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Apple Cinnamon Crepes




Source of Recipe


DFP


Serves: 6 to 8 (generously) / Preparation time: 45 minutes Total time: 1 hour 45 minutes Don't let the long list of ingredients discourage you. All the ingredients can be prepared a day ahead and combined the day you serve. These make generous portions, enough to share.

CREPES

1 1/2 cups all-purpose flour

Pinch of salt

3 large eggs

1/2 cup sugar

1 1/2 to 2 cups milk

1 teaspoon vanilla extract

4 tablespoons clarified butter

CREAM FILLING

1 package (8 ounces) cream cheese, softened

1 cup confectioners' sugar

SAUCE TOPPING

1 1/2 cups light brown sugar

1/2 teaspoon flour

1 cup water

1 tablespoon butter

1 teaspoon maple flavoring

APPLE FILLING

4 Golden Delicious apples, peeled, cored, shredded

2 teaspoons cinnamon

1 tablespoon sugar

GARNISH

Whipped cream

Maraschino cherries

Confectioners' sugar

Whisk together the flour and salt in a medium bowl.

In a separate large bowl, whisk together the eggs and sugar.

Whisk in 1 1/2 cups of the milk, the vanilla and the flour until combined. If the mixture is too thick, add the remaining milk. Cover and refrigerate batter for 30 minutes.

Heat a crepe pan or an 8-inch skillet over medium heat for about 1 minute. Cover the surface of the pan with 1 tablespoon of clarified butter and heat until it sizzles.

Ladle about 1/2 cup of the batter into the middle of the pan and immediately start swirling the pan to move the batter over the surface. Cook for 45 seconds or until the crepe is lightly golden brown.

Flip the crepe over and cook the other side for 20 seconds.

Remove the crepe to a plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Place wax paper between the crepe layers. The crepes can be refrigerated for up to 3 days. Makes 6 to 8 crepes depending on how thick you like them.

To make the cream filling, in a medium bowl, beat the cream cheese until it's smooth. Add the confectioners' sugar and beat until it's incorporated. Set the cheese aside.

For the sauce topping, in a saucepan, combine the brown sugar, flour and water. Cook over medium heat until the mix becomes slightly thick. Remove it from the heat and whisk in the butter and maple flavoring. Set the sauce aside.

To make the apple filling, place the shredded apples, cinnamon and sugar in a covered microwave dish. Heat on high for 1 minute. Remove and stir.

Microwave on high for another 1 minute, then remove and stir them. Continue until the apples are heated through.

To serve: Place a warm crepe on a serving plate. Place 2 heaping spoonfuls of the cream filling in the center of the crepe. Spread it the length of the crepe.

Add about 1/2 cup of the heated apple filling. Fold both sides of crepe toward the center of filling. Top with 2 spoonfuls of the heated sauce. Top with whipped cream and a maraschino cherry. Sprinkle with confectioners' sugar.

From Frances Gurk, Garden City. Tested by Susan Selasky for the Free Press Test Kitchen. Analysis based on generous servings. 730 calories (31% from fat), 25 grams fat (15 grams sat. fat), 117 grams carbohydrates, 12 grams protein, 300 mg sodium, 174 mg cholesterol, 191 mg calcium, 3 grams fiber.

Copyright © 2006 Detroit Free Press Inc.