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.
CARAMEL APPLE CREPES
Caramel and apple are such a popular flavor combination. When combined with store-bought crepes that are filled with a rich cream cheese mixture, you have a superb dessert or brunch item.-Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 277 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 200mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
SALTED CARAMEL APPLE CREPE CAKE
Provided by Claire Thomas : Food Network
Categories dessert
Time 5h15m
Yield 15 servings
Number Of Ingredients 21
Steps:
- For the apple-cinnamon puree: Puree the roasted apples and their juices in a food processor or blender. Combine the apple puree with the lemon juice, sugar and cinnamon in a medium pot over medium-high heat. Bring to a boil. Reduce to a simmer and cook until thickened and reduced slightly, about 30 minutes. Cool to room temperature and store in a sanitized jar for up to a month.
- For the salted caramel: Heat the sugar in a saucepan over medium heat, until the sugar turns golden. Stir until all of the sugar is dissolved and just starting to turn a lovely amber color.
- Turn heat to low, add the butter and stir to combine. Careful, it'll foam up. Then add the heavy cream, vanilla extract and salt, stirring to combine. You'll cook the sauce for 5 to 10 minutes, until it comes together. It'll take quite a bit of stirring! Let caramel cool to room temperature, pour into a glass jar and store in the fridge for up to 2 weeks. Pour over everything and anything!
- For the crepes: Pop the flour, both sugars, salt, milk, eggs and melted butter in a large bowl and blend together thoroughly. If at all lumpy, strain.
- Heat a large saute pan over medium heat. Lightly coat or spray with vegetable oil and ladle a scoop of the batter into the center of the pan. Tilt the pan, rotating in a circle, to spread the entire crepe out. It should be about 9 inches wide and very thin. Cook until golden brown, about 1 minute per side. Set aside on a plate. Cook the remaining batter until you have about 20 crepes.
- For assembly: Place a crepe on a cake platter and spread 3 to 4 tablespoons of the mascarpone over the crepe. Top with another crepe, and spread with 3 to 4 tablespoons of the salted caramel sauce. Top that with another crepe, and spread with 3 to 4 tablespoons of the apple-cinnamon puree. Repeat this process until you've layered 20 crepes.
- Pop the crepe cake in the fridge for at least 3 hours (preferably overnight) to set. When ready to serve, remove from the fridge and let it sit on the counter for about 20 minutes to take the chill off. Sprinkle the top with sea salt and enjoy.
CARAMEL APPLE CREPES
Make and share this Caramel Apple Crepes recipe from Food.com.
Provided by Galley Wench
Categories Dessert
Time 50m
Yield 12 small crepes, 4-6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 986.1, Fat 59.6, SaturatedFat 30.6, Cholesterol 248.3, Sodium 449.8, Carbohydrate 106.7, Fiber 3.8, Sugar 71.5, Protein 12.2
CARAMELIZED APPLE CREPES
Categories Rum Dairy Fruit Breakfast Brunch Dessert New Year's Day Apple Spice Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 crêpes
Number Of Ingredients 15
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.
BUCKWHEAT CRêPES WITH CARAMELIZED APPLES
Buckwheat crêpes have wonderful earthy/nutty flavor. They are equally at home with a sweet or savory topping. If you have any caramelized apples left over, stir them into your yogurt for breakfast.
Provided by Martha Rose Shulman
Categories brunch, dinner, dessert
Time 1h
Yield 12 crêpes, serving 6
Number Of Ingredients 13
Steps:
- Place milk, water, eggs and salt in a blender. Cover blender and turn on at low speed. Add flours, then butter or oil and increase speed to high. Blend for 1 minute. Transfer to a bowl, cover and refrigerate for 1 to 2 hours.
- Place a nonstick or seasoned 8-inch crêpe pan over medium heat. Brush with butter or oil and when pan is hot, just before it begins to smoke, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl pan to distribute batter evenly and return to the heat. Cook for about 1 minute, until you can easily loosen the edges with a spatula. Turn and cook on the other side for 20 to 30 seconds. Reverse onto a plate. Continue until all of batter is used up. Keep warm in a low oven.
- To make the caramelized apples, heat a large, heavy skillet over medium-high heat. Add butter. When it begins to color add sugar, apples, cinnamon and nutmeg. Turn heat to high and cook the apples, shaking and flipping them in the pan or stirring with a heat-proof spatula, until they have softened and caramelized, 5 to 10 minutes.
- Place a warm crêpe on a plate and spoon apples onto one half. Fold the crêpe over, then fold over again (to a quarter circle) to make room for another crêpe. Repeat with another crêpe. Top with a spoonful of crème fraiche or yogurt, and serve.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 10 grams, Carbohydrate 30 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 251 milligrams, Sugar 11 grams, TransFat 0 grams
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