Crêpes With Apple Pistachio Recipes

YUMMY APPLE CINNAMON CREPES

Steps:

• Whisk eggs and salt together in a bowl. Gradually stir flour into eggs, alternately with 2 cups milk until fully incorporated. Beat 1/4 cup vegetable oil and 1/2 teaspoon cinnamon into flour mixture. Refrigerate batter for at least 1 hour.
• Mix apples, sugar, 2 teaspoons cinnamon, and 2 tablespoons water in a pot.
• Whisk cornstarch and 1 tablespoon water in a small bowl; pour into apple mixture.
• Simmer apple mixture over medium heat, stirring often, until thickened, 8 to 10 minutes. Keep warm.
• Whisk 1 1/2 tablespoons milk into chilled batter.
• Heat about 1 teaspoon vegetable oil in a crepe or frying pan over medium heat. Pour about 1/3 cup batter into the heated oil; tip and rotate the crepe pan until the batter covers the entire area. Cook until the edges begin to curl away from the sides of the pan, about 30 seconds; flip the crepe and continue cooking until lightly golden on the other side, about 30 more seconds. Remove crepe from pan, add more oil, and repeat with remaining batter.
• Spoon the apple filling into each crepe; fold crepe over the filling and serve.

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.

APPLE CREPES

Steps:

• Crepes:
• Put the eggs, water, and 1/2 cup milk in a large bowl. Whisk until combined. Add the flour, cinnamon and salt and again whisk until combined. Whisk in the melted butter.
• Refrigerate the batter for at least 1/2 hour.
• Heat a 6-inch non-stick pan over medium heat. Pour 2 tablespoons crepe batter into the pan and quickly rotate the pan so the batter forms a thin layer over the bottom of the pan. (Return excess batter to the remaining batter.) Cook the crepe for 1 to 2 minutes until it is golden brown. Loosen the edge of the crepe with a knife and using your fingers, invert the crepe and cook the other side for about 10 seconds.
• Continue cooking crepes until you have at least 12.
• Make sure the crepes are cool and then cover them with plastic wrap. Refrigerate until you are ready to serve them.
• Apple Balls:
• Peel the apples. Using a melon baller, scoop out the apple balls making sure you do not scoop into the core. Make 42 balls total.
• Combine the cider, sugar, and water in a medium-sized saucepan. Bring the mixture to a boil and boil for about 30 seconds until the sugar dissolves.
• Reduce the cider mixture to a gentle boil. Place the apple balls in the cider syrup and cover them with parchment paper or a cloth towel. Poach the apple balls for about 5 minutes until the are soft. Be careful not to over-poach them as you want them to retain their shape. Poaching timing will depend on the variety of apple being used.
• Remove the apples from the cider syrup, reserving the syrup. The apples can be poached ahead of time.
• Plating:
• Place the cider syrup in a large saute pan over medium heat. Place the crepes 1 at a time in the liquid, folding them into quarters once they have been coated with the syrup. Heat the crepes until they are warmed through.
• Place 2 crepes on each plate. Increase the heat to high and add the lemon juice, Calvados, salt and butter. Cook until the sauce thickens slightly. While the sauce is cooking place a pile of apple balls on top of the crepes in the middle of each plate. Pour the sauce over the crepes. Top with a tablespoon of creme fraiche. Serve immediately.

COILED APPLE PISTACHIO STRUDEL

Steps:

• Move oven rack to bottom third.
• Preheat oven to 425°.
• Centre a 9" springform pan on a square of tinfoil. Press foil firmly onto the to side of pan, around the inside. Set aside.
• FILLING:.
• in bowl, toss together apples, pistachios, flour, honey, lemon rind, lemon juice, and cardamom.
• Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towl to prevent drying out. Brush lightly with some of the butter. Top with second phyllo sheet, brush again.
• Spread one-quarter of the filling in a strip along one long edge of the phyllo, leaving a 1" border at the bottom and sides.
• Fold short edges up over filling, and roll up firmly; brush lightly with butter.
• Place roll, seam-side down, around inside edge of prepared pan. Repeat with remaining ingredients to make 3 more rolls, fitting each into pan to make spiral to cover the bottom (inside) of pan.
• Bake in bottom third of 425° oven for 15 minutes. Reduce heat to 375° and bake until golden brown and crisp; about 50 minutes. Remove from oven.
• Let cool in pan on rack for 15 minutes. Run knife around edge of strudel to loosen. remove side of springform pan. transfer to cake plate.
• Sprinkle with icing sugar. Serve .
• (You can also do a partial make-ahead. Store at room temperature for up tp 4 hours. Reheat in 355° oven for 20 minutes. Sprinkle with icing sugar. Serve.).

RED HOT APPLE CRêPES

Steps:

• In saucepan, bring sugar and water to boil. Add candies and stir until completely melted. Add apples. Cover and simmer for 5 -10 minutes or until tender. Let apples stand in syrup until deep pink, turning if necessary until uniform in color. Meanwhile, mix cream cheese, walnuts, and milk until blended. Spread on crêpes. With slotted spoon, remove apples from syrup and lay apples over cream cheese mixture and roll up. Stir blended cornstarch and water into remaining syrup. Cook and stir until thickened and translucent. Return any leftover apple slices to syrup and spoon over crêpes. Serve warm or cold. Editor's Extra: Use marvelous crêpes recipe from Crêpes Suzette, the previous recipe.