Our friend Gesine Bullock-Prado uses our Cardamom Infused Maple for these apple crepes inspired by her childhood Sunday breakfast. This recipe is from her book, My Vermont Table.
Crepes with Caramelized Apples
Crepes with Caramelized Apples
Prep Time: 1 Hour 10 Minutes
Cook Time: 15 Minutes
Servings: 12 Crepes
Ingredients
For Crepes
1 1/4 cup whole milk
2 large eggs
1 tbsp butter, melted
1 tbsp Runamok Cardamom Infused Maple or Sugarmaker’s Cut Pure Maple, plus more for serving.
1/4 tsp salt
1 1/4 cup all-purpose flour
non-stick cooking spray
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.
