It’s Saturday. I just got home from work and I am already excited about dessert tonight! Thankfully dinner is made (see yesterdays post about Pasta Salad) so I can focus on the sweetest part of the day, apple filled crepes with homemade caramel sauce! You may recall, this was on the menu from the class with Chef Cushman last week. Why take a cooking class, if you never use the recipes at home, right? :-) The crêpe recipe was posted earlier this week so I won’t give it to you again. This is how we filled those delicious crepes that night. It’s how I am going to fill them tonight too!
First, make a stack of basic crepes. Trust me. Go make the crepes and come back for the rest of the recipe! It’s ok. I’ll wait.
Are you back? Did you have fun? Now let’s get filling!
6 large granny smith apples
4 TBLS butter
1/3 cup sugar
2 tsp. vanilla
1 tsp. cinnamon
pinch of salt
1. Peel, core and dice the apples.
2. Melt the butter in a large skillet and sauté apples for 3 minutes.
3. Add sugar and cover, reduce heat to med-low and cook about 3 minutes. Uncover, continue to cook until softened about 3 to 4 minutes, stirring occasionally.
4. Add vanilla, cinnamon and a pinch of salt and set aside to cool.
Now it’s time for caramel sauce! I’m so excited!!
1 1/2 cups sugar
1/2 cup water
3 TBLS butter
1 cup heavy whipping cream
1. In a medium saucepan, combine the sugar and water.
Cook stirring over high heat until the sugar dissolves.
Boil without stirring, occasionally brushing the sides down with a wet pastry brush until it begins to turn caramel colored, about 20 minutes.
Remove from the heat, slowly add the cream.
Stir in the butter.
Return to the heat and allow the caramel to heat through.
This caramel BY FAR exceeds anything I have ever tried! It’s thick, buttery and has such a velvet texture, it’s hard not to eat the whole pan with a spoon. I plan on using it on the crepes, then later this week over ice-cream, maybe stir a little into my coffee and who knows what else! I got distracted, sorry! Please keep reading. We have to put it all together!
Assembling the crepes:
Heat the oven to 350. Butter a large gratin dish.
Arrange crepes on a work surface. Place a spoonful of the apple mixture on one corner of the crêpe.
Fold each crêpe in half and then in half again to make a triangle. Arrange them in a dish overlapping slightly.
Drizzle half of the caramel sauce over the crepes.
Cover with foil and bake for 15 minutes. Serve with whipped cream, dust with powdered sugar or a scoop of ice-cream! DELICIOUS!!!! The remaining sauce can be refrigerated up to 7 days. Just reheat and you are good to go! Have a sweet weekend everyone!