Crepe Week
Posted
Thu, 03/16/06
Earlier this week my husband went on a cooking spree. He took a recipe from Woman's Day Magazine (Lemony Apple Crepes) and converted it into something of his own.
The result was surprisingly good and non-sweet. He filled the crepes with Potatoes O'Brien and ham, although they were mighty fine all by themselves as well.
I've crossed through what my husband eliminated in the original recipe:
Lemony
AppleCrepes (or Hubby's Result Thereof)
Lemon Crepe Batter:
1 C all-purpose flour
6 TBS sugar(hubby used 3 TBS instead)
8 medium Granny Smith apples, peeled, halved, cored & thinly sliced
3 C apple cider
1/2 C packed brown sugar
1-1/2 TBS finely grated & peeled fresh ginger
Garnish: softly beaten unsweetened whipped cream
Batter: Process ingredients in a blender to combine. Lightly coat a 6-to-7-inch nonstick skillet (measure pan across bottom) with nonstick spray. Heat over slightly less than medium heat. Add two TBS batter, tilt pan and gently swirl to cover bottom. Cook 1-1/2 to two minutes until underside of crepe is lightly browned. With a heat-proof rubber spatula, loosen edges and flip crepe over. Cook twenty seconds. Invert crepe on a wire rack, stacking crepes as they cool. Serve with favorite syrup or sauce. Recipe makes about twenty-four crepes. You may lose the first few; a slight heat adjustment is all that's needed.
Melt butter in a Dutch oven over medium-high heat. Add apples; sauté five minutes or until starting to soften. Stir in cider and brown sugar. Reduce heat; gently boil twelve minutes, stirring often, until liquid is slightly syrupy and apples are soft. Remove apples with a slotted spoon to a bowl; stir in ginger. Boil syrup five minutes to thicken. Let cool, add to apples and stir to coat.
To assemble: Place a crepe on work surface. For each crêpe, mound 1/4 cup apples on 1/4 of a crepe. Fold unfilled half over apples, then unfilled side over filled side, forming a triangle. Transfer triangles to a shallow baking dish, slightly overlapping. To serve: Heat oven to 350-degrees F. Bake uncovered twelve minutes until hot. Spoon on any remaining syrup. Serve with the cream.
We had plenty leftover, so the next day we reheated the crepes and ate them drizzled with a medium white sauce I prepared using cornstarch, milk, butter and black pepper.
Medium White Sauce
In a small saucepan, stir the cornstarch and milk together until smooth. Add the butter, salt and black pepper. Stirring occasionally, bring mixture to boil over medium heat; boil for one minute. Use for creamed vegetables, poultry, seafood or casseroles.
Or as in our case, use the white sauce over crepes.
Tags: Breakfast;
Dips, Dressings & Sauces
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