← Back to Search Results
sauteeing
Caramelized Apple & Calvados Crêpes

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Better than warm apple pie, these caramelized apple crêpes are scented with apple brandy.

Yield: Makes 8 crêpes; serves 4

Ingredients

  • Eight 6- or 7-inch dessert crepes, flavored with Calvados
  • 3 Granny Smith or Golden Delicious apples
  • 2 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • 1 tablespoon Calvados or Cognac (optional)
  • ½ teaspoon ground cinnamon (optional)
  • 3 tablespoons hazelnuts, toasted, skinned, and chopped
  • Powdered sugar for dusting
  • Whipped cream or vanilla ice cream for garnish

Directions

Prepare the crêpes. Cover them with aluminum foil and keep warm in a 200°F oven, or cover and reheat them in a baking pan in a preheated 325°F oven for 5 to 10 minutes, or until heated through.

Peel, core, and slice the apples. In a large skillet, melt the butter over medium heat until it starts to sizzle. Add the apples, sprinkle with the sugar, and cook until the sugar turns amber, about 3 minutes. Gently sauté the apples and sugar until tender, another 4 to 5 minutes. Gently mix in the optional Calvados or Cognac and cinnamon, if you like; add the nuts. Set aside.

Arrange a few slices of caramelized apples on one-quarter of each crêpe. Fold each crêpe in half twice so it is triangular in shape. Sprinkle with powdered sugar. Top with a dollop of whipped cream or ice cream and serve at once.


© 1998 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include dessert crepes, powdered sugar for dusting, whipped cream or vanilla ice cream for garnish. For nutritional information on dessert crepes, please follow the link above.

211kcal (11%)
20mg (2%)
7mg (11%)
53mcg RAE (2%)
189mg
16mg
1g
27g
4g
33g
15mg (5%)
3mg (0%)
4g (20%)
9g (14%)
0mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
flavor Flavor
by Rocco DiSpirito
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-provence-cookbook The Provence Cookbook
by Patricia Wells
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
lucid-food Lucid Food
by Louisa Shafia
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
lidias-italy Lidia's Italy
by Lidia Bastianich
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?