Author Notes: What can be better and more versatile then crepes? Savory or sweet, filled or just by themselves, topped with sour cream or crème fraîche, fresh fruit and berries, with Nutella, chocolate sauce or deferent cheeses for breakfast, brunch or any time, it is everybody’s favorite. Here is one of my recipes, which I share today, and I also added a technique for an interesting twist of using julienned crepes like pasta. I learned this technique while watching Martha Stewart and her guest chef Jody Williams on Martha’s show. - Kukla
For the crepes
- • 1 cup whole milk
- • 3/4 cup whey or Seltzer water
- • 1 cup all-purpose flour, sifted
- • 3 extra-large eggs at room temperature
- • 1 tablespoon sugar
- • A pinch of coarse salt
- • 1 tablespoon lemon, lime or orange zest
- • 1/4 cup unsalted butter, melted, plus more for skillet and baking dish
For the Caramelized Apples
- • 4 Granny Smith or any crisp, slightly tart apples, each sliced in 16 wedges
- • 1/2 cup dried cranberries, cherries or raisins
- • Juice of 1 orange
- • Juice of 1 lemon
- • 1/3 cup honey, Maple syrup or organic Raw Blue Agave Sweetener
- • 1 tablespoon vanilla sugar or 2 teaspoons pure vanilla extract
- • 2 handfuls chopped hazelnuts + 2 handfuls lightly salted peanuts
- • 2 cinnamon sticks
- • 1 sprig fresh basil or mint
- • 3 tablespoons Calvados or brandy
- • 2-3 tablespoons unsalted butter
- To make crepes: In a medium bowl, whisk together eggs, salt, sugar, zest and melted butter until well combined. Slowly whisk in flour, alternately with milk and in the end add whey or water. Transfer to a pitcher and let rest for two hours or refrigerate overnight.
- Place a 10-inch nonstick skillet with sloped sides over medium heat. Use a crumpled-up paper towel to spread melted butter evenly on skillet. Gently stir the batter before frying. Add just enough batter to thinly coat the bottom of the skillet, swirling to coat.
- Cook until edges begin to dry, about 1 minute. Using your fingers or an offset spatula, turn crepe and continue cooking about 15 seconds more; transfer to a plate and keep warm in oven, covered. Repeat process with melted butter and remaining batter, stacking each crepe on top of the last as you work.
- To make the Caramelized apples: In a large sauté pan combine orange and lemon juices, honey or what ever sweetener you are using, vanilla sugar (if using vanilla extract add in the end); add cinnamon sticks and basil or mint.
- Cook over medium-high heat until the mixture thickens and turns golden brown, 10 to 15 minutes; add apples, cranberries, nuts and Calvados or brandy. Cook, stirring, until apples are softened and coated in the caramel.
- Turn of the heat, discard cinnamon sticks and basil and immediately gently mix in butter. Serve Caramelized apples on the side or spread a tablespoonful on each crepe and fold in quarters.
- To warm and crisp-up the filled crepes: Preheat oven to 400 degrees. Butter a baking dish; place crepes on the baking dish, drizzle with some melted butter. Transfer baking dish to oven and bake until golden brown, 10 to 15 minutes. Serve.
- You also can stack 5 crepes and roll up into a cylinder; cut crosswise into 1/4-inch-thick or more narrow (linguini-like) strips. Add julienned crepes to skillet with about 1/2 a cup of the Caramelized apples mixture and toss to combine; cook until crepes are heated through and slightly crisp. Serve immediately.