Apple Crepes
Keys:
Yield: 1 servings
Ingredients:
----------------- CREPES ----------------
2 lrg Eggs
1/2 cup Water
1/2 cup Milk plus 2 tablespoons
1 cup All purpose flour
1/8 tsp Ground cinnamon
1 pch Salt
1 oz Unsalted butter
----------------- APPLE BALLS ----------------
3 x Apples, (Jonagold, Gala, Braeburn or Fuji)
1/2 cup Hard apple cider
1/2 cup Sugar
1/2 cup Water
--------------- TO SERVE THE CREPES ----------------
1 tsp Lemon juice
2 tsp Calvados
1 pch salt
1 oz Unsalted butter
6 tbl Creme fraiche
Method:
Put the eggs, water, and 1/2 cup milk in a large bowl. Whisk until
combined. Add the flour, cinnamon and salt and again whisk until
combined. Whisk in the melted butter.
Refrigerate the batter for at least 1/2 hour.
Heat a 6-inch non-stick pan over medium heat. Pour 2 tablespoons crepe
batter into the pan and quickly rotate the pan so the batter forms a
thin layer over the bottom of the pan. (Return excess batter to the
remaining batter.) Cook the crepe for 1 to 2 minutes until it is golden
brown. Loosen the edge of the crepe with a knife and using your fingers,
invert the crepe and cook the other side for about 10 seconds.
Continue cooking crepes until you have at least 12.
Make sure the crepes are cool and then cover them with plastic wrap.
Refrigerate until you are ready to serve them.
APPLE BALLS:
Peel the apples. Using a melon baller, scoop out the apple balls making
sure you do not scoop into the core. Make 42 balls total.
Combine the cider, sugar, and water in a medium sized saucepan. Bring
the mixture to a boil and boil for about 30 seconds until the sugar
dissolves.
Reduce the cider mixture to a gentle boil. Place the apple balls in the
cider syrup and cover them with parchment paper or a cloth towel.
Poach the apple balls for about 5 minutes until the are soft. Be careful
not to over-poach them as you want them to retain their shape. Poaching
timing will depend on the variety of apple being used.
Remove the apples from the cider syrup, reserving the syrup. The apples
can be poached ahead of time.
TO SERVE THE CREPES:
Place the cider syrup in a large saute pan over medium heat. Place the
crepes 1 at a time in the liquid, folding them into quarters once they
have been coated with the syrup. Heat the crepes until they are warmed
through.
Place 2 crepes on each plate. Increase the heat to high and add the
lemon juice, Calvados, salt and butter. Cook until the sauce thickens
slightly. While the sauce is cooking place a pile of apple balls on top
of the crepes in the middle of each plate. Pour the sauce over the
crepes. Top with a tablespoon of creme fraiche. Serve immediately.--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
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