CARAMEL APPLE CREPES
These tender, thin pancakes are easy to mix and cook. Serve them with sweet or savory fillings and toppings. Our apple filling makes these perfect for dessert.
Provided by Midwest Living
Time 55m
Number Of Ingredients 8
Steps:
- For crepes, prepare the Basic Dessert Crepes. Fold each crepe in half, browned side out. Fold in half again, forming a triangle. Place crepes on a serving platter.
- In a heavy small saucepan, cook and stir brown sugar and honey over medium-high heat till bubbly. Reduce heat to medium. Boil mixture, uncovered, for 6 minutes (adjust heat as necessary to maintain a steady boil). Remove from heat. Slowly and carefully stir in whipping cream (mixture will bubble up).
- Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Top crepes with apples. Spoon some of the sauce over crepes (cover and chill remaining sauce for another use). Top with pecans. If you like, serve with ice cream. Makes 7 servings.
Nutrition Facts : Calories 273 calories, Carbohydrate 41 g, Cholesterol 47 mg, Fat 13 g, Fiber 0 g, Protein 1 g, Sodium 26 mg
CARAMELIZED APPLE CREPES
Inspired by classic Crepes Suzette, these caramelized apple crepes are a delicious dessert recipe made with simple ingredients.
Provided by Alida Ryder
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Make the crepes according to recipe instructions.
- In a large pan, add half a teaspoon of butter and 2 teaspoons of apple juice. Allow the butter to melt.
- Add a crepe to the pan and cook for approximately 1 minute until the crepe starts to caramelize. Fold into quarters and place on a plate while you continue with the remaining crepes.
- Melt the remaining butter in the pan then add the apples. Add sugar, salt, lemon juice and remaining apple juice and cook until the sauce is reduced and the apples are tender.
- Place the crepes back into the pan and spoon over the sauce.
- Serve with ice cream.
Nutrition Facts : Calories 357 kcal, Carbohydrate 54 g, Protein 5 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 247 mg, Fiber 5 g, Sugar 32 g, ServingSize 1 serving
CARAMEL CREAM CREPES
Created by our Test Kitchen, these lovely, homemade crepes with a creamy caramel filling are a cinch to whip up with a flavor guests are sure to rave about.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the milk, egg substitute, butter and vanilla; cover and process until blended. Add the flour; cover and process until blended. Cover and refrigerate for 1 hour. , Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. Stack cooled crepes with waxed paper or paper towels in between., In a small bowl, beat cream cheese and 3 tablespoons caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up. , In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.
Nutrition Facts : Calories 206 calories, Fat 6g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 227mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.
THE BEST CARAMEL APPLES
When I was searching for a recipe to make homemade caramel apples for the very first time, a close friend gave me this amazing and fairly easy recipe. My family and friends loved these delicious treats! Sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly, the caramel sets VERY fast).
Provided by onlyxception
Categories Desserts Specialty Dessert Recipes Caramel Apple Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
- Line a baking sheet with parchment paper.
- Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
- Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.
Nutrition Facts : Calories 799.1 calories, Carbohydrate 141.5 g, Cholesterol 77.7 mg, Fat 27.6 g, Fiber 5.1 g, Protein 4.7 g, SaturatedFat 17.3 g, Sodium 268.7 mg, Sugar 113.2 g
BEST EVER CARAMEL APPLE CRISP
When our class visited an apple farm this fall, we realized that we all shared a common love apples dipped in caramel. We created this really easy dessert that the whole family can enjoy.
Provided by St Matthew First Graders
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F (175 degree C).
- In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
- In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
- Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Nutrition Facts : Calories 502.2 calories, Carbohydrate 80.8 g, Cholesterol 46.3 mg, Fat 19.5 g, Fiber 2.9 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 208.3 mg, Sugar 57.9 g
CARAMELIZED APPLE CREPES
Be sure to choose crisp apples whose texture will stand up nicely as they are cooked. We used Mutsu, but Granny Smith also work well.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Number Of Ingredients 16
Steps:
- In a medium bowl, sift together flour and salt. Whisk in eggs, egg yolk, and about 1 tablespoon milk, forming a smooth batter with a pastelike consistency. Add remaining milk and 1 teaspoon vanilla; mix until no lumps remain. Melt 4 tablespoons butter in a nonstick skillet, and stir into the batter; leave a film of butter in the skillet. Let the batter rest at room temperature about 30 minutes.
- Heat oven to warm. Over medium-low heat, warm the skillet thoroughly. Stir batter, and carefully ladle about 1/4 cup batter into skillet. Rotate skillet so batter spreads out and thinly coats the bottom and edges of the skillet. Return skillet to heat, and cook crepe until edges turn golden brown and lacy, and start to pull away from the skillet, about 2 minutes. Using a knife or an offset spatula, carefully turn crepe over; cook other side until just golden, 30 to 40 seconds. Slide the crepe onto a heat-proof plate. Repeat with the remaining batter, stirring it before making another crepe. Stack cooked crepes on top of one another.
- Loosely cover plate of crepes with aluminum foil, and place in the oven to keep warm.
- Place apples in a medium bowl. Add lemon zest, lemon juice, cinnamon, and ginger. Toss to coat.
