Apple Caramel Calvados Crepes Recipes

CARAMELIZED APPLE CREPES

Steps:

• Make the crepes according to recipe instructions.
• In a large pan, add half a teaspoon of butter and 2 teaspoons of apple juice. Allow the butter to melt.
• Add a crepe to the pan and cook for approximately 1 minute until the crepe starts to caramelize. Fold into quarters and place on a plate while you continue with the remaining crepes.
• Melt the remaining butter in the pan then add the apples. Add sugar, salt, lemon juice and remaining apple juice and cook until the sauce is reduced and the apples are tender.
• Place the crepes back into the pan and spoon over the sauce.
• Serve with ice cream.

APPLE CREPE CAKE: GATEAUX MONT SAINT MICHEL

Steps:

• Mix all dry ingredients in a bowl. Add the water and milk. Beat with a whip until smooth. Add the egg, egg yolk, Calvados, and butter. Let rest 1 hour.
• Meanwhile, for the apple filling, for the Apple Filling: preheat oven to 450 degrees F.
• Toss the ingredients together in a bowl, and place in a baking dish. Bake for 30 minutes. Toss several times during cooking so the bottom does not burn. Let cool 1 hour.
• For the Burnt Almond Cream: preheat oven to 375 degrees F.
• Place the almonds on a sheet pan and cook until browned. Remove from pan immediately and place on paper towels. Let cool. Mix all ingredients in a small bowl and set aside.
• Heat a 6-inch non-stick pan. Spray with pan release and a small amount of crepe batter. Roll the pan until the bottom has a thin coat. Cook until bottom side is golden brown and flip. Cook for another few seconds and remove from pan onto paper towels.
• To assemble the gateaux, brush the bottom of a glass pie plate with a thin film of butter. Lay in one crepe best side up. Add a thin layer of almond cream. Lay the apples out on the cream. Top with another crepe. Press down to make level and repeat this until the gateaux is to the top or you have used all the ingredients. Make sure not to make the layers too thick, as the gateaux will slide when cut and served. Finish with a layer of apples and almond cream.
• Preheat oven to 375 degrees F.
• Bake for 30 minutes until bubbling and nicely browned on top. Cut into wedges and serve.

APPLE CREPES

Steps:

• Crepes:
• Put the eggs, water, and 1/2 cup milk in a large bowl. Whisk until combined. Add the flour, cinnamon and salt and again whisk until combined. Whisk in the melted butter.
• Refrigerate the batter for at least 1/2 hour.
• Heat a 6-inch non-stick pan over medium heat. Pour 2 tablespoons crepe batter into the pan and quickly rotate the pan so the batter forms a thin layer over the bottom of the pan. (Return excess batter to the remaining batter.) Cook the crepe for 1 to 2 minutes until it is golden brown. Loosen the edge of the crepe with a knife and using your fingers, invert the crepe and cook the other side for about 10 seconds.
• Continue cooking crepes until you have at least 12.
• Make sure the crepes are cool and then cover them with plastic wrap. Refrigerate until you are ready to serve them.
• Apple Balls:
• Peel the apples. Using a melon baller, scoop out the apple balls making sure you do not scoop into the core. Make 42 balls total.
• Combine the cider, sugar, and water in a medium-sized saucepan. Bring the mixture to a boil and boil for about 30 seconds until the sugar dissolves.
• Reduce the cider mixture to a gentle boil. Place the apple balls in the cider syrup and cover them with parchment paper or a cloth towel. Poach the apple balls for about 5 minutes until the are soft. Be careful not to over-poach them as you want them to retain their shape. Poaching timing will depend on the variety of apple being used.
• Remove the apples from the cider syrup, reserving the syrup. The apples can be poached ahead of time.
• Plating:
• Place the cider syrup in a large saute pan over medium heat. Place the crepes 1 at a time in the liquid, folding them into quarters once they have been coated with the syrup. Heat the crepes until they are warmed through.
• Place 2 crepes on each plate. Increase the heat to high and add the lemon juice, Calvados, salt and butter. Cook until the sauce thickens slightly. While the sauce is cooking place a pile of apple balls on top of the crepes in the middle of each plate. Pour the sauce over the crepes. Top with a tablespoon of creme fraiche. Serve immediately.

APPLE CARAMEL CALVADOS CREPES

Steps:

• In a blender or food processor, combine flour, milk and egg. Process just until blended. Pour into a pitcher and stir in 2 tablespoons melted butter and the Calvados.
• Place a crepe pan or small nonstick skillet over medium-high heat. Brush with butter. Allow pan to heat for about a minute; if it is not hot enough batter will not spread thinly. Ladle a scant 1/4-cup batter into pan and quickly swirl so batter forms a thin pancake. Return pan to heat and watch for tiny bubbles to form on surface and edges of pancake. Flip pancake; it should be light golden brown. Allow to cook about 30 seconds longer, then transfer to a plate lined with parchment paper. Continue making pancakes, layering each one with parchment. Crepes may be covered and stored at room temperature for up to a day.
• Peel, core and cut each apple in two. Cut the two pieces into four wedges, and cut each wedge crosswise. Place in a saucepan and add lemon juice, butter and sugar. Place over medium heat and cook uncovered, stirring occasionally, for 10 minutes. Cover and continue to cook and stir for another 10 minutes. Allow to cool for 5 minutes before serving.
• In a small saucepan combine the butter, brown sugar and corn syrup. Bring to a boil and simmer for 2 minutes, then add cream and Calvados. Continue to simmer until thickened slightly, 2 to 3 minutes.
• To assemble, place a room-temperature crepe on a plate. Spoon warm apple filling into center, and fold edges over it. Drizzle warm sauce on top. Repeat with remaining crepes, and serve.