20.10.10

Apple Crepes with Calvados Butter

 
It is apple season and I just bought a half case of MacIntosh apples from British Columbia.  That is what I used for this recipe.  I think that Macs from BC are the best apples in the world.

Apple Crepes with Calvados Butter Sauce

 
Crepes:
  • 1 cup whole milk
  • 1 cup unbleached all purpose flour
  • 3 large eggs
  • 1/3 cup water
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • 1 tablespoon Calvados or other apple brandy
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse kosher salt

Calvados butter sauce:
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon coarse kosher salt
  • 3 tablespoons Calvados or other apple brandy

Apples
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 medium-size Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes
  • 3 tablespoons sugar
  • 1/4 teaspoon coarse kosher salt
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons Calvados or other apple brandy
For crepes:
Combine all ingredients in blender and blend until smooth. DO AHEAD Crepe batter can be made 1 day ahead. Cover and refrigerate. Reblend before using.
Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons batter to skillet; tilt and rotate skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared paper-towel-lined plate. Repeat with remaining batter, placing paper towel or parchment paper between crepes, making at least 18 crepes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
For calvados butter sauce:
Using electric mixer, beat butter in medium bowl until well blended. Add sugar and coarse salt; beat until fluffy. Gradually beat in Calvados just until incorporated. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
For apples:
Melt butter in heavy large skillet over medium heat. Add apples; sprinkle with sugar, coarse salt, and cinnamon. Sauté until apples are tender, about 3 minutes. Add Calvados and cook until most of liquid evaporates, about 2 minutes. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil and seal at edges; warm in oven until crepes are heated through, about 20 minutes for cold crepes and 15 minutes for room-temperature crepes.
Stir Calvados butter sauce in small saucepan over medium-low heat until melted and heated through. Rewarm apple mixture over medium heat, stirring occasionally, about 3 minutes. Place 1 crepe on plate, browned side down. Spoon 2 teaspoons Calvados sauce over crepe, then fold crepe into quarters. Repeat with remaining crepes and Calvados butter sauce, placing 3 crepes on each plate. Spoon apples over crepes on each. Spoon any remaining sauce over crepes and serve.

This is also for Fresh Friday with La Bella Vita!

8 comments:

  1. Oh Sarah, McIntosh apples are the BEST! This recipe looks amazing. I'm sure it tastes delightful as well!

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  2. You bought a half case of apples! Girl, you sound like me. I am so proud. The dessert looks wonderful, too. But I'm still tickled by someone else buying part of a case of anything.

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  3. Wow those look delicious! I am on an apple kick lately after visiting a friend's apple orchard in PA! Had the best Fuji, Red Delicious and Granny Smith apples I've ever tasted. Look forward to making these Crepes - thanks!

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  4. I'll have to try it not that we have mucho Calvados. Looks yummy!

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  5. These are such a special seasonal treat. Better to spoil ourselves with breakfast or dessert.

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  6. I think I'm going to have to learn how to make crepes just so I can try this recipe. Wish me luck!

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  7. this apple crepes looks delish ! thanks for sharing the recipe :)

    Cheers,
    Elin

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