Crepes with Sautéed Apples and Caramel Sauce
This crepe batter can be used for sweet as well as savory dishes. Here, the crepes are filled with sautéed apples and caramel sauce. For a savory version, combine sautéed wild mushrooms with Camembert cheese and diced ham.
Ingredients
For the crepes:
- 1 egg
- 1 cup low-fat milk
- 1/2 tsp. vanilla extract
- 5 Tbs. all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 tsp. salt
- 1/2 tsp. canola oil
For the filling:
- 2 Tbs. unsalted butter
- 3 Golden Delicious apples, cored and cut
lengthwise into 1/4-inch-thick slices - 1 Tbs. granulated sugar
- 1/2 cup caramel sauce
- 8 tsp. unsalted butter
- Confectioners' sugar for dusting
- 1/2 cup heavy cream whipped with 1 Tbs.
granulated sugar
Directions
To make the crepes, in a blender, combine the egg, milk, vanilla, all-purpose and whole wheat flours, salt and oil and blend until smooth, about 1 minute. Cover and refrigerate for at least 2 hours or up to overnight.
To make the filling, in a large sauté pan over medium heat, melt the butter. When it stops foaming, add the apples and granulated sugar and cook, stirring occasionally, until the apples are tender and golden, 5 to 7 minutes. Add the caramel sauce and cook until the sauce starts to boil, then remove the pan from the heat.
In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour about 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 2 minutes. Using a spatula, flip the crepe over and cook for about 1 minute more. Transfer to a plate and cover. Repeat with the remaining batter to make 8 crepes.
To assemble, lay a crepe flat, spoon 2 to 3 Tbs. of the apple filling into the center, and fold the crepe into a triangle. Repeat with the remaining crepes and filling. Divide the crepes among 4 warmed individual plates and dust the crepes with confectioners' sugar. Top with whipped cream and serve immediately.
To make the filling, in a large sauté pan over medium heat, melt the butter. When it stops foaming, add the apples and granulated sugar and cook, stirring occasionally, until the apples are tender and golden, 5 to 7 minutes. Add the caramel sauce and cook until the sauce starts to boil, then remove the pan from the heat.
In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour about 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 2 minutes. Using a spatula, flip the crepe over and cook for about 1 minute more. Transfer to a plate and cover. Repeat with the remaining batter to make 8 crepes.
To assemble, lay a crepe flat, spoon 2 to 3 Tbs. of the apple filling into the center, and fold the crepe into a triangle. Repeat with the remaining crepes and filling. Divide the crepes among 4 warmed individual plates and dust the crepes with confectioners' sugar. Top with whipped cream and serve immediately.
Serves 4.