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!