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.
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!
YUMMY APPLE CINNAMON CREPES
My spin on the classic crepe. The apple filling gives them a nice flavor and my family loves them!
Provided by DancingCupcake11
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Whisk eggs and salt together in a bowl. Gradually stir flour into eggs, alternately with 2 cups milk until fully incorporated. Beat 1/4 cup vegetable oil and 1/2 teaspoon cinnamon into flour mixture. Refrigerate batter for at least 1 hour.
- Mix apples, sugar, 2 teaspoons cinnamon, and 2 tablespoons water in a pot.
- Whisk cornstarch and 1 tablespoon water in a small bowl; pour into apple mixture.
- Simmer apple mixture over medium heat, stirring often, until thickened, 8 to 10 minutes. Keep warm.
- Whisk 1 1/2 tablespoons milk into chilled batter.
- Heat about 1 teaspoon vegetable oil in a crepe or frying pan over medium heat. Pour about 1/3 cup batter into the heated oil; tip and rotate the crepe pan until the batter covers the entire area. Cook until the edges begin to curl away from the sides of the pan, about 30 seconds; flip the crepe and continue cooking until lightly golden on the other side, about 30 more seconds. Remove crepe from pan, add more oil, and repeat with remaining batter.
- Spoon the apple filling into each crepe; fold crepe over the filling and serve.
Nutrition Facts : Calories 361 calories, Carbohydrate 50.4 g, Cholesterol 74.9 mg, Fat 14.8 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 126.8 mg, Sugar 22.8 g
CRêPES SUZETTE
Want to make a show-stopping dessert at home and have your guests ooh-ing and aah-ing for days? Make crêpes Suzette! Honestly, if you flambé a shoe, your guests will be impressed, but this comes with a delicious and balanced dessert. The hot orange liqueur melts the orange butter, which blends on the plate with the liqueur to make an intoxicating sauce.
Provided by TheOtherJuliaGulia
Categories Sweet Crepes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
- Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
- To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
- Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
- To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 29.5 g, Cholesterol 109.5 mg, Fat 19.1 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 204 mg
CARAMELIZED APPLE CREPES
Categories Rum Dairy Fruit Breakfast Brunch Dessert New Year's Day Apple Spice Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 crêpes
Number Of Ingredients 15
Steps:
- Make apple mixture:
- Toss apple with sugar and cinnamon. Heat butter in a nonstick skillet over moderate heat until foam subsides, then cook apple, stirring occasionally, until tender, about 5 minutes. Cool.
- Make batter:
- Whisk together eggs, sugar, milk, rum, and oil, then whisk in flour and salt until batter is smooth.
- Make crêpes:
- Stir apple mixture into batter. Heat 1/2 tablespoon butter in a 7-inch nonstick skillet over moderately high heat until foam subsides. Ladle about 1/4 cup batter into skillet, tilting skillet to coat evenly, and quickly separate any overlapping apple slices. Cook, shaking skillet occasionally to prevent sticking and reducing heat as necessary to avoid overbrowning, until crêpe begins to set, about 1 minute.
- Sprinkle 1/2 tablespoon sugar over crêpe, then flip. Tuck 1/2 tablespoon butter under crpe and cook over moderately low heat, shaking skillet occasionally, until bottom is browned and caramelized, about 2 minutes. Invert onto a plate.
- Wipe skillet clean with a paper towel and make more crêpes in same manner.
RED - HOT APPLES
Make and share this Red - Hot Apples recipe from Food.com.
Provided by Miss Annie
Categories Apple
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel, core, and quarter apples.
- Combine with the remaining ingredients in a saucepan, and bring to a boil.
- Reduce heat and simmer for 15-20 minutes, until the liquid is thickened and the apples are tender.
- Cool the apples in the syrup for at least 30 minutes.
- Serve at room temperature or chilled.
CHICKEN & APPLE CREPES
A savory combination of chicken, apples, celery, onion, and gravy all wrapped in crescent rolls. One of my favorite fall meals! (From Mom)
Provided by JDame
Categories One Dish Meal
Time 50m
Yield 16 crepes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil or cook the chicken.
