SPICED SOUFFLé CREPE WITH SAUTéED APPLES
Tart apples are particularly abundant this time of year. Portnoy used Granny Smith apples, but you can try this recipe with Empire, Macoun, Honeycrisp, Winesap or Pippin.
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. In a 12-inch iron skillet, melt 2 tablespoons of the butter with the thyme sprigs over medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, 10 to 15 minutes. Sprinkle with 2 tablespoons of the sugar and cook, gently stirring, until the sugar dissolves and the apples caramelize, about 1 to 2 minutes more. Remove the thyme and set the apples aside. Wipe the skillet clean.
- In a large bowl, whisk together the vanilla pod and seeds with the melted butter, egg yolks, 1/2 cup of the sugar, cinnamon, allspice, cake flour and a pinch of salt. Whisk in the milk until combined.
- Whisk the egg whites with a pinch of salt, gradually adding the remaining 1/4 cup sugar. Whip to soft peaks, and then fold into the batter.
- Melt the remaining 3 tablespoons butter in the clean skillet over medium-high heat, swirling the butter up the sides of the pan. When the butter is foamy, spread the sauteed apples in the pan, then pour in the batter. Transfer to the oven and bake uncovered until the center of crepe no longer wobbles when shaken, 20 to 25 minutes. Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 388 milligrams, Sugar 10 grams, TransFat 0 grams
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Gamachu Ijigu
[email protected]I followed the recipe exactly and the crepes turned out perfect! The filling was also very tasty. I will definitely be making this again.
Abied rabhalah
[email protected]Not bad, but I've had better.
william ita
[email protected]This is a great recipe for a special occasion breakfast or brunch. The crepes are beautiful and the filling is delicious.
Britt Nicolle
[email protected]These crepes were a bit tricky to make, but they were worth the effort. They were so light and fluffy, and the filling was divine.
Faiz Abbas
[email protected]I thought this recipe was just okay. The crepes were a little dry and the filling was a bit bland. I think it could use some more spices.
Mir Mukhtiar
[email protected]A bit too sweet for my taste, but overall a solid recipe.
zohaib Aamir
[email protected]I've made this recipe several times now and it never disappoints. The crepes are always light and fluffy, and the filling is perfectly spiced. My guests always rave about it!
Lailu Miha
[email protected]These were absolutely delicious! My family loved them.
Ivan Neykov
[email protected]Easy to follow recipe with delicious results! I made this for a brunch party and it was a hit. The crepes were the perfect vessel for the spiced apples.
Maruf Mahamud
[email protected]This soufflé crepe was a delight! The crepes themselves were light and fluffy, while the filling was rich and flavorful. The apples added a nice tartness that balanced out the sweetness of the crepe.