Caramelized Apple & Calvados Crêpes
Better than warm apple pie, these caramelized apple crêpes are scented with apple brandy.
Makes8 crêpes; serves 4
Cooking Methodsauteeing
CostModerate
Total Timeunder 2 hours
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursedessert
Dietary Considerationpeanut free, soy free, vegetarian
Five Ingredients or LessYes
Mealdinner, lunch
Moodblue
Taste and Texturecreamy, fruity, sweet
Type of Dishdessert, fruit
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
Instructions
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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.
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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.
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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
