Best 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 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.

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