- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 14 Times
Better than warm apple pie, these caramelized apple crêpes are scented with apple brandy.
- 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
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 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.