Caramelized Apple Crepes

Apples that are caramelized and then flambeed with brandy and then topped with ice cream are in the centre of these Caramelized Apple Crepes

When I make my “Dessert Crepe” recipe, say for “Crepes Suzette” or “Banana Foster’s Crepes”, I often have crepes left over.

This recipe just needs a few crepes, so it is a nice complement to use with other crepe desserts, when you have some leftover fresh crepes.

The crystallized ginger and caramelized sugar makes this a very yummy dessert.

Serves

Ingredients


Melt the butter in a frying pan over medium heat. Add granulated sugar, and cook, stirring occasionally, until sugar turns amber in color, about 5 minutes. Remove from the heat if it starts to turn dark.

Peels quarter and cut the apples into chunks. Toss with the lemon juice, rind, cinnamon and crystallized ginger.

Add apples to the caramelized sugar and butter and cook, turning apples over, until soft and completely caramelized. coated and cooked through.

Pour the brandy into the frying pan with the apple mixture. Using a barbecue lighter or long match carefully light the brandy and gently turn the flaming apples with a spatula until the fire burns out..

Whip the cream with a teaspoon of vanilla and sugar to taste until stiff peaks form.

Put a fresh crepe in the middle of a dessert plate. Add a dollop of the warmed apple mixture. Add a dollop of whipped cream or ice cream. Fold the crepes sides over on each other. Gently turn the crepe over so that you have a flat top. Add a a little more of the apple mixture.


Measure flour, sugar, baking powder and salt into bowl. Mix the eggs, milk and vanilla together. Gradually whisk these ingredients into the bowl with the flour mixture. Add the melted (cooled) butter and whisk into the mixture. The mixture should be about the consistency of syrup. If it seems a little thick, add more milk until you get the correct consistency. Let the batter stand at least 10 minutes to allow the flour to thicken.

For each crepe, lightly spray a non stick medium sized frying pan with Pam or other cooking spray. Pour about ¼ cup of the batter into the skillet; immediately rotate pan until batter covers the bottom. Cook until light brown; flip with a spatula and brown on other side. If the crepe seems too thick, then add additional milk to the crepe batter.

When removing from the frying pan, stack so first baked side is down. Cool, keeping crepes covered to prevent them from drying out. After each three crepes place a layer of wax paper to separate them. If you are using them that day, leave on the counter with the top crepe covered with wax paper. To use another day, cover the crepes with plastic wrap or a zippered bag and store in the refrigerator.

See "Crepes Suzette" or "Bananas Foster Crepe" or "Crepes with Carmelized Apples" or simply spread applesauce, sweetened strawberries, red currant jelly or raspberry jam thinly on crepes and roll up.