Caramelized Apple & Calvados Crêpes
Published by Chronicle
Better than warm apple pie, these caramelized apple crêpes are scented with apple brandy.
Makes8 crêpes; serves 4
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Five Ingredients or LessYes
Taste and Texturecreamy, fruity, sweet
Type of Dishdessert, fruit
- 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