Warm buttery caramelized apples, delicate wafer-thin eggy pancake topped off with powdered sugar--these apple crepes are a magnificent way to usher in a morning and show someone just how thankful you are for them!!
These are so thin, light and deliciously addictive, perfect for the morning after Thanksgiving when you're a little full and want something light, but still special. And they're not hard to make, although I don't think I would make these for a crowd 'cause you have to make one at a time. Still, if you have a little time, go for it--you won't regret it!. I also love this recipe 'cause it's made with ingredients most people generally have on hand--milk, butter, sugar, apples--you could sort of decide to make these last minute and not have to run to the store.
You start by mixing together eggs, milk, sugar and salt and letting them sit for half an hour. Meanwhile you peel and very thinly slice two apples into rings--
Next you melt a little butter in a non-stick pan, sprinkle in a couple of teaspoons of sugar and cook it for another minute or so to caramelize it. You add three apple slices in and fry them for a couple of minutes till they get nice and golden brown. Then you pour in the batter--
After it cooks a few minutes, you coax the edges away from the side and flip it to finish cooking on the other side and then you transfer it to a plate and dust it with powdered sugar--
...And breakfast is served! It makes your kitchen smell wonderful and the apples stay sort of firm but also have that wonderfully gooey stickiness of caramel--my son loved these and is strongly begging (I mean, hinting) for me to make them again! He says he'll be especially thankful if they turn up sometime over the Thanksgiving weekend!!
Caramelized Apple Crepes
Prep Time: 30 Minutes: Bake Time: 10 minutes
2 large eggs
1/2 cup whole milk
1/2 cup unbleached, all-purpose flour
1/4 teaspoon salt
9 teaspoons sugar (I may have used a bit more)
2 Granny Smith apples, peeled, cored and cut into very thin horizontal slices so that there is a hole in the center of each slice
Confectioners' sugar for dusting (optional)
1. Whisk together eggs and milk in a medium bowl. Add in salt, 1 teaspoon of the sugar and the flour and whisk to mix. Set aside to thicken for 30 minutes.
2. Using a 8 or 10 inch nonstick frying pan, melt about 1 teaspoon of the butter over medium heat. Sprinkle in about 2 teaspoons of the sugar and let it cook for a minute or so till is starts to get browned and caramelized. Add in 3 of the apple slices and cook them for about 2 minutes till the edges get golden brown.
3. Measure about 1/4 cup of batter into a measuring cup with a spout (it makes it easier) and pour over the apple slices. Lift the pan and jiggle it around a bit so the batter coats the bottom evenly. Let it cook for a couple of minutes till the underside gets lightly browned and then using a spatula or your fingers, gently detach the crepe from the sides and flip the crepe over. The apple might detach from the batter a bit-don't worry. Let it cook for another minute or so on the other side and then transfer it to a plate.
4. At this point you can either serve it immediately or keep it warm in a 200ºF oven while you make the other three crepes. If serving it right away, sift some powdered sugar over the crepe.
5. Repeat process again for 3 more crepes beginning with the melting of the butter and the sugar etc.
6. I didn't double the recipe but I'm sure it would double very well if you want to make more than 4 crepes.
Note: Recipe slightly adapted from Gale Gand's Brunch!