11.07.2013

Apple Crepes with Caramel Sauce



I have been putting sauteed apples in and on everything lately.  I'm especially fond of sauteed apples and walnuts on top of my oatmeal after a cool morning run.  Fabulous!  My favorite breakfast EVER.  




Apple filled crepes come in a close second.  I usually serve this as a dessert, but omit the ice cream and the crepes become a very impressive breakfast...more like an absolutely AMAZING breakfast.




This is a pretty simple recipe with just a few ingredients.  You will need:

5 large apples, peeled and chopped
6 tablespoons unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
pinch salt
1/2 heavy cream
8 prepared crepes
Vanilla ice cream, whipped cream, or confectioners sugar




Peel apples.

Can you peel and entire apple without breaking the peel having one continuous spiraled peel?  I did once.




Cut the apples in half.




Quarter the apples.




Cut out the apple core.




Slice each quarter into slices.




Cut into a dice.




Place diced apples into a bowl and set aside.




In a large skillet, melt 6 tablespoons of butter.




Add the apples and stir to coat with butter.




Add 1/2 cup sugar.




1/2 cup brown sugar.




Stir.




Cook apples covered for about 10 minutes.




Remove lid and continue to cook for about 7 minutes or until apples are soft.




Add vanilla.




A pinch of salt.




Stir. Remove apples from juices with a slotted spoon.




Place in a bowl and set aside.




Bring remaining liquid to a simmer.




Pour in 1/2 cup heavy cream.




Continue to simmer until sauce is reduced and has the consistency of thin caramel sauce.




Set the sauce aside until ready to serve.

The apples and sauce can be made a couple of days in advance.  How awesome is that?




Lightly butter a baking dish.




Spoon apples onto one half of the crepe.




Fold the other have of the crepe over the apples.




Fold again into a triangle shape.




Place in the baking dish.




Repeat until the crepes are all filled.




Place in a preheated 300F degree oven and bake for about 15 minutes or until the filling is hot.




Remove from the oven.  The edges of the crepes will be slightly crisp and the filling should be hot.




Served with warmed apple caramel sauce.



Add a big scoop of vanilla ice cream.




After taking this picture, I put my feet up, kicked back, and ate the entire plateful.

I have a tradition of eating my final shot.  Awesome tradition.

I'll just add a few miles to my run tomorrow.






Apple Crepes with Caramel Sauce

5 large apples, peeled and chopped
6 tablespoons unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
pinch salt
1/2 heavy cream
8 prepared crepes
Vanilla ice cream, whipped cream, or confectioners sugar.

Peel, core and chop the apples into 1/2-inch dice.  Melt the butter in a large, heavy skillet over medium heat. Add the apples and sprinkle with sugar and brown sugar.  Cook covered over medium-high heat until apples begin to soften.  Uncover and continue to cook, stir until the apples are soft, about 7-8 minutes.  Add vanilla, salt.  Stir.  Using a slotted spoon remove apples into a separate bowl keeping the juices in the pan.  Add cream and reduce sauce until the consistency of thin caramel sauce.    Remove from heat.

Fill each crepe and fold into a triangle and place in a baking dish.  Place in a 300F degree oven and cook for about 15 minutes or until filling is hot.   To serve, arrange on plate , drizzle with caramel sauce. Serve with vanilla ice cream or whipped cream.
Makes 8-10 crepes.

Adapted from Charles Pierce via Fine Cooking Magazine

Print this recipe

13 comments:

  1. Can you mail me half a dozen of those? They look so lovely!
    And what a beautiful plate by the way :)

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    Replies
    1. You know I would if I could :) Have a great day.

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  2. I have just discovered your blog and it is so enthousiast to read all your posts. I'm writting you from France in Brittany, I really I will try your recipes. I really love coking to my family, and also I think It is a great moment to spend and see how happy they are, when they are eating.
    Thank you so much.
    Sophie

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    Replies
    1. Hi Sophie, I consider it a huge compliment coming from France. If I can impress the French people with my recipes, I feel I have succeeded. Thank you so much. My two daughters studied in Paris and have a deep love for France and the French people. Merci

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  3. Hi Janet

    I have just come home from a lovely dinner party. I offered to do the dessert. I followed your recipe step by step - each pic looked exectly the same as what I was creating. It was a huge success. Not a single drop of anything left over!! Thanks so much for this excellent recipe (and very helpful pics). I added some crushed nuts (sprinkled over the caramel sauce - dry roasted them myself). My greatest dessert ever!! Thanks so much. I was actually blushing with all the compliments I was getting around the table.


    Kindest regards
    Julian

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    Replies
    1. You have made my day! Thank you so much for your comment and tips. I love the addition of nuts. I love nuts. Next time I think I will add pecans. Yum.

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  4. This recipe looks AMAZING! I can't wait to try it! What variety of apples do you recommend, Janet? Love your blog:)

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    Replies
    1. Sorry to respond so late, I'm out of town. I use a tart apple that will hold it's shape while cooking. Jonathon, Granny Smith, Honey crisp, Golden Delicious. Thank you for your kind comment.

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  5. Just wanted to let you know we use your blog quite a bit in our culinary class. Your pictures are wonderful and your recipes are awesome. The students love them. We are using the Apple Crepes with Caramel Sauce for our final class. What a great way to end the semester. Thank you!!!

    ReplyDelete
    Replies
    1. Oh my gosh you just made my day. Who knew I would be used in a culinary class. It totally makes sense because that was my goal to teach through photo's and instruction in hopes that people would bring the cooking to a new level. Thank you so much for letting me know this fun news. Where and what age group do you teach?

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  6. Hi Janet: I'm a Janet too! I plan to use your recipe at my B&B this week. I am anticipating rave reviews. Great photos and directions on your blog, BTW. Thanks.

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    1. I'm so flattered. Where is your B & B? I can't wait to hear the response from your guests. Thank you so much for your kind comments. You have made my day.

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