CARAMELIZED APPLE CREPES
Be sure to choose crisp apples whose texture will stand up nicely as they are cooked. We used Mutsu, but Granny Smith also work well.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Number Of Ingredients 16
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.
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Daniel Layne
[email protected]These crepes were a bit too eggy for my taste. I think I would use less egg next time.
Uk fficial
[email protected]These crepes are so easy to make, and they're always a crowd-pleaser. I highly recommend them!
Ruben Malagon
[email protected]I love the combination of sweet and tart in these crepes. The apple filling is perfectly balanced by the lemon juice.
Catherine Patin
[email protected]These crepes are perfect for a special breakfast or brunch. They're also great for dessert.
Devraj Gautam
[email protected]I made these crepes for a brunch party, and they were a huge hit! Everyone loved them.
Sufyan Shafiq
[email protected]I'm allergic to apples, so I used pears in the filling instead. They were still delicious!
Kiyingi keren Kendrick
[email protected]These crepes were a bit too labor-intensive for me. I think I would rather just buy them from a restaurant next time.
Zabid khan Zabid khan
[email protected]I had a hard time getting the crepes to turn out evenly. Some of them were too thick, and some of them were too thin. But the apple filling was delicious, so I would still recommend this recipe.
GAFOOR GAFOOR
[email protected]These crepes were a bit too sweet for my taste, but they were still very good. I think I would use less sugar in the caramel sauce next time.
Rizwan Razy
[email protected]I've made these crepes several times now, and they are always a hit. The crepes are so versatile, and you can fill them with anything you like. I've tried them with Nutella, peanut butter and jelly, and even savory fillings like cheese and ham. They'
Marasa Ranney
[email protected]This recipe is a keeper! The crepes were light and fluffy, and the apple filling was perfectly sweet and tart. I served them with a dusting of powdered sugar and a dollop of whipped cream, and they were absolutely divine.
Hana Qaice
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The crepes were surprisingly easy to make, and the apple filling was absolutely delicious. I served them with a scoop of vanilla ice cream, and they were the perfect desser
ryan barrows
[email protected]These crepes were absolutely amazing! I used a gluten-free flour blend, and they still turned out perfectly. The apple filling was so flavorful, and the crepes were so light and fluffy. I will definitely be making these again!
Yoboi Tre
[email protected]I'm not much of a cook, but I was able to make these crepes with ease. They turned out perfectly! The caramel sauce was the perfect finishing touch.
Jhupa Magar
[email protected]This recipe was a hit with my family! The crepes were so easy to make, and the apple filling was delicious. I used Granny Smith apples, and they held their shape perfectly in the crepes. We all loved the combination of the sweet apples and the tangy
Kristina Kovacevic
[email protected]These caramelized apple crepes were an absolute delight! The crepes were tender and flavorful, and the apple filling was perfectly sweet and gooey. I served them with a dollop of whipped cream and a sprinkle of cinnamon, and they were absolutely divi