Thursday, June 24, 2010

Apple-Filled Crêpes with Cinnamon Apple Syrup

I found this recipe in a book called Breakfasts and Brunches from the Culinary Institute of America. I followed the directions for the filling (minus the alcohol and currants) and assembly of the crêpes, but used other recipes I had for the crêpes and syrup. It's quite a time consuming thing to make, but it turned out beautiful. An easier way to make this would be to use canned apple pie filling and spray whipped cream. Then you'd only be left with making crêpes and syrup. You can also make everything ahead of time.

Crêpes
Alton Brown
2 large eggs
3/4 cup milk or 1 cup for thinner crêpes
1/2 cup water
1 tsp vanilla
2 1/2 TBSP sugar
1 cup flour
3 TBSP melted butter
Butter, for coating the pan

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crêpe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crêpes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a 10in. non-stick pan. Add butter to coat. Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crêpes, thaw on a rack before gently peeling apart.

Apple Filling
4 cups Granny Smith apples, peeled, cored, and sliced
6 TBSP sugar
1/2 cup apple juice
3/4 tsp orange zest
1/2 tsp vanilla
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg

1. Heat a large skillet over med-high heat, spray the pan with non stick spray. Toss the sliced apples with the sugar.
2. Add 1/2 of apples to skillet. Make sure they are in a single layer. Sauté until soft and puffy, about 4 minutes on each side. Transfer the apples to a bowl. Add 1/2 of the apple juice to the pan, stirring to release the sugar from the pan, and simmer until slightly reduced and thickened, about 2 minutes. Pour the juice from the pan over the sautéed apples.
4. Sauté the remaining apples as directed above. When you add the remaining juice to the pan, stir in the orange zest, vanilla, cinnamon, and nutmeg. Add the mixture to the bowl and stir the filling gently.
5. Place the filling in a bowl set in an ice bath and cool, stirring from time to time. Once the filling has cooled, it is ready to use or store in a covered container in the refrigerator for up to 5 days. Warm the filling over low heat or in the microwave if necessary. Makes enough filling for 8 crepes.

Cinnamon Apple Syrup
Mom
1/2 cup sugar
1 TBSP cornstarch
1 tsp cinnamon
1 cup apple cider or juice
1 TBSP lemon juice
2 TBSP butter or margarine

In medium sauce pan combine sugar, cornstarch and cinnamon; blend well. Stir in apple cider and lemon juice. Cook over medium heat until mixture boils and thickens. Remove from heat. Add butter; stir until melted.

Whipped Cream
3/4 cup whipping cream
2 TBSP sugar

Combine whipping cream and sugar and beat until soft peaks form.

Assembly
Fill crêpe with 1/4 cup of filling. Top with a drizzle of syrup and a large dollop of whipped cream.

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