Buttermilk Crepes with Slow-Baked Apples

September 20, 2016
0 Ratings
Photo by b
  • Serves 4
Author Notes

This is the fall breakfast I crave when it's late August and I haven't turned on my oven in months. The filling is less sweet than apple pie, but equally autumnal, especially when paired with a drizzle of maple syrup and a strong cup of hot coffee. —b

What You'll Need
  • Slow-Baked Apples (Slightly Modified from Dorie Greenspan recipe)
  • 1 pound apples (I used Honeycrisp)
  • 3 tablespoons butter (melted)
  • 3 tablespoons sugar
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1 pinch cardamom
  • 1 tablespoon orange zest
  • Buttermilk Crepes
  • 1 cup Flour
  • 3/4 cup Buttermilk
  • 1/2 cup water
  • 2 eggs
  • 3 tablespoons butter (melted)
  1. Slow-Baked Apples (Slightly Modified from Dorie Greenspan recipe)
  2. Preheat the oven to 300°F. Grease 4 small, oven-safe ramekins or custard cups with butter. Line a baking sheet with parchment paper.
  3. Peel and cut apples into 1/8 inch thick slices. Combine the sugar, spices and orange zest. Melt the butter.
  4. Cover the bottom of each ramekin with 4-5 apple slices. Brush this first layer of apples with butter, and sprinkle with the sugar-orange-spice mixture. Repeat layering the apple slices, brushing with butter and sprinkling with sugar-spice mixture until all of the apple slices are gone. There should be approximately 6 layers of apples in each ramekin.
  5. Place the ramekins on the lined baking sheet and cover with aluminum foil. Use a fork to poke a set of holes in the foil and bake for 2 hours.
  6. Once baking is complete, let cool for 10 minutes, while the crepes are being prepared. If making ahead of time, cover cooled ramekins with aluminum foil and refrigerate. To rewarm, bake in the oven, uncovered at 300°F for 10-15 minutes.
  1. Buttermilk Crepes
  2. Place all of the ingredients in a blender and pulse for 10 seconds. The mixture should be smooth. If you do not have a blender, vigorous whisking will do the trick, but will take a bit longer.
  3. Cover and refrigerate the crepe batter for at least an hour and up to overnight.
  4. Melt a tsp of butter in a small saucepan. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds on the other side and place on a baking sheet or cutting board to cool. Continue until all the batter is gone. You should have 12-15 crepes, depending on the size of your pan.
  5. Place 3 crepes on each plate, fill with baked apples and fold gently. Serve with yogurt or mascarpone, and a drizzle of maple syrup.

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