:

• Make apple mixture:
• Toss apple with sugar and cinnamon. Heat butter in a nonstick skillet over moderate heat until foam subsides, then cook apple, stirring occasionally, until tender, about 5 minutes. Cool.
• Make batter:
• Whisk together eggs, sugar, milk, rum, and oil, then whisk in flour and salt until batter is smooth.
• Make crêpes:
• Stir apple mixture into batter. Heat 1/2 tablespoon butter in a 7-inch nonstick skillet over moderately high heat until foam subsides. Ladle about 1/4 cup batter into skillet, tilting skillet to coat evenly, and quickly separate any overlapping apple slices. Cook, shaking skillet occasionally to prevent sticking and reducing heat as necessary to avoid overbrowning, until crêpe begins to set, about 1 minute.
• Sprinkle 1/2 tablespoon sugar over crêpe, then flip. Tuck 1/2 tablespoon butter under cr‪pe and cook over moderately low heat, shaking skillet occasionally, until bottom is browned and caramelized, about 2 minutes. Invert onto a plate.
• Wipe skillet clean with a paper towel and make more crêpes in same manner.