SPICED SOUFFLÉ CREPE WITH SAUTÉED APPLES

SPICED SOUFFLÉ CREPE WITH SAUTÉED APPLES image

Yield 6 people

Number Of Ingredients 13

5 tablespoons unsalted butter
6 springs thyme
4 tart apples, peeled, cored, and quartered
¾ cup plus 2 tablespoons, sugar
1 vanilla bean, halved, seeds scraped out, pod and seeds reserved
5 tablespoons melted butter
7 eggs separated
1 teaspoon of cinnamon
½ teaspoon allspice
½ cup, plus 1 tablespoon, cake flour
Salt
1 cup of whole milk, at room temperature
Confectioner's sugar, for dusting

Steps:

1. Preheat oven to 375 degrees. In a 12-inch iron skillet, melt 2 tablespoons of the butter with the thyme springs over oven medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, to 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 min. more. Remove the thyme and set the apples aside. 2. In a large bowl whisk together the vanilla pod and seeds with the melted butter, egg yolks, ½ cup of the sugar, cinnamon, allspice, cake flour and a pinch of salt. Whisk in the milk until combined. 3. Whisk the egg whites with a pinch of salt, gradually adding the remaining ¼ cup of sugar. Whip to soft peaks, and then fold into the batter. 4. Spread the sautéed apples in the pan, then in the batter. Transfer to the oven and bake uncovered until the center of crepe no longer wobbles when shaken, 40 to 45 min. Sift confectioner's sugar on top, and if you like, serve with vanilla ice-cream.