Tuesday, February 2, 2010
I happened to watch an episode of Everyday Cooking (PBS) this weekend where they made some Banana Crepes. The chef made it look so simple that in my cranky mood I decided, "I can do that!" Except I didn't have bananas on board so off to the computer I went in search for a recipe that would use some fruit I did have, apples. I imagines apples with a caramel sauce. I am not really a sweets person. Matter of fact, I'm not really a sweet person, period. That was joke...to go with my crankiness. Anyways...If he could do it, then I could. Doesn't matter that he was classically trained and on TV. I can do this. So I gathered my ingredients and got started. The crepe batter is easy enough to make. The apples, no biggie. The caramel, I started with complete confidence. I was gonna do this. I would own this caramel. And up until I added the cream, I did. Once I added the cream, it was touch and go, but it came together and was great.
Now I don't own a crepe pan. But I do own a huge saute pan. I gathered The Tortured Teenager (who I really wasn't talking to but we put aside our differences for the purpose of dessert) and she became my co-pilot. Brush in one hand, measuring cup in the other we were a team! She would butter up the pan (which we discovered, more butter, more better) and then I would say "hit me" and she would pour some batter in the pan (1/4 cup which is not what the recipe calls for) as I swirled to get it even. Have you ever watched that show on Food Network, "Worst Cooks?" Well they have an episode where they have to make crepes and one of the girls (dark hair with glasses) swirls it like the goal is to not have the batter touch itself. (giggle) It really takes a little skill the first time. After that you become a pro! Mind you, a little "oooh" and "aaah" as you swirl seems to help too. Flipping was not as easy as they show on TV. Maybe I haven't developed enough callouses on the tips of my fingers but I couldn't just pick it up like they did on TV. It's hot for God sake! I ended up using a pancake spatula. But with each crepe, there was laughter and high fives. Maybe I need to make crepes more often. We made up all the crepes in advance and then reheated in the micro for 15 seconds which was perfect.
I was thrilled the The Little Ballplayer liked them. Remember he doesn't like anything that doesn't list crap as the main ingredient! He ate four! The Tortured Teenager really doesn't care for caramel so she was eating them with cinnamon sugar.
Caramel Apple Crepes
From: Midwest Living
These tender, thin pancakes are easy to mix and cook. Serve them with sweet or savory fillings and toppings. Our apple filling makes these perfect for dessert.
Servings: 7 servings
Total: 55 mins
Rated : Not yet rated
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12 Basic Dessert Crepes
1 cup packed brown sugar
1/4 cup honey
1 cup whipping cream
1 tablespoon butter
1 cup thinly sliced, peeled apple
1/2 cup pecan pieces, toasted
Vanilla ice cream (optional)
1. For crepes, prepare the Basic Dessert Crepes. Fold each crepe in half, browned side out. Fold in half again, forming a triangle. Place crepes on a serving platter.
2. For sauce: In a heavy small saucepan, cook and stir brown sugar and honey over medium-high heat till bubbly. Reduce heat to medium. Boil mixture, uncovered, for 6 minutes (adjust heat as necessary to maintain a steady boil). Remove from heat. Slowly and carefully stir in whipping cream (mixture will bubble up).
[Note from ME: this is where I panicked! I added the cream and it became a rock. But keep stirring and it will come together. It will look like it isn't thick enough but it will thicken as it cools]
3. Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Top crepes with apples. Spoon some of the sauce over crepes (cover and chill remaining sauce for another use). Top with pecans. If you like, serve with ice cream. Makes 7 servings.
Basic Dessert Crepes
In a small mixing bowl combine 3/4 cup all-purpose flour, 3/4 cup milk, 1/3 cup water, 2 eggs, 2 tablespoons sugar, 1 tablespoon butter, melted, or 1 tablespoon cooking oil, and 1/8 teaspoon salt. Beat with a rotary beater until combined and smooth. Heat a lightly greased 6-inch nonstick skillet over medium-high heat. Remove from heat. Spoon 2 tablespoons of the batter into skillet; lift and tilt skillet to spread batter evenly. Return to heat; brown on one side only for 30 to 45 seconds. Invert skillet over paper towels; remove crepe from skillet. Lay crepes out flat to cool. Repeat with remaining batter, greasing skillet as necessary with additional shortening or cooking oil. Makes 12 to 14 crepes.
at 9:46 AM