SPICED SOUFFLé CREPE WITH SAUTéED APPLES
Tart apples are particularly abundant this time of year. Portnoy used Granny Smith apples, but you can try this recipe with Empire, Macoun, Honeycrisp, Winesap or Pippin.
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. In a 12-inch iron skillet, melt 2 tablespoons of the butter with the thyme sprigs over medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, 10 to 15 minutes. Sprinkle with 2 tablespoons of the sugar and cook, gently stirring, until the sugar dissolves and the apples caramelize, about 1 to 2 minutes more. Remove the thyme and set the apples aside. Wipe the skillet clean.
- In a large bowl, whisk together the vanilla pod and seeds with the melted butter, egg yolks, 1/2 cup of the sugar, cinnamon, allspice, cake flour and a pinch of salt. Whisk in the milk until combined.
- Whisk the egg whites with a pinch of salt, gradually adding the remaining 1/4 cup sugar. Whip to soft peaks, and then fold into the batter.
- Melt the remaining 3 tablespoons butter in the clean skillet over medium-high heat, swirling the butter up the sides of the pan. When the butter is foamy, spread the sauteed apples in the pan, then pour in the batter. Transfer to the oven and bake uncovered until the center of crepe no longer wobbles when shaken, 20 to 25 minutes. Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 388 milligrams, Sugar 10 grams, TransFat 0 grams
GINGER SPICE CAKE WITH SAUTEED APPLES
Provided by Food Network
Categories dessert
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter and lightly flour a 10-inch cake pan.
- In a mixer fitted with a paddle attachment (or using a hand mixer), combine the melted butter, egg, and sugar. Add the molasses and water and mix. In another bowl, sift the flour, baking soda, salt, ginger, and cinnamon together. Working in batches, mixing after each addition, add the dry ingredients to the molasses mixture. Mix until smooth.
- Pour into the prepared pan and bake in the center of the oven for about 35 minutes, until browned and the top of the cake feels dry and firm to the touch. Let cool in the pan for 10 minutes, then turn out onto a wire rack to completely cool.
- For the topping: In a large skillet, melt 3 tablespoons of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes. Add 3 tablespoons of the brown sugar and stir to combine. Cook a few more seconds to dissolve the brown sugar then pour it over the cake and serve.
CREPES WITH SAUTEED APPLES
These delicious apple crepes could easily be breakfast as well as dessert.
Provided by Martha Stewart
Categories Crepe Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together milk, flour, eggs, sugar, salt, and butter. Cover and refrigerate at least 1 hour. Meanwhile, prepare apples.
- Heat a large (12-inch) nonstick skillet over medium-high. Dip a folded paper towel into melted butter; wipe bottom of skillet. Pour 1/3 cup batter into skillet; swirl skillet so batter coats bottom with a thin, even layer. Cook until edges are dry, about 1 minute. Using a spatula, gently lift one edge of crepe, and grasping with your fingers, flip crepe over; cook 30 seconds. (Don't worry if the first one or two aren't perfect.)
- Slide cooked crepe out of skillet onto baking sheet. Repeat with remaining batter, stacking crepes on sheet. (If making ahead, wrap in plastic, and refrigerate up to 1 day.)
- In a large skillet, melt butter over medium. Add apples, lemon juice, sugar, cinnamon, and 1/2 cup water; cook until apples are soft, about 15 minutes.
- Add cherries, and cook until they have plumped, 2 minutes. (If making ahead, transfer to a bowl; cover, and refrigerate up to 1 day. Bring to room temperature before serving.)
- (If made ahead: Preheat oven to 350 degrees. Lay crepes in a single layer, slightly overlapping, on 2 baking sheets. Warm in oven 5 minutes, and remove.) Fold into quarters. Place 2 crepes on each serving plate. Top with apple mixture. Serve with sour cream, if desired.
SPICED SOUFFLÉ CREPE WITH SAUTÉED APPLES
Steps:
- 1. Preheat oven to 375 degrees. In a 12-inch iron skillet, melt 2 tablespoons of the butter with the thyme springs over oven medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, to 10 to 15 minutes. Sprinkle with 2 tablespoons of the sugar and cook, gently stirring, until the sugar dissolves and the apples caramelize, about 1 to 2 min. more. Remove the thyme and set the apples aside. 2. In a large bowl whisk together the vanilla pod and seeds with the melted butter, egg yolks, ½ cup of the sugar, cinnamon, allspice, cake flour and a pinch of salt. Whisk in the milk until combined. 3. Whisk the egg whites with a pinch of salt, gradually adding the remaining ¼ cup of sugar. Whip to soft peaks, and then fold into the batter. 4. Spread the sautéed apples in the pan, then in the batter. Transfer to the oven and bake uncovered until the center of crepe no longer wobbles when shaken, 40 to 45 min. Sift confectioner's sugar on top, and if you like, serve with vanilla ice-cream.
SAUTEED APPLES
This is great for any meal, but is great for breakfast. The syrup from the apples is great on homemade waffles. You may add raisins to the sauce if you wish.
Provided by 356
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
- Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 24.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.6 g, Protein 0.4 g, SaturatedFat 3.7 g, Sodium 45 mg, Sugar 19.8 g
SPICED SOUFFLE CREPE W/ SAUTEED APPLES
I cut this recipe out of the NY Times Magazine in hopes of making it for my Christmas dinner party. It looks somewhat involved, but really tasty. Alas, we are moving on Jan. 1, so my dessert will be less ambitious. Hopefully I'll get to it another time. According to the magazine, the crepe "separates into three distinct layers. The browned cap is crisp like a waffle; the middle is dense with apples; the bottom is reminiscent of custard." Yum! Cooking time is an estimate.
Provided by chiclet
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- In a 12-inch iron skillet, melt 2 T butter with the thyme sprigs over medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, 10-15 minutes.
- Sprinkle with 2 T sugar and cook, gently stirring until the sugar dissolves and the apples caramelize, about 1-2 minutes more. Remove the thyme and set the apples aside. Wipe the skillet clean.
- In a large bowl, whisk together the vanilla pod and seeds with the melted butter, egg yolks, 1/2 C sugar, cinnamon, allspice, cake flour, and a pinch of salt. Whisk in the milk until combined.
- Whisk the egg whites with a pinch of salt, gradually adding the remaining 1/4 C sugar. Whip to soft peaks, and then fold into the batter.
- Melt the remaining 3 T butter in the clean skillet over medium-high heat, swirling the butter up the sides of the pan. When the butter is foamy, spread the sauteed apples in the pan, then pour in the batter.
- Transfer to the oven and bake uncovered until the center of the crepe no longer wobbles when shaken, 20-25 minutes. Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.
Nutrition Facts : Calories 384.7, Fat 20.9, SaturatedFat 11.7, Cholesterol 229.3, Sodium 138.8, Carbohydrate 42.4, Fiber 2, Sugar 32.6, Protein 8.6
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