Spiced SoufflÉ Crepe With SautÉed Apples Recipes

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SPICED SOUFFLé CREPE WITH SAUTéED APPLES



Spiced Soufflé Crepe With Sautéed Apples image

Tart apples are particularly abundant this time of year. Portnoy used Granny Smith apples, but you can try this recipe with Empire, Macoun, Honeycrisp, Winesap or Pippin.

Provided by Amanda Hesser

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

5 tablespoons unsalted butter
6 sprigs thyme
4 tart apples, peeled, cored and quartered
3/4 cup, plus 2 tablespoons, sugar
1 vanilla bean, halved lengthwise, seeds scraped out, pod and seeds reserved
5 tablespoons melted butter
7 eggs, separated
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup, plus 1 tablespoon, cake flour
Salt
2 cups whole milk, at room temperature
Confectioners' sugar, for dusting
Vanilla ice cream or creme
fraîche (optional)

Steps:

  • Preheat oven to 375 degrees. In a 12-inch iron skillet, melt 2 tablespoons of the 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 to 15 minutes. Sprinkle with 2 tablespoons of the sugar and cook, gently stirring, until the sugar dissolves and the apples caramelize, about 1 to 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 cup of the 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 cup sugar. Whip to soft peaks, and then fold into the batter.
  • Melt the remaining 3 tablespoons 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 crepe no longer wobbles when shaken, 20 to 25 minutes. Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 388 milligrams, Sugar 10 grams, TransFat 0 grams

SAUTEED APPLES



Sauteed Apples image

This is great for any meal, but is great for breakfast. The syrup from the apples is great on homemade waffles. You may add raisins to the sauce if you wish.

Provided by 356

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 6

¼ cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
½ cup cold water
½ cup brown sugar
½ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 24.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.6 g, Protein 0.4 g, SaturatedFat 3.7 g, Sodium 45 mg, Sugar 19.8 g

SAUTEED APPLES



Sauteed Apples image

Here's a sweet side dish my family loves. It's wonderful on its own, but you can use it to top pancakes or french toast for breakfast, too. -Shirley Heston, Pickerington, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 5

1/4 cup butter, cubed
5 medium Golden Delicious apples, peeled and thinly sliced
1/4 cup water
1/2 cup sugar
1/2 teaspoon ground cinnamon

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute apples 1 minute. Add water; bring to a boil. Stir in sugar and cinnamon. Reduce heat; simmer, covered, until apples are tender, 10-12 minutes, stirring occasionally.

Nutrition Facts : Calories 185 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 31g carbohydrate (28g sugars, Fiber 2g fiber), Protein 0 protein.

CREPES WITH SAUTEED APPLES



Crepes with Sauteed Apples image

These delicious apple crepes could easily be breakfast as well as dessert.

Provided by Martha Stewart

Categories     Crepe Recipes

Time 1h30m

Number Of Ingredients 13

1 1/2 cups milk
1 cup all-purpose flour (spooned and leveled)
2 large eggs
2 teaspoons sugar
1/4 teaspoon salt
1 tablespoon unsalted butter, melted, plus more for pan
1 tablespoon unsalted butter
5 Gala apples, peeled, cored, and cut into 12 wedges
1 tablespoon fresh lemon juice (from 1 lemon)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup dried cherries or cranberries
Reduced-fat sour cream, for serving (optional)

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.

SPICED SOUFFLÉ CREPE WITH SAUTÉED APPLES



SPICED SOUFFLÉ CREPE WITH SAUTÉED APPLES image

Categories     Egg     Brunch     Bake     Quick & Easy     Healthy

Yield 6 people

Number Of Ingredients 13

5 tablespoons unsalted butter
6 springs thyme
4 tart apples, peeled, cored, and quartered
¾ cup plus 2 tablespoons, sugar
1 vanilla bean, halved, seeds scraped out, pod and seeds reserved
5 tablespoons melted butter
7 eggs separated
1 teaspoon of cinnamon
½ teaspoon allspice
½ cup, plus 1 tablespoon, cake flour
Salt
1 cup of whole milk, at room temperature
Confectioner's sugar, for dusting

Steps:

  • 1. Preheat oven to 375 degrees. In a 12-inch iron skillet, melt 2 tablespoons of the butter with the thyme springs over oven medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, to 10 to 15 minutes. Sprinkle with 2 tablespoons of the sugar and cook, gently stirring, until the sugar dissolves and the apples caramelize, about 1 to 2 min. more. Remove the thyme and set the apples aside. 2. In a large bowl whisk together the vanilla pod and seeds with the melted butter, egg yolks, ½ cup of the sugar, cinnamon, allspice, cake flour and a pinch of salt. Whisk in the milk until combined. 3. Whisk the egg whites with a pinch of salt, gradually adding the remaining ¼ cup of sugar. Whip to soft peaks, and then fold into the batter. 4. Spread the sautéed apples in the pan, then in the batter. Transfer to the oven and bake uncovered until the center of crepe no longer wobbles when shaken, 40 to 45 min. Sift confectioner's sugar on top, and if you like, serve with vanilla ice-cream.

SPICED SOUFFLE CREPE W/ SAUTEED APPLES



Spiced Souffle Crepe W/ Sauteed Apples image

I cut this recipe out of the NY Times Magazine in hopes of making it for my Christmas dinner party. It looks somewhat involved, but really tasty. Alas, we are moving on Jan. 1, so my dessert will be less ambitious. Hopefully I'll get to it another time. According to the magazine, the crepe "separates into three distinct layers. The browned cap is crisp like a waffle; the middle is dense with apples; the bottom is reminiscent of custard." Yum! Cooking time is an estimate.

Provided by chiclet

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 16

5 tablespoons unsalted butter
6 sprigs thyme
4 tart apples, peeled, cored, and quartered
3/4 cup sugar, plus
2 tablespoons sugar
1 vanilla bean, halved lengthwise, seeds scraped out, pod and seeds reserved
5 tablespoons melted butter
7 eggs, separated
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup cake flour, plus
1 tablespoon cake flour
2 cups whole milk, at room temperature
salt
confectioners' sugar, for dusting
vanilla ice cream (optional) or creme fraiche (optional)

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.

Nutrition Facts : Calories 384.7, Fat 20.9, SaturatedFat 11.7, Cholesterol 229.3, Sodium 138.8, Carbohydrate 42.4, Fiber 2, Sugar 32.6, Protein 8.6

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