Aside from a couple of outings, I’ve been hiding out in my kitchen all weekend. It’s rained hard the last few days but Mother Nature seemed most furious last night. The wind blew hard and howled all night, drowning out the cries of my poor cat who had some business to take care of outside. When my husband finally heard him and walked to the door, he was met with whiny meows, chastised for making the wait so long…and wet. Why use the cat door when you have two doormen available at your beck and call, right?
Apart from this occasional princely behavior, my cat has sat contentedly by the window while another storm brewed in my kitchen–the baking kind. I made a new starter dough and baked a baguette, baked a tart, a cake and these crepes. The cake was a fail. I used a recipe with vague instructions, prompting me to let go and improvise completely. I decided that I would turn regular gingersnap bars into caramel-apple gingersnap bars. The “bars” ended up cake-like in texture, too doughy and bland but by then I was determined to put the apples and caramel together in something else.
They ended up on these crepes. I finally bought a crepe pan earlier this year but haven’t had the chance to use it until this weekend. This was a test run so I used a crepe recipe that I could easily halve and I wanted one that wouldn’t require the use of a food processor and an hour wait. Following user comments from other recipes I looked at, I borrowed the technique of mixing the batter with a fork by incorporating the eggs and liquid slowly to prevent lumps. I waited a half hour before cooking the crepes but I’m not sure I needed to do that. I was mildly apprehensive about getting the crepes paper thin but my first attempt wasn’t too bad. I was able to spread the batter pretty thinly without using wooden spreader that came with my pan but I think they could be even thinner next time. Or maybe I’ll experiment with other crepe recipes until I find one that I like best. Do you have a favorite you would care to share?
Whatever crepe recipe you use, this one or yours, the caramel-apple topping will be the star. I borrowed the brown butter apple idea from my recent steel cut oat recipe and, discovering an open jar of caramel sauce, I had to put the two together. Caramel Apples on crepes instead of on a stick? It works. The only thing I have a hard time deciding is whether I should call this breakfast or dessert. Either way, I think you’ll like it.
Caramel Apple Crepes
Ingredients
- ***For the Crepes*** Makes 6
- 1 cup all-purpose flour
- Pinch kosher salt
- 3/4 cup milk
- 2 eggs
- 1 ounce 1/4 stick unsalted butter, melted, plus more for pan
- ***For the Caramel Apples***
- 1 apple peeled, cored and cut in small dice
- 1 tablespoon butter
- 1 tablespoon brown sugar you can even omit this since the caramel would provide enough sweetness
- Caramel sauce homemade or store bought
- Powdered sugar for sprinkling
Instructions
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To prepare the batter: Add the flour and salt in a medium bowl, stir together and create a well in the center. Add the eggs, beat the eggs with a fork slowly incorporating the flour as you go. The mixture will be thick once the eggs have been incorporated; add the milk a little at a time, making sure the liquid is incorporated before adding more (this will prevent the lumps). Add the melted butter and stir well. Let rest for around a half hour.
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To cook the crepes: Heat up a crepe pan (or a skillet with rounded sides) over medium-high heat. Rub a little butter all over the surface. Once the butter has melted and is very hot, pour about 2-3 tablespoons of the batter onto the center of the pan, and, with a shaking motion, spread the batter around the pan as much as you can. Cook over medium heat or until the crepe is slightly golden on the bottom, about 2 minutes. Flip and cook for another minute or two. Transfer the cooked crepes in on a parchment-lined baking tray and keep warm in the oven as you cook the rest and prepare the apples.
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To prepare the apples: In a small pan, heat the butter over medium-high heat and cook until melted, brown and it smells nutty, about 2 minutes. Add the apples, cook for 2 minutes then add the sugar (if using) and cook for another 2 minutes until the apples are tender.
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To assemble: Arrange the crepes on a plate, folded any way you like, and top with half of the cooked apples. Drizzle with as much caramel sauce as you like and sprinkle with powdered sugar.
Recipe Notes
The crepe recipe is from King Arthur Flour's website, halved.
Jean – wasn’t the weather just WILD this morning? Hubby and I were facinated by just simply listening to it and watching it pound down. These crepes looks simply divine – wish I had these this morning for breakfast!!! DELISH!
These crepes look incredible, I love the caramel apple topping!
I adore stormy weather! It makes baking and cooking all the more cosy and sets the mood for later-on-happiness. Your crepes look so delicate, and thin, and just perfect! My dad had a great recipe for dessert crepes-we could enjoy them rolled up with simple lemon juice and sugar (perhaps where my lemon love began?). Unfortunately, he never wrote down the recipe, nor did he use any measuring cups (typical Frenchman). 😉 I’ve been trying to replicate it for years without any success. If I do figure out the magic formula, I’ll let you know!
