Apple Normandy Crepes Food

CRêPES à LA NORMANDE

Steps:

• Whisk the all ingredients apart from the butter and apples with half the milk to combine, and then whisk in the rest of the milk to make a batter. Resist the temptation to use a blender as it will over-activate the gluten in the flour and stop the batter from running properly in the pan. Set aside for a while.
• Very lightly cook the apple slices in a pan with a little butter, just to soften them. Set aside.
• Heat the butter in a crêpe pan until foaming. Add a ladle of batter and spread out either by moving the pan or using a wooden spreader. Quickly add some apple slices in a nice pattern, and spread over a little more of the batter. Cook for few moments until browning, and then turn the pancake over in the pan to cook the other side. With crêpes Normande, this takes practice because the apples reduce the cohesively of the crêpe. If you can do a full flip, then this is a good skill to acquire. Don't worry if you mess it up - hide the error with a fold.
• Fold onto a plate once cooked and serve with ice cream or Chantilly cream.

CARAMEL APPLE CREPES

Steps:

• 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.

APPLE NORMANDY CREPES

Steps:

• 1. FOR CREPES: Melt butter in heavy skillet. Set aside
• 2. Combine dry ingredients in bowl.
• 3. Add eggs, milk, 2 tbsp. melted butter and beat till smooth.
• 4. Heat skillet to moderately hot. Pour in just enough batter to cover bottom, tilting skillet to spread it thinly and evenly. Cook crepe till light brown on bottom and firm to touch on top.
• 5. Loosen edges with spatula. Turn and brown second side. DO NOT RE-BUTTER OR GREASE THE SKILLET FOR EACH CREPE. Transfer cooked crepe to hot platter till ready to serve.
• 6. FOR APPLE FILLING: Mix all ingredients except confectioners' sugar and heat just to boiling.
• 7. Fill crepe,fold, sprinkle with sifted confectioners' sugar or top with vanilla ice cream and/or whipped cream, then sprinkle with cinnamon.