CREPES FILLED WITH COUNTRY FRIED APPLES WITH CREME ANGLAISE~Makes 6 Servings

Crepes
Makes 6 servings

1/2

1/8

3

1/2

1/2

1

1/4

3.5

1

1/2

1

 

tablespoon

teaspoon

 

cup

cup

cup

cup

cups

tablespoon

tablespoon

cup               

 

granulated sugar

salt

eggs

milk

water

flour

clarified butter

Country Fried Apples

superfine sugar

ground cinnamon

Creme Anglaise

 

 

 

 

 

 

 

 

(see recipe)

 

 

(see recipe)

 

Combine flour, sugar and salt in a bowl. In a separate bowl, mix eggs and milk together. Stir liquid ingredients into dry ingredients until well mixed. The batter will be thin. Heat a 6-inch skillet or crepe pan over medium heat until hot. Remove from heat, brush lightly with butter, then add 3 tablespoons of batter to pan, swirling pan to coat the bottom with a thin layer of batter. Return pan to heat and cook 1 minute or until crepe is lightly browned. Turn and cook 30 seconds on the other side. Remove crepe to plate and keep warm. Repeat with remaining batter, placing wax or parchment paper between each crepe to prevent sticking.

 With attractive side facing down, place 1 tablespoon Country Fried Apples on one end of each crepe. Roll up and place in a buttered baking dish. Combine superfine sugar and cinnamon and sprinkle over finished crepes. Bake 5 to 10 minutes in preheated 375 degree oven to heat through.  Spoon Creme Anglaise on individual serving plates and top with 2 crepes.  Chef’s Tip: Cover tightly and freeze any remaining crepes.

Country Fried Apples
Makes 6 servings

 1        stick                    butter       

6        each                     rome apples peeled (cored and cut into 1/2 inch slices)

1        cup                      sugar        

1        dash                    ground cinnamon     

1/2    teaspoon            fresh lemon juice      

4        tablespoons       water        

 Heat butter in a large sauté pan or skillet. Add apples and cook 3-4 minutes or until just tender.  Sprinkle with sugar and cinnamon; toss and cook for 1 minute. Add water and lemon juice, stir, cover and reduce to low heat. Cook 2 minutes to form a glaze.

Creme Anglaise
Makes 1 1/2 cups

 1         cups                          milk              scalded

2                                            egg yolks  

4         tablespoons        sugar          

1         teaspoon               flour

2         teaspoon               vanilla       

2         tablespoons        Grand Marnier

 Heat milk to a boiling point while you ribbon the yolks with the sugar; beat with a whisk until canary yellow.  Add the flour and beat again.  While whisking, pour the boiling milk over the yolk-sugar mixture, and then return to the pan.  Stirring, preferably with a wooden spoon that has a flat edge to scrape the bottom of the pan, bring just to the boil.  Immediately remove from the heat, whisking to cool.  Pour through a fine sieve for the best texture. 

All recipes developed by
Chef Joe Randall
All rights reserved.
Copyright © 8/1/2017

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