Crepes with Caramelized Apples

Recipe By: Gesine Bullock-Prado

Our friend Gesine Bullock-Prado uses our Sugarmaker's Cut Pure Maple for these apple crepes inspired by her childhood Sunday breakfast. This recipe is from her book, My Vermont Table.

Runamok Maple - Recipe Crepes with Caramelized Apples

Servings

12 Crepes

Prep Time

1 Hour 10 Minutes

Cook Time

15 Minutes

Ingredients

For Crepes

Caramelized Apples

  • 4 tart apples, such as Honeycrisp or Gala
  • 4 tbsp unsalted butter
  • 1/4 cup light brown sugar
  • zest of 1 lemon
  • 1 tbsp freshly squeezed lemon juice
  • pinch of salt

Instructions

  1. For the Crepe batter: Combine the milk, eggs, butter, maple syrup, and salt in a large bowl. Whisk to blend.
  2. Seive the flour over the liquids and continue to whisk or use the immersion blender to incorporate.
  3. Refrigerate for 1 hour while you make the apples.
  4. Make the Apples: Peel and core the apples. Cut into 1/4 inch slices.
  5. Melt the butter in a saucepan over medium heat.
  6. Add the brown sugar, lemon zest and juice, and salt.
  7. Add the apple slices and saute until the apples are tender, 10-12 minutes.
  8. Once the apples are soft, transfer to a plate and continue to cook down the liquid until a bit thicker, about 2 minutes.
  9. To make the crepes: Heat a 10 inch non-stick or cast iron pan over medium heat for a few minutes. Spray with non-stick cooking spray.
  10. Pour about 1/4 cup of batter into the pan, tilting the pan to spread it very thinly. Cook until the top of the crepe is dry, then flip with a large silicone or rubber spatula to cook the other side, 10 - 20 seconds more. If you find flipping too cumbersome, place a lid over the pan to steam it until cooked through.
  11. Repeat with the remaining crepes. And keep them warm on a plate nearby.
  12. Serve with a scoop of apples and an extra drizzle of maple syrup.

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