Caramel Apple Crepes

Recipe by Galley Wench
READY IN: 50mins




  • Place 1/4 cup raisins in small bowl and add 2 tablespoons of rum or brandy. Set aside.
  • Crepes:
  • Combine flour, milk, eggs, oil and salt; beat until smooth and lump free.
  • Heat a small skillet or crepe pan, spray with non-stick oil and remove from heat.
  • Spoon in 2 Tbsp batter; tilt skillet to spread evenly.
  • Return to heat; brown on one side.
  • Invert pan over paper towel to remove.
  • Repeat with remaining batter.
  • Apple Filling:
  • In a heavy small saucepan melt butter, add brown sugar; cook and stir over medium-high heat until sugar is dissolved and creamy. Remove from heat. Slowly and carefully stir in whipping cream (mixture will bubble up).
  • Set aside.
  • Toss apple slices with lemon juice, cinnamon and nutmeg.
  • Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Add raisins and 1/4 of the caramel sauce.
  • Top crepes (browned side down) with apple mixture and fold (browned side is now showing). Place 2-3 crepes on individual serving dishes; top with pecans and dust with powdered sugar.
  • Serve with ice cream with caramel sauce drizzled over top.