Apple Crepes with Caramel
A few weeks ago Betsy Sanchez from the Little Traveler did a chef demo on apple crepes with caramel and local wines. They were so delicious, we were happy to get the recipe for you. This is ideal for a delicious dessert or a special holiday breakfast.
Crepes:
- 4 whole eggs
- 1 cup water
- 1 cup milk
- 2 cups unbleached four
- 1/2 tsp salt
- 1 T sugar
- 6 T unsalted butter, melted
Beat eggs, water and milk in a bowl. Beat in the flour, salt and sugar, then the butter until the mixture is smooth. Refrigerate until ready to use.
Apple Filling:
- 2 T unsalted butter
- 1/2 cup sugar
- 1/4 cup apple cider
- 7 apples, peeled, cored and thinly sliced
- 1/2 tsp cinnamon
Melt the butter and sugar in a saute pan over medium heat. Add the cider. Add the apples and cook until the apples are cooked through but still hold their shape. Add the cinnamon and set aside.
Caramel Sauce:
- 3 cups sugar
- 1 cup water
- 2 cups heavy cream
Combine the sugar and water in a heavy saucepan over medium heat. Cook until mixture turns golden brown. Remove from heat and beat in the cream with a wire whisk.
To Assemble: Fill the crepe with apple mixture. Roll it and if desired, top with vanilla ice cream. Drizzle with caramel sauce.
Tags: apple crepes, Betsy Sanchez, chef demo, Geneva Green Market, Little Traveler, local wines