- Melt the remaining 2 tablespoons butter in a 12-inch cast-iron skillet set over medium heat. Add granulated sugar, and cook, stirring occasionally, until sugar turns amber in color, about 5 minutes. If caramel starts to get too dark, remove skillet from heat. Add apples, and cook, turning apples over, until soft and completely caramelized. Pour Calvados into a measuring cup, then pour into skillet. Carefully ignite the alcohol, and allow the flame to burn out, 2 to 3 minutes, shaking skillet to toss the apples in the syrup. Remove apples from heat; let cool slightly.
- Combine creme fraiche, remaining 1/2 teaspoon vanilla, and confectioners' sugar in a chilled mixing bowl. Whip mixture until light, fluffy, and almost doubled in volume.
- Remove the crepes from oven, and transfer to six serving plates. Spoon a scant 1/2 cup caramelized apples onto each crepe, and dust lightly with confectioners' sugar. Spoon a generous amount of creme-fraiche mixture over apples. Fold crepes, and serve immediately.
APPLE CARAMEL CALVADOS CREPES
There is no doubt that this recipe is an undertaking, what with cooking the apples, making the crepes and some Calvados-flavored sauce. But if you want, you could do away with the sauce and crepes, and serve the buttery, almost caramelized apples over good vanilla ice cream. And even though you need to rustle up the three components, it is an easy choice when you have guests over, as everything can be made in advance. The apples and sauce can be reheated at the last minute and their warmth heats up the thin, pliable crepes.
Provided by Nigella Lawson
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a blender or food processor, combine flour, milk and egg. Process just until blended. Pour into a pitcher and stir in 2 tablespoons melted butter and the Calvados.
- Place a crepe pan or small nonstick skillet over medium-high heat. Brush with butter. Allow pan to heat for about a minute; if it is not hot enough batter will not spread thinly. Ladle a scant 1/4-cup batter into pan and quickly swirl so batter forms a thin pancake. Return pan to heat and watch for tiny bubbles to form on surface and edges of pancake. Flip pancake; it should be light golden brown. Allow to cook about 30 seconds longer, then transfer to a plate lined with parchment paper. Continue making pancakes, layering each one with parchment. Crepes may be covered and stored at room temperature for up to a day.
- Peel, core and cut each apple in two. Cut the two pieces into four wedges, and cut each wedge crosswise. Place in a saucepan and add lemon juice, butter and sugar. Place over medium heat and cook uncovered, stirring occasionally, for 10 minutes. Cover and continue to cook and stir for another 10 minutes. Allow to cool for 5 minutes before serving.
- In a small saucepan combine the butter, brown sugar and corn syrup. Bring to a boil and simmer for 2 minutes, then add cream and Calvados. Continue to simmer until thickened slightly, 2 to 3 minutes.
- To assemble, place a room-temperature crepe on a plate. Spoon warm apple filling into center, and fold edges over it. Drizzle warm sauce on top. Repeat with remaining crepes, and serve.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 23 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 76 milligrams, Sugar 42 grams, TransFat 1 gram
CARAMEL APPLE CREPES
Caramel and apple are such a popular flavor combination. When combined with store-bought crepes that are filled with a rich cream cheese mixture, you have a superb dessert or brunch item.-Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, melt butter. Add brown sugar and 2 tablespoons syrup; cook and stir over medium heat until sugar is dissolved. Add apples; cook until apples are tender., In a small bowl, beat the cream cheese, cinnamon and remaining syrup until smooth. Spread over crepes. Fold crepes into quarters and serve with apple mixture. Sprinkle with cinnamon-sugar.
Nutrition Facts : Calories 277 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 200mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL APPLE CREPES
Make and share this Caramel Apple Crepes recipe from Food.com.
Provided by Galley Wench
Categories Dessert
Time 50m
Yield 12 small crepes, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Place 1/4 cup raisins in small bowl and add 2 tablespoons of rum or brandy. Set aside.
- Crepes:.
- Combine flour, milk, eggs, oil and salt; beat until smooth and lump free.
- Heat a small skillet or crepe pan, spray with non-stick oil and remove from heat.
- Spoon in 2 Tbsp batter; tilt skillet to spread evenly.
- Return to heat; brown on one side.
- Invert pan over paper towel to remove.
- Repeat with remaining batter.
- Apple Filling:.
- In a heavy small saucepan melt butter, add brown sugar; cook and stir over medium-high heat until sugar is dissolved and creamy. Remove from heat. Slowly and carefully stir in whipping cream (mixture will bubble up).
- Set aside.
- Toss apple slices with lemon juice, cinnamon and nutmeg.
- Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Add raisins and 1/4 of the caramel sauce.
- Top crepes (browned side down) with apple mixture and fold (browned side is now showing). Place 2-3 crepes on individual serving dishes; top with pecans and dust with powdered sugar.
- Serve with ice cream with caramel sauce drizzled over top.
