Thursday, August 20, 2015

Apple-Stuffed Crepes

Apple Stuffed Crepes
(8 filled crepes)


1 cup All-Purpose Flour
1/8 tsp. Salt
2 large Fresh Eggs
¾ cup Whole Milk
½ cup Sweet Cider
as needed Unsalted Butter
4 large Fresh Apples (your choice)
4 tbsp. Sugar
8 tbsp. Honey
as needed Whipped Cream


Sift flour and salt into a large bowl.  Add eggs, milk and beat until smooth.  Stir in the cider and let stand for 30 minutes.  While batter is resting make filling.  Core and slice apples into thick wedges (about 8 per apple).  In a large skillet, heat 2 tablespoon of butter over medium heat.  Add apples and cook to golden brown.  Remove apples using a slotted spoon to a bowl and sprinkle with the sugar. To make crepes heat a small heavy non-stick skillet over medium heat.  Add a little butter to coat and then ladle just enough batter to cover the bottom with a thin coat.  Cook about 1 minute or until golden and then flip and continue on other side.  Remove to a plate and repeat process making a total of 8 crepes.  Keep crepes warm in a 200 degree oven.  To assemble crepes, take one and fill with 4 pieces of apple and a little of the juice.  Then roll up and place on a platter.  Repeat process with the other 7 crepes.  Drizzle honey over the finished 8 crepes, top with the whipped cream and serve.

Note:               For best results, use whole milk or half and half to make the batter.

Ideas for Future Efforts

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