Applecrepes Recipes

Steps:

• Whisk eggs and salt together in a bowl. Gradually stir flour into eggs, alternately with 2 cups milk until fully incorporated. Beat 1/4 cup vegetable oil and 1/2 teaspoon cinnamon into flour mixture. Refrigerate batter for at least 1 hour.
• Mix apples, sugar, 2 teaspoons cinnamon, and 2 tablespoons water in a pot.
• Whisk cornstarch and 1 tablespoon water in a small bowl; pour into apple mixture.
• Simmer apple mixture over medium heat, stirring often, until thickened, 8 to 10 minutes. Keep warm.
• Whisk 1 1/2 tablespoons milk into chilled batter.
• Heat about 1 teaspoon vegetable oil in a crepe or frying pan over medium heat. Pour about 1/3 cup batter into the heated oil; tip and rotate the crepe pan until the batter covers the entire area. Cook until the edges begin to curl away from the sides of the pan, about 30 seconds; flip the crepe and continue cooking until lightly golden on the other side, about 30 more seconds. Remove crepe from pan, add more oil, and repeat with remaining batter.
• Spoon the apple filling into each crepe; fold crepe over the filling and serve.

Steps:

• Combine all ingredients below crepe mixture until smooth. Make shells like you would make manicotta shells. Yield 16-18 crepes.
• Prepare pudding as directed. Saute apples about 10 minutes. Add sugar and seasonings. Combine apples and pudding; mix well and chill. Makes enough filling for 8 dessert crepes.
• Just before serving, divide mixture evenly on crepes and pocket fold. Serve with whipped cream and powdered sugar.

Steps:

• For the Crepes: Put the eggs, water and 1/2 cup milk in a large bowl. Whisk until combined. Add the flour, cinnamon and salt and again whisk until combined. Whisk in the melted butter.
• Refrigerate the batter for at least 1/2 hour.
• Heat a 6-inch non-stick pan over medium heat. Pour 2 tablespoons crepe batter into the pan and quickly rotate the pan so the batter forms a thin layer over the bottom of the pan. (Return excess batter to the remaining batter.) Cook the crepe for 1 to 2 minutes until it is golden brown. Loosen the edge of the crepe with a knife and using your fingers, invert the crepe and cook the other side for about 10 seconds.
• Continue cooking crepes until you have at least 12.
• Make sure the crepes are cool and then cover them with plastic wrap. Refrigerate until you are ready to serve them.
• For the Apple Balls: Peel the apples. Using a melon baller, scoop out the apple balls making sure you do not scoop into the core. Make 42 balls total. Combine the cider, sugar, and water in a medium sized saucepan. Bring the mixture to a boil and boil for about 30 seconds until the sugar dissolves. Reduce the cider mixture to a gentle boil. Place the apple balls in the cider syrup and cover them with parchment paper or a cloth towel. Poach the apple balls for about 5 minutes until the are soft. Be careful not to over-poach them as you want them to retain their shape. Poaching timing will depend on the variety of apple being used.
• Remove the apples from the cider syrup, reserving the syrup. The apples can be poached ahead of time.
• To serve the crepes: Place the cider syrup in a large saute pan over medium heat. Place the crepes 1 at a time in the liquid, folding them into quarters once they have been coated with the syrup. Heat the crepes until they are warmed through.
• Place 2 crepes on each plate. Increase the heat to high and add the lemon juice, Calvados, salt and butter. Cook until the sauce thickens slightly. While the sauce is cooking place a pile of apple balls on top of the crepes in the middle of each plate. Pour the sauce over the crepes. Top with a tablespoon of creme fraiche. Serve immediately.

Steps:

• In a bowl, beat the 2 tablespoons of melted butter, milk, flour, salt and eggs together until smooth. Set aside for at least 1/2 hour, preferrably 2 hours to allow flour to absorb milk and thicken up.
• Meanwhile, core, peel and slice apples. Place the second amount of butter into a pan along with the remaining ingredients. Saute un medium low heat until soft and slightly brown. Set aside and keep warm on minimum heat.
• Preheat a crepe pan or non-stick pan on medium heat. Brush butter on the bottom of the pan. Pour 1/4 cup of the batter into crepe pan and tip pan to coat bottom. Cook for about 2 minutes or until the top is set and the bottom is slightly brown. Gently flip crepe and let cook for another 30 seconds and slide out onto a wax paper. Continue until all batter is used.
• Place crepe on working surface, add a two or three tablespoons of apple filling. Roll 1/2 way and tuck in ends. Finish rolling and set aside.
• Serve warm and sprinkled with confectioner's sugar if desired or vanilla ice cream if serving for desert!