Nutrition Facts : Calories 986.1, Fat 59.6, SaturatedFat 30.6, Cholesterol 248.3, Sodium 449.8, Carbohydrate 106.7, Fiber 3.8, Sugar 71.5, Protein 12.2
SALTED CARAMEL APPLE CREPE CAKE
Provided by Claire Thomas : Food Network
Categories dessert
Time 5h15m
Yield 15 servings
Number Of Ingredients 21
Steps:
- For the apple-cinnamon puree: Puree the roasted apples and their juices in a food processor or blender. Combine the apple puree with the lemon juice, sugar and cinnamon in a medium pot over medium-high heat. Bring to a boil. Reduce to a simmer and cook until thickened and reduced slightly, about 30 minutes. Cool to room temperature and store in a sanitized jar for up to a month.
- For the salted caramel: Heat the sugar in a saucepan over medium heat, until the sugar turns golden. Stir until all of the sugar is dissolved and just starting to turn a lovely amber color.
- Turn heat to low, add the butter and stir to combine. Careful, it'll foam up. Then add the heavy cream, vanilla extract and salt, stirring to combine. You'll cook the sauce for 5 to 10 minutes, until it comes together. It'll take quite a bit of stirring! Let caramel cool to room temperature, pour into a glass jar and store in the fridge for up to 2 weeks. Pour over everything and anything!
- For the crepes: Pop the flour, both sugars, salt, milk, eggs and melted butter in a large bowl and blend together thoroughly. If at all lumpy, strain.
- Heat a large saute pan over medium heat. Lightly coat or spray with vegetable oil and ladle a scoop of the batter into the center of the pan. Tilt the pan, rotating in a circle, to spread the entire crepe out. It should be about 9 inches wide and very thin. Cook until golden brown, about 1 minute per side. Set aside on a plate. Cook the remaining batter until you have about 20 crepes.
- For assembly: Place a crepe on a cake platter and spread 3 to 4 tablespoons of the mascarpone over the crepe. Top with another crepe, and spread with 3 to 4 tablespoons of the salted caramel sauce. Top that with another crepe, and spread with 3 to 4 tablespoons of the apple-cinnamon puree. Repeat this process until you've layered 20 crepes.
- Pop the crepe cake in the fridge for at least 3 hours (preferably overnight) to set. When ready to serve, remove from the fridge and let it sit on the counter for about 20 minutes to take the chill off. Sprinkle the top with sea salt and enjoy.
CARAMEL APPLE CRêPES
Impress your guests-and possibly even yourself!-when you serve up these simple but elegant Caramel Apple Crepes.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Whisk eggs and 1 cup milk in medium bowl until blended. Add flour and butter; mix well. Let stand 20 min.
- Heat 8-inch heavy skillet sprayed with cooking spray on medium heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned; turn. Cook 20 sec. Transfer crêpe to plate. Repeat with remaining batter to make a total of 8 crêpes.
- Cook and stir sugar, sour cream and remaining milk in saucepan on low heat 5 min. Remove from heat; stir in vanilla.
- Place crêpes in individual serving dishes; top with pie filling. Fold crêpes to enclose filling; top with caramel sauce, nuts and COOL WHIP.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CARAMELIZED APPLE CREPES
Categories Rum Dairy Fruit Breakfast Brunch Dessert New Year's Day Apple Spice Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 crêpes
Number Of Ingredients 15
Steps:
- Make apple mixture:
- Toss apple with sugar and cinnamon. Heat butter in a nonstick skillet over moderate heat until foam subsides, then cook apple, stirring occasionally, until tender, about 5 minutes. Cool.
- Make batter:
- Whisk together eggs, sugar, milk, rum, and oil, then whisk in flour and salt until batter is smooth.
- Make crêpes:
- Stir apple mixture into batter. Heat 1/2 tablespoon butter in a 7-inch nonstick skillet over moderately high heat until foam subsides. Ladle about 1/4 cup batter into skillet, tilting skillet to coat evenly, and quickly separate any overlapping apple slices. Cook, shaking skillet occasionally to prevent sticking and reducing heat as necessary to avoid overbrowning, until crêpe begins to set, about 1 minute.
- Sprinkle 1/2 tablespoon sugar over crêpe, then flip. Tuck 1/2 tablespoon butter under crpe and cook over moderately low heat, shaking skillet occasionally, until bottom is browned and caramelized, about 2 minutes. Invert onto a plate.
- Wipe skillet clean with a paper towel and make more crêpes in same manner.
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CARAMEL APPLE CREPES - BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 311 per servingTotal Time 45 mins
- For crepes, in a blender combine flour, water, milk, eggs, sugar, and oil. Cover and blend until smooth, stopping and scraping the sides of container as necessary.
- Heat a lightly greased 6-inch skillet over medium heat; remove from heat. Spoon 2 tablespoons of batter into skillet; lift and tilt skillet to spread batter evenly. Return skillet to heat; brown on 1 side only. Invert pan over paper towels; remove crepe from pan. Repeat with remaining batter, making 12 crepes total. (Adjust heat as necessary during cooking.)
- To serve, fold the crepes in half, browned side out. Fold in half again, forming a triangle. Place 2 crepes on each of 6 dessert plates. Pour warm Caramel Apple Sauce over crepes. If desired, sprinkle with Candied Nuts and serve with ice cream.
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