Best Spiced SoufflÉ Crepe With SautÉed Apples Recipes

SAUTEED APPLES

Steps:

• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

SPICED APPLE-CRANBERRY CREPES

Steps:

• In a large skillet, saute the apples, cranberries, sugar, pie spice, orange zest and lavender in butter until fruit is tender. Set aside., In a large bowl, combine the eggs, milk, butter and vanilla. Combine the flour, sugar, salt and baking powder; add to egg mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spread each crepe with 2 teaspoons cheese; top with 3 tablespoons apple mixture and roll up. Dust with confectioners' sugar if desired.

SPICED SOUFFLE CREPE W/ SAUTEED APPLES

Steps:

• Preheat oven to 375°F.
• In a 12-inch iron skillet, melt 2 T 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, 10-15 minutes.
• Sprinkle with 2 T sugar and cook, gently stirring until the sugar dissolves and the apples caramelize, about 1-2 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 C 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 C sugar. Whip to soft peaks, and then fold into the batter.
• Melt the remaining 3 T 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 the crepe no longer wobbles when shaken, 20-25 minutes. Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.

CREPES WITH SAUTEED APPLES

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.

CHEESE CREPE SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the butter in 9x13 inch baking dish, and put into the oven until melted, about 3 minutes. Place the blintzes into the baking dish in a single layer on top of the melted butter.
• Whip the egg whites in a bowl until they form soft peaks, about 5 minutes, and set aside.
• Whisk together the egg yolks, sour cream, sugar, vanilla extract, and salt in a large bowl until smooth. Use a rubber spatula or wire whisk to fold 1/3 of the whipped egg whites into the sour cream mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining whipped egg whites, folding just until incorporated. Pour the mixture over the blintzes in the baking dish.
• Bake in the preheated oven until the eggs are set and puffy and the top is golden brown, about 45 minutes.

SPICED BAKED APPLES

Steps:

• Combine raisins, nuts and orange zest; set aside. In a saucepan, bring brown sugar, water, butter, cinnamon and nutmeg to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Core apples and place in an ungreased 1-1/2-qt. baking dish; fill with raisin mixture. Pour sugar mixture over and around apples. Bake, uncovered, at 350° for 30-35 minutes or until apples are tender. Let stand 15 minutes before serving.