French Crêpes
I always thought crêpes were this fancy dish and hard to make, that is until I tried to make them and realized they were actually easier to make than a pancake! Every time I make these I am transported to the streets of Paris where the air is filled with their sweet aroma from the many street vendors that sell them. They are easy to customize with your favorite flavors and fillings and even make one of my favorite desserts like the aumônière aux pommes.
Yields about 8 Crêpes:
1 cup flour
2 cups milk
3 eggs
1 tsp sugar
1/4 tsp salt
2 tbsp melted butter
Combine all ingredients in a blender. Blend until smooth. In a large skillet drop about 3tbsp of batter and tilt pan until batter is evenly spread out. let cook for 1-2 minutes. You can lift and check the underside for a nice golden brown, flip using a spatula or if you're feeling brave your fingers. Lay out and stuff with your favorite fillings. You can try fresh fruit, Nutella, cookie butter, peanut butter, chocolate sauce, the possibilities are endless.
To make the aumônière aux pommes you can follow the additional steps to really jazz up your crêpes.
Salted Caramel:
2 cups sugar
2 tbsp butter
1/4 cup heavy cream
pinch of sea salt
Melt the sugar over medium heat in a small saucepan. Once melted add butter and cream and stir. Reduce until desired consistency, let cool and pour into squeeze bottle.
Creme Anglaise:
1/2 cup milk
1/2 cup heavy cream
1/2 vanilla pod
3 egg yolks
3 tbsp sugar
In a medium saucepan combine milk, heavy cream and vanilla and bring to a simmer over medium heat. In a mixing bowl combine and whisk sugar and egg yolks. Once milk and cream are hot slowly add to egg yolks to temper. Return mixture to heat and whisk constantly until thickened. Strain into separate mixing bowl and set in fridge or blast chiller to cool.
Filling:
3 granny smith apples
2 tbsp butter
1/3 cup sugar
pinch of salt
1 tsp ground cinnamon
1/2 vanilla pod
1 shot of Calvados (or whiskey)
Peel and core the apples. Dice the apples into small pieces. In a skillet over medium heat melt the butter then add apples and sauté for about 2-3 minutes. Add sugar, salt, cinnamon and vanilla. Stir for about 1-2 minutes. To apples carefully add the whiskey and flambé apples until alcohol cooks out. Remove from heat and set aside.
Assembly:
Place a spoonful of filling in the middle of a crêpe. Lift one side of crepe and pinch and fold, continue to alternate folds until a small purse-like sack is formed. Insert a toothpick through fold to hold in place. On a plate spoon a few spoonfuls of creme anglaise. Place aumônière over creme anglaise and drizzle with the salted caramel.