Apple Caramel Crêpes
These apple caramel crêpes combine the delicate elegance of French crêpes with the warm, spiced flavors of a classic apple pie. Thin, buttery crêpes are filled with a luscious mixture of cinnamon-spiced apples caramelized to perfection, then finished with a drizzle of caramel sauce and/or a dollop of vanilla ice cream. Delicious!
Apple Caramel Crêpes
Makes about 12 crêpes
Crêpes Ingredients:
3 eggs
1-1/2 cups whole milk
1/4 teaspoons salt
1-1/2 tablespoons sugar
4 tablespoons butter, melted
2 teaspoons vanilla extract
1-1/2 cups flour
oil or butter for coating pan’s surface
For the Apple Filling:
4-5 medium apples (such as Honeycrisp), peeled, cored, and diced
2 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice
Caramel Sauce Ingredients:
1/2 cup sugar
1 tablespoon water
3/4 cup heavy cream
Optional for Serving:
vanilla ice cream, powdered sugar, or caramel sauce for topping
Directions:
1. Prepare the crêpe batter: In a food processor or blender, mix the eggs, milk, salt, and sugar together. Blend thoroughly. Add the melted butter and vanilla and blend again. Add the flour to the mixture and mix until just combined; do not over mix. The batter should be the consistency of heavy cream.
2. Pour the batter into a large, quart glass jar and cover. Let the batter rest in the refrigerator for 2 hrs, or for even more time -- up to 1 day.
3. Prep the apples by washing, peeling, coring, and dicing.
4. Cook the apple filling. In a medium sauce pan, melt the butter over medium heat. Add the diced apple, brown sugar, cinnamon, nutmeg, and lemon juice. Stir to coat evenly and cook for about 6 to 8 minutes or until the apples are soft and caramelized. Remove from the heat, and reserve until the crêpes are prepared.
5. Make the caramel sauce. Mix the sugar and water together in a saucepan and heat over medium heat until the mixture begins to bubble and melt. Once it starts to brown, stir gently until it forms a nice amber color. Stir until the sugar is dissolved. Drizzle in the heavy cream whilecontinuing to stir. Mix well to fully incorporate the cream and cook for another few minutes. Remove from the heat and let the sauce cool slightly while making the crêpes.
6. When ready to make the crêpes, heat a crêpe pan or nonstick skillet over medium heat. Swipe the cooking surface with a bit of butter. Pour 1/3 cup batter (more or less depending on the skillet and desired size of the crêpes) on to the hot skillet and immediately swirl the batter to coat the surface. The batter will quickly set and the top will become dry looking with little bubbles forming. Once you're able to loosen the edges of the crêpe and check the bottom for a golden brownness, about 1-2 minutes, flip the crêpe and cook the other side for another 30 seconds to 1 minute. Remove the finished crêpe and place on a waiting dinner plate.
7. Assemble the crêpes. Spoon some apple filing onto each crêpe. Fold the crêpe in half, and then in half again to form a fan shape.
8. Garnish with caramel sauce, and a scoop of vanilla ice cream.