Crepes With Apple Pistachio Recipes

CRêPES WITH APPLE & PISTACHIO

Steps:

• To make the crêpes: Combine the flour, salt, eggs, butter and milk in a processor and blend until smooth. Stand for 1 hour. Brush a crêpe pan with a little of the extra melted butter and heat over a moderate heat. Add about 1/4 cup of the batter, rotate the pan to distribute evenly and cook for about 30-40 seconds, or until the bottom is set and golden. Flip the crêpe over to cook on the other side for about 20 seconds. Slide onto a heatproof plate and plate and keep warm in a low oven until all the crêpes have been cooked.
• To make the apple filling: Peel, core and thinly slice the apples. Melt the butter in a (preferably non-stick) pan, add the apple, sugar and spices and cook over a moderate heat, stirring frequently until the apple is soft, about 10 minutes. Stir in the pistachios and set aside.
• To cook: Preheat the oven to 200°C Place a crêpe on a flat surface, and place about 2 tablespoons of the filling onto a quarter of the crêpe. Fold in half and then into quarters. Repeat with the remaining crêpes. Arrange in a lightly buttered ovenproof dish, slightly overlapping. Bake until heated through, about 5-10 minutes.
• To serve: Lightly dust the crêpes with icing sugar and serve with cream or ice cream.

JACQUES TORRES'S CREPES WITH CARAMELIZED PEARS

Steps:

• Place the eggs and sugar in the bowl of an electric mixer. Using a whisk attachment, mix on medium speed until thoroughly combined, about 1 minute. Using a paring knife, slice the vanilla bean in half. Add the vanilla seeds, flour, citrus zests, and half of the milk and mix on medium speed until well incorporated. Add remaining milk and cream, continue to mix until the crepe batter is smooth and homogenous. If the batter is lumpy, strain it through a fine-mesh sieve.
• Grease an 8-inch nonstick crepe pan (a nonstick frying pan will also work) with about 1 teaspoon of the butter and place over medium-high heat. Once it is hot, wipe away any excess butter with a paper towel. Then pour a small amount of crepe batter, about 2 tablespoons, into the pan and tilt the pan to spread the batter evenly. The batter should barely cover the bottom of the pan. Cook until it browns around the edges, about 30 seconds. Use a large spatula or pancake turner to gently flip the crepe and cook for another 30 seconds. Adjust the level of heat as needed. The crepe should be thin, light, and unevenly browned. Slide the crepe onto a plate and continue to make crepes until all of the batter is used. If the crepes begin to stick to the bottom of the pan, butter the pan again.
• Crepes may be stacked directly on top of each other and stored in the refrigerator up to 2 days, well-wrapped. Cold crepes may stick together; warm the crepes slightly in the microwave for 10 to 15 seconds on high power, or in a moderate oven to separate easily.

APPLE AND PISTACHIO SALAD

Steps:

• Toast pistachio nuts and set aside to cool.
• Once you've cooled and chopped the pistachios, combine them with the remaining salad ingredients.
• Whisk together the dressing ingredients in a non-reactive bowl.
• Pour the dressing over the salad and toss well.
• Divide and place a serving on a bed of lettuce.