Tuesday, March 08, 2011
Apple Filled Crepes
Remember those crepes from the previous post? This is what I did with them. The whole thing was assembled hours before I needed it, then put into the oven after dinner for 30 minutes. This might just be the perfect make-ahead dessert.
For the apples:
4 large apples (I used a combination of Goldens and Braeburns)
Peel and slice your apples. Toss them with lemon juice. Add sugar and butter (go to your tastes here)keeping in mind you will use more when assembling it. Pop it into a pan and cook a few minutes until apples are just soft. Cool.
Grab a heat-proof pan (I used a cast iron skillet). Brush it generