SPICED SOUFFLé CREPE WITH SAUTéED APPLES
Tart apples are particularly abundant this time of year. Portnoy used Granny Smith apples, but you can try this recipe with Empire, Macoun, Honeycrisp, Winesap or Pippin.
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. In a 12-inch iron skillet, melt 2 tablespoons of the butter with the thyme sprigs over medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, 10 to 15 minutes. Sprinkle with 2 tablespoons of the sugar and cook, gently stirring, until the sugar dissolves and the apples caramelize, about 1 to 2 minutes more. Remove the thyme and set the apples aside. Wipe the skillet clean.
- In a large bowl, whisk together the vanilla pod and seeds with the melted butter, egg yolks, 1/2 cup of the sugar, cinnamon, allspice, cake flour and a pinch of salt. Whisk in the milk until combined.
- Whisk the egg whites with a pinch of salt, gradually adding the remaining 1/4 cup sugar. Whip to soft peaks, and then fold into the batter.
- Melt the remaining 3 tablespoons butter in the clean skillet over medium-high heat, swirling the butter up the sides of the pan. When the butter is foamy, spread the sauteed apples in the pan, then pour in the batter. Transfer to the oven and bake uncovered until the center of crepe no longer wobbles when shaken, 20 to 25 minutes. Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 388 milligrams, Sugar 10 grams, TransFat 0 grams
SAUTEED APPLES
This is great for any meal, but is great for breakfast. The syrup from the apples is great on homemade waffles. You may add raisins to the sauce if you wish.
Provided by 356
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
- Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 24.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.6 g, Protein 0.4 g, SaturatedFat 3.7 g, Sodium 45 mg, Sugar 19.8 g
APPLE FILLED CREPES
Here is a recipe that can be served as desert or can be served as breakfast for a lazy Sunday morning. There is nothing like the aroma of apples cooked with a hint of cinnamon and a little nutmeg. Use Granny Smith apples for a tart filling or MacIntosh or Cortland for a not-so-tart treat. You can have it plain or you add cranberries (or use dried cranberries plumped up in warm water for 20 minutes). Dust with a little icing sugar and serve with a drizzle of real maple syrup for a tasty treat!
Provided by Kim A. Heaphy
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, beat the 2 tablespoons of melted butter, milk, flour, salt and eggs together until smooth. Set aside for at least 1/2 hour, preferrably 2 hours to allow flour to absorb milk and thicken up.
- Meanwhile, core, peel and slice apples. Place the second amount of butter into a pan along with the remaining ingredients. Saute un medium low heat until soft and slightly brown. Set aside and keep warm on minimum heat.
- Preheat a crepe pan or non-stick pan on medium heat. Brush butter on the bottom of the pan. Pour 1/4 cup of the batter into crepe pan and tip pan to coat bottom. Cook for about 2 minutes or until the top is set and the bottom is slightly brown. Gently flip crepe and let cook for another 30 seconds and slide out onto a wax paper. Continue until all batter is used.
- Place crepe on working surface, add a two or three tablespoons of apple filling. Roll 1/2 way and tuck in ends. Finish rolling and set aside.
- Serve warm and sprinkled with confectioner's sugar if desired or vanilla ice cream if serving for desert!
APPLE CREPES
Provided by Food Network
Number Of Ingredients 16
Steps:
- Crepes:
- 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.
- Plating:
- 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.
CREPES STUFFED WITH APPLES AND CHERRIES
Steps:
- In a bowl of a food processor set with the metal blade, place the flour, sugar and salt. Add the eggs and process with pulsing action. Add the butter, milk and water. Pulse to combine. Pour batter into container and refrigerate for 1 hour.
- Spray fry pan or crepe pan with non-stick spray. Heat pan. When hot, ladle in enough batter to thinly coat surface of the pan. Cook on 1 side and flip. Cook on other side. Remove from pan and let cool. Continue making the crepes, spraying pan prior to making each one.
- Place the cherries and apples in a large saute pan. Add the water, brandy, sugar and lemon juice. Simmer until apples are cooked but still firm to the touch, about 15 minutes. Strain the mixture.
- To Stuff Crepes: Preheat oven to 350 degrees F. Carefully place a large tablespoon of the filling mixture in the middle of each crepe. Bring up the sides of the crepe and tie with a chive like a little purse. Refrigerate, loosely covered, until ready to bake. When ready to serve heat in oven until warm and crisp.
APPLE AND HONEY FILLED CREPES
These are such a delicious dessert - to serve, spoon apple filling over half a crepe. Top with a scoop of vanilla ice cream and fold the crepe over. Sprinkle with a little icing sugar.
Provided by Chef mariajane
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE CREPES:.
- Place milk, egg, flour, melted butter, icing sugar in a blender and whirl for 1 minute. Refrigerate while making apple filling.
- FOR THE CREPE FILLING:.
- Melt 2 tablespoons of butter in a 12-inch nonstick frying pan or crepe pan over medium-high heat. Add the apples and sauté until lightly browned, about 5 minutes (If your pan is not large enough, do in batches). Transfer apples to a bowl and set aside.
- Add the cinnanonm nutmeg, honey, apple cider, and butter to pan. Cook until the sauce starts to thicken and is syrupy - this only takes a few mintues. Remove from heat and pour the sauce over the apples. Stir the sauce into the apples and keep warm while making the crepes.
- TO MAKE THE CREPES:.
- Heat a 10-inch non stick sauté pan or crepe pan over medium-high heat. Drop about a tablespoons butter into the pan and swirl generously around the sides and bottom. Pour approximately 1/3 cup of crepe batter into the pan and swirl around the batter until the pan is evenly coated with a thin layer of batter. Thin the batter with a little of the milk if it is too thick. Cook the crepe until it is dry in the center and golden brown at the edges. Flip over in the pan and cook until just lightly btrowned in the pan on the other side. Remove from pan and stack the crepes on a plate until all the batter is used up.
- To serve, spoon the apple filling onto half a crepe. Top with a scoop of vanilla ice cream, and fold crepe over. Sprinkle with a little icing sugar.
Nutrition Facts : Calories 559.1, Fat 22.1, SaturatedFat 13.1, Cholesterol 131.1, Sodium 96.5, Carbohydrate 87.8, Fiber 4.7, Sugar 65.6, Protein 7.9
APPLE TOPPING FOR PANCAKES, CREPES, OR ICE CREAM
This topping isn't just for pancakes-it can be used on ice cream or as a filling for crepes.
Provided by Claude Tenel
Categories Fruit Filling Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium heat. Add apples to the melted butter. Add sugar, cinnamon, and vanilla; saute until apples are soft, 3 to 5 minutes.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 13.2 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 1.6 mg, Sugar 10.3 g
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- Brush the pan with a small amount of butter (I'm only adding the butter before the first crepe). The pan should be well heated, I'm cooking my crepes over high heat. Holding the pan in the air (it shouldn't be on the burner), pour in the batter, tilting the pan simultaneously until the batter evenly coats the bottom of the pan. Place the pan on the burner and cook for about a minute.
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