After all of this lovely apple picking this past week, we got to work making many appley type things. Mostly, just eating them straight up. But it's been a Saturday/Sunday morning tradition in our house for 10 years now to make a big breakfast (crepes, french toast or pancakes) and so this past Saturday we made some caramelized apple crepes.
The best thing about crepes is that you can really go with the season and load them up with whatever is growing at the moment--strawberries and rhubarb in the spring, peaches and blueberries in the summer, apples and cranberries into the fall/winter and when nothing is really in season, bananas will do. I always like to either enhance sweetness with Nutella or off-set it with Mascarpone cheese (a sweet Italian cream cheese).
This is the best crepe recipe that I have found, in my old Betty Crocker cookbook. I can't find it online anymore. It's the perfect one for sweet crepes--with vanilla and sugar) and if you choose to do savory, skip those two ingredients.
Crepes
1 1/2 cup of flour
1 Tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups of milk
2 Tbsp of butter
1/2 tsp vanilla
2 large eggs
1. Heat a crepe skillet on low while mixing ingredients. I use a 9 inch Cuisinox. These skillets do not require butter.
2. Mix flour, sugar, baking powder and sald in a bowl. Stir in remaining ingredients and beat with a hand mixer until smooth.
3. Pour 1/3-1/2 cup into the skillet (depending on the size) and rotate the skillet slowly until the batter reaches all of the edges of the skillet. Cook until very lightly but still brown on the bottom. Use a rubber scrapper to gently lift all of the edges before flipping
4. Stack crepes together on a plate covered with tinfoil to keep warm and soft as the air will dry and make them stiff.
5. Add a dollop of mascarpone in a line down the middle and fill with caramelized apples. Roll up and top with fruit and/or maple syrup.
Caramelized Apples
Now for the filling! Make sure to use cooking apples (Cortlands are best). Cooking apples will keep their shape when cooked and the tart flavor is beautiful! Do not use the softer apples like MacIntosh as they will turn to mush.
3-4 medium sized cooking apples such as Cortlands
1/4 cup of maple syrup
1. Thinly slice apples (leave skin on or peel beforehand if you like)
2. Place in a frying pan on medium/high heat and cover with maple syrup.
3. Cook until soft and the maple syrup is thick and sticky, covering the apples. You may choose to add more syrup.
4. Fill crepes! :)
Hope you love 'em!
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