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caramel apple crepes

Crêpe Batter (makes 2 dozen)

Bread flour 8oz
Cake flour 8oz
Sugar 2oz
Salt .5oz
Eggs 7
Milk 1qt
Oil or clarified butter 5oz

Sift dry ingredients into a large bowl.

Add eggs and just enough milk to make a soft paste. Mix until smooth and lump-free

Gradually mix in the rest of the milk and clarified butter. The batter should be the consistency of heavy cream. If it is too thick, mix in a little water. If it has lumps, pour it through a strainer.

Let batter rest 2 hours before frying.

Apple filling for crepes
Butter 2oz
Apples, medium-size 4 ea
Sugar 3oz
Kosher salt 1/2 tsp
Cinnamon 1/2 tsp
Calvados or other apple brandy 2oz

Peel, core, and slice apples into thin slices.

Melt butter in heavy large sauté pan over medium heat.

Add apples, sprinkle with sugar, salt, and cinnamon. Apples should not be much thicker than two layers deep. If need be, sauté in multiple batches.

Sauté until tender, about 3 minutes.
Add Calvados and cook until most of the liquid evaporates, about 2 minutes.
Remove from heat and set aside.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being