Apple Crepe With Fresh Ricotta Orange Sauce And Brown Butter Recipes

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APPLE FILLED CREPES



Apple Filled Crepes image

Here is a recipe that can be served as desert or can be served as breakfast for a lazy Sunday morning. There is nothing like the aroma of apples cooked with a hint of cinnamon and a little nutmeg. Use Granny Smith apples for a tart filling or MacIntosh or Cortland for a not-so-tart treat. You can have it plain or you add cranberries (or use dried cranberries plumped up in warm water for 20 minutes). Dust with a little icing sugar and serve with a drizzle of real maple syrup for a tasty treat!

Provided by Kim A. Heaphy

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter or 2 tablespoons margarine, melted
1 1/2 cups milk
2/3 cup flour
1/2 teaspoon salt
3 eggs
8 apples, cored, peeled and sliced
3 tablespoons butter
3 tablespoons brown sugar
1 teaspoon cinnamon
1 pinch nutmeg

Steps:

  • In a bowl, beat the 2 tablespoons of melted butter, milk, flour, salt and eggs together until smooth. Set aside for at least 1/2 hour, preferrably 2 hours to allow flour to absorb milk and thicken up.
  • Meanwhile, core, peel and slice apples. Place the second amount of butter into a pan along with the remaining ingredients. Saute un medium low heat until soft and slightly brown. Set aside and keep warm on minimum heat.
  • Preheat a crepe pan or non-stick pan on medium heat. Brush butter on the bottom of the pan. Pour 1/4 cup of the batter into crepe pan and tip pan to coat bottom. Cook for about 2 minutes or until the top is set and the bottom is slightly brown. Gently flip crepe and let cook for another 30 seconds and slide out onto a wax paper. Continue until all batter is used.
  • Place crepe on working surface, add a two or three tablespoons of apple filling. Roll 1/2 way and tuck in ends. Finish rolling and set aside.
  • Serve warm and sprinkled with confectioner's sugar if desired or vanilla ice cream if serving for desert!

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