Caramel Apple Crepes
photo by Stephanie Y.
- Ready In:
12 small crepes
- 1 cup flour
- 1 1⁄2 cups milk
- 2 eggs
- 1 teaspoon vegetable oil
- 1⁄4 teaspoon salt
- nonstick cooking spray
- 1 cup packed brown sugar
- 1⁄2 cup butter
- 3⁄4 cup whipping cream (unwhipped)
- 1 tablespoon butter
- 1 1⁄2 cups tart apples, peeled, cored and very thinly sliced
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄4 cup raisins
- 2 tablespoons apple brandy or 2 tablespoons rum
- 1⁄2 cup pecan pieces, toasted
- 1⁄4 cup powdered sugar
- vanilla ice cream
- Place 1/4 cup raisins in small bowl and add 2 tablespoons of rum or brandy. Set aside.
- 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.
- 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.
Questions & Replies
Got a question? Share it with the community!
These were so YUMMY but there is not enough apple filling and to much caramel sauce we found. I added a splash of Grand Marnier and brandy to the crepe batter and also to the raisins and another splash while the apples were cooking. I toasted the pecans but forgot to add them LOL Guess i will just have to make them again LOL Made for ZWT 5 for team Zaar Chow Hounds
Very good recipe. Since this is the normal recipe I use when I make my crepes, I just used some thawed left over frozen crepes I have made before. I also did not use heavy cream, used skim milk to try to ligthen it up and it worked out great. Also I may have missed it, but it does not state what to soak the rasins in.... but I hate rasins so I skipped that part anyways. The carmel sauce was devine tho, I plan on using it again to top ice cream with. Great recipe to impress people with.
RECIPE SUBMITTED BY
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"