I’ll hold you to that, Valerie. Your father’s crepes sound delish!
I had no idea cats went outside like dog. I hope your sunshine returns soon. But in the meantime what a treat to enjoy. Crepes are something I couldn’t live without and your recipe sounds amazing! Thanks for sharing:)
Hi, Nancy. I don’t know about other cats but ours saves us from having to deal with a litter box. He’s an indoor/outdoor cat and has always gone outside. I will have to make other arrangements for when he gets older. I have the backup box just in case. 🙂
Glad you like the crepes!
Those crepes are beautiful. I’ve been looking forward to this post since last night when you posted a photo of this deliciousness on FB!! I make crepes about once to two times a month…never ever have I thought to have them with caramel sauce and apples. Brilliant!!
When my mom saw that I let the batter sit, she told me to stuff it. 🙂 Now I just go straight to the pan. I also don’t use a crepe pan. 🙂
I think your mom’s right, Kate. I don’t think I need to let the batter wait either. I also saw another French recipe that made no mention of letting the batter wait at all.
And after trying crepes this time, I don’t think I needed a crepe pan either. Good thing it’s thin and easy to store. 🙂
Looks lovely — I have a caramel apple recipe in my “to do” list, although my go-to crepe recipe is this one: http://www.bbc.co.uk/food/recipes/basicpancakeswithsuga_66226 (gram/ml/ounce measurements though, as it is a UK based site). I don’t get as many servings out of it as it says (it says 12-14, I tend to get 6-7) but I make them so often I’ve got the recipe memorized.
(And I know all too well the fickleness of cats: mine never listens to reason but we do have a shed she can shelter in if she’s caught outside in bad weather.)
Melissa, thanks so much for sharing your favorite crepe recipe–I’ve bookmarked it for next time (and the measurements are no problem). 🙂
Thanks!
In my book, these crepes would pass just fine for breakfast or dessert, even lunch or dinner! Very yummy any time of the day!
What gorgeous crepes! Apple and caramel: a perfect combination.
Cheers,
Rosa
Those look lovely!! WOW, how delicious
This looks so delicious. I would love for you to come and share your gorgeous pictures with us at foodepix.com.
it looks amazing! Does it really help to have a crepes pan?
WOW…I love the caramel and apple combo…and this is an excellent way work them into dessert! SO yummy!!!!
They look thin enough to me – great job! And with caramel – heaven. You certainly did a lot of baking – it’s so therapeutic, even if there was one fail.
Those are beautiful thin crepes you have there! Absolutely gorgeous meal here that I will have to make for my kids. They will LUH-UV this!
I love crepes! I do not make them often enough. The caramel apple version just made me crave some!
sounds like a perfect weekend of baking, staying cozy in the cold weather.
these crepes look completely amazing – I want to make them and sneak in a bit of brie…
I’m ready for Winter to be over already! I do like keeping warm by the oven though. My husband loves crepes, I will have to make him some of these. And they say animals aren’t smart, lol. Hope all is well with you, can’t wait for our lunch.
-Gina-
Oh wow-I like this special crepe breakfast-very wholesome treat with the apple topping;-)
We missed most of the storm by going out of town this weekend but we can see the effects of it throughout the neighborhood and in our yard, must have been intense! The city has been cleaning out storm drains all day, I guess another one is coming through tonight- stay dry and I hope we both get some baking done to keep us warm and cozy;-)
What a lovely time you had while waiting for the storm to pass. I’ve had my fair share of trial and error cooking in the past few days and as much as I’d hate throwing things away, some were just beyond help. These crepes are just gorgeous, perfect with the caramel apple. I guess your experiments ended with success.
These looks perfect! I have yet to try to make crepes, but I need to. Caramel should definitely be involved when I do.
These looks fantastic! I love all things apple so I can’t wait to make these!
This looks incredibly delicious and the perfect fall/winter dessert. They look fabulous on the crepes but I’d bet they’d be just as good alone or on top of vanilla or cinnamon ice cream!
Perfect way to use those apples. Your crepes look fabulous too. Your cat sounds just like all cats with attitude :). I hate when I have so many things at one time fail but it makes us a better baker/cook to learn I just hate wasting ingredients.
I can’t decide if I would eat this for breakfast or dessert! Maybe both?? These look to die for, Jean!