Steps:

• In a small nonstick pot on the stove, combine sugar, cornstarch, cinnamon, and salt with 2 tablespoons of cold water. Stir to dissolve. Add apples and lemon juice and stir. Bring to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 5 minutes, uncovering often to stir.
• Remove the pot from heat and transfer the mixture to a bowl. Allow it to cool for several minutes. Thoroughly stir in cream cheese. Fold in whipped topping.
• Lay crepes flat on a dry surface. Evenly distribute the apple mixture between the crepes. Fold each crepe up envelope-style, first folding the sides in, and then folding/rolling it up from the bottom.
• Bring a skillet sprayed with nonstick spray to medium heat. Place the crepes in the skillet with the seam-sides down. Cook them until slightly browned, about 1 minute per side. (Flip carefully.)
• Plate your crepes and drizzle them with caramel dip. If you like, sprinkle with powdered sugar. Try not to pass out as you dig in!

Steps:

• Peel the apples and core them. Quarter each and cut each quarter in 4 equal slices.
• Preheat oven to high broil. Place flour in a mixing bowl. Add sugar, egg and vanilla while stirring with a wire whisk. Add cream and beat to make batter as smooth as possible.
• Heat 1 teaspoon of butter in an 8-inch nonstick skillet. Add 4 slices of apple and brown lightly on both sides on medium heat. Arrange the slices in center forming a star. Pour one-quarter of the batter evenly over the apples, keeping star intact. Cook about one minute or more until light brown.
• Transfer to plate, reversing the crepe. Continue making crepes with remaining ingredients. Pour a little warm sauce over all.

Steps:

• Heat butter in a medium skillet over medium heat. Add apples, sugar, walnuts, cinnamon, and salt; cook, stirring, until apples are softened.
• Meanwhile, stack crepes and roll up into a cylinder; cut crosswise into 1/4-inch-thick strips. Add julienned crepes to skillet and toss to combine; cook until crepes are heated through and slightly crisp. Serve immediately.

Steps:

• In a large bowl, whisk together milk, flour, eggs, sugar, salt, and butter. Cover and refrigerate at least 1 hour. Meanwhile, prepare apples.
• Heat a large (12-inch) nonstick skillet over medium-high. Dip a folded paper towel into melted butter; wipe bottom of skillet. Pour 1/3 cup batter into skillet; swirl skillet so batter coats bottom with a thin, even layer. Cook until edges are dry, about 1 minute. Using a spatula, gently lift one edge of crepe, and grasping with your fingers, flip crepe over; cook 30 seconds. (Don't worry if the first one or two aren't perfect.)
• Slide cooked crepe out of skillet onto baking sheet. Repeat with remaining batter, stacking crepes on sheet. (If making ahead, wrap in plastic, and refrigerate up to 1 day.)
• In a large skillet, melt butter over medium. Add apples, lemon juice, sugar, cinnamon, and 1/2 cup water; cook until apples are soft, about 15 minutes.
• Add cherries, and cook until they have plumped, 2 minutes. (If making ahead, transfer to a bowl; cover, and refrigerate up to 1 day. Bring to room temperature before serving.)
• (If made ahead: Preheat oven to 350 degrees. Lay crepes in a single layer, slightly overlapping, on 2 baking sheets. Warm in oven 5 minutes, and remove.) Fold into quarters. Place 2 crepes on each serving plate. Top with apple mixture. Serve with sour cream, if desired.

Steps:

• Combine flour, milk, eggs, and oil.
• Add salt.
• Heat a lightly greased 6 inch skillet; remove from heat.
• Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
• Return to heat; brown on one side only.
• To remove, invert pan over paper toweling.
• Repeat with remaining batter.
• Fill with your favorite filling.
• Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
• Endless ideas.

Steps:

• Boil or cook the chicken.
• GRAVY.
• Heat butter or margarine over low heat until melted.
• Blend in flour and salt.
• Cook over low heat, stirring constantly, until mixture is smooth and bubbly, then remove from heat.
• Stir in broth.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Mix chicken, apple, celery, onion, and 3/4 of the thickened broth.
• Place scant 1/2 cup chicken mixture on center of each crepe, then roll up.
• Place crepes seam sides down in ungreased oblong baking dish (13 x 9 x 2'').
• Pour remaining broth over crepes.
• Cook uncovered in 350°F oven until crepes are sightly browned, about 20 minutes.

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
• Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

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.

Steps:

• Melt butter in a skillet over medium heat. Add apples to the melted butter. Add sugar, cinnamon, and vanilla; saute until apples are soft, 3 to 5 minutes.

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.

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.