- GRAVY.
- Heat butter or margarine over low heat until melted.
- Blend in flour and salt.
- Cook over low heat, stirring constantly, until mixture is smooth and bubbly, then remove from heat.
- Stir in broth.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Mix chicken, apple, celery, onion, and 3/4 of the thickened broth.
- Place scant 1/2 cup chicken mixture on center of each crepe, then roll up.
- Place crepes seam sides down in ungreased oblong baking dish (13 x 9 x 2'').
- Pour remaining broth over crepes.
- Cook uncovered in 350°F oven until crepes are sightly browned, about 20 minutes.
Nutrition Facts : Calories 74.7, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 240.3, Carbohydrate 5.4, Fiber 0.6, Sugar 1.7, Protein 0.6
RED HOT APPLE CRêPES
Number Of Ingredients 10
Steps:
- In saucepan, bring sugar and water to boil. Add candies and stir until completely melted. Add apples. Cover and simmer for 5 -10 minutes or until tender. Let apples stand in syrup until deep pink, turning if necessary until uniform in color. Meanwhile, mix cream cheese, walnuts, and milk until blended. Spread on crêpes. With slotted spoon, remove apples from syrup and lay apples over cream cheese mixture and roll up. Stir blended cornstarch and water into remaining syrup. Cook and stir until thickened and translucent. Return any leftover apple slices to syrup and spoon over crêpes. Serve warm or cold. Editor's Extra: Use marvelous crêpes recipe from Crêpes Suzette, the previous recipe.
Nutrition Facts : Nutritional Facts Serves
More about "red hot apple crêpes food"
APPLE CREPES RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 1 hr 20 minsServings 6Calories 251 per serving
- Make crepe batter: In a blender, pulse flour, 1 Tbsp. sugar and salt. Add eggs and milk; blend until mixture is thick and no lumps remain. Pour into a bowl and let stand at room temperature for 30 minutes.
- Make filling: Melt butter in a skillet; add apples. Sauté, stirring occasionally, until apples begin to soften, about 3 minutes. Sprinkle with remaining 3 Tbsp. sugar and cinnamon and sauté until apples begin to brown, about 5 minutes longer. Pour in juice; cook 2 minutes longer, stirring. Remove from heat.
- Whisk batter. If necessary, thin with an additional tablespoon of milk (batter should have consistency of thin cream). Mist a 10-inch nonstick skillet with cooking spray and warm over medium heat. When pan is hot, ladle in 1/4 cup of batter. Quickly tilt skillet so batter coats surface in a thin layer. Cook until edges begin to brown, about 2 minutes. Lift edge of crepe and, using your fingers, carefully flip. Cook for 30 seconds; transfer to a plate. Cover with a clean kitchen towel. Repeat with remaining batter, misting skillet with cooking spray between crepes as necessary.
- Over low heat, rewarm apple mixture. Fold each crepe into quarters. Arrange 2 on each plate and top with a portion of apple mixture and a dollop of yogurt, if desired.
RED HOT CINNAMON APPLES RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
IRISH CREAM APPLE CRêPES - HAVOC IN THE KITCHEN
From havocinthekitchen.com
APPLE CRêPES WITH CINNAMON - MERRY GREEN
From merry-green.com
RED HOT CHILI CREPES - FACEBOOK
From facebook.com
BEST CARAMELIZED APPLE CRêPES WITH MAPLE SYRUP RECIPES …
From foodnetwork.ca
APPLE CINNAMON CRêPES | OFFICIAL COFFEE MATE®
From goodnes.com
APPLE FILLING FOR CRêPES RECIPE - CUISINART.COM
From cuisinart.com
26 GREAT RED HOT APPLES IDEAS | APPLE RECIPES, RED HOT, RED HOTS …
From pinterest.com
CINNAMON APPLE RINGS RED HOTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WARM APPLE AND HAZELNUT CRêPES - FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love