Crepes With Cider Syrup Recipes

CREPE SYRUP

Steps:

• Place the brown sugar on your plate next to your crepes. Drip the coffee onto the sugar and stir with your fork. Dip your crepes in the mixture.

APPLE CREPES

Steps:

• For the 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.
• For the 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.
• To serve the crepes: 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.

CREPES WITH HOMEMADE FRUIT SYRUP

Steps:

• 1. Put the blackberries, sugar, and 1 ounce of water in a pot. Bring to a boil, then reduce heat and simmer until the mixture has reached a syrupy consistency, about 10 minutes.
• 2. Meanwhile, sift the flour and salt into a medium mixing bowl.
• 3. Whisk the beaten eggs and milk together and pour them into the flour mixture.
• 4. Whisk in the melted butter, then strain the mixture through a fine mesh sieve to remove any lumps.
• 5. Place a nonstick pan over medium heat. Melt the pat of butter, then pour in enough batter to cover the surface of the pan. Cook until golden brown, about 1 minute on each side.
• 6. Fold the crepe in half, pour syrup over, and serve.

CREPES WITH CIDER SYRUP

Steps:

• Make crêpe batter:
• Whisk together flour, milk, eggs, shortening, baking powder, sugar, and salt in a large bowl until smooth (batter will be thick). Chill, covered, 30 minutes.
• Make syrup:
• Heat butter (not melted) in a 12-inch heavy skillet over moderate heat until foam subsides. Add cider and sugar and stir until sugar is dissolved, then briskly simmer until thickened and reduced to about 1 1/2 cups, 12 to 15 minutes. Remove from heat.
• Cook crêpes:
• Lightly brush an 8-inch well-seasoned crêpe pan or nonstick skillet with some melted butter, then heat over moderately high heat until hot but not smoking.
• Remove skillet from heat and pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook crêpe until set and golden brown underneath, 30 seconds to 1 minute. Loosen edge of crêpe with a heatproof rubber spatula, then flip crêpe over carefully with your fingertips and cook until just set, about 15 seconds more. Transfer crêpe to a plate. Make 7 more crêpes in same manner, brushing skillet with more butter before each one and transferring them as cooked to plate and stacking them.
• Reheat syrup over moderate heat. Fold each crêpe into quarters, then, using tongs, dip each briefly in syrup to coat and transfer to a platter. Cover crêpes with foil to keep warm.
• Serve crêpes with remaining syrup on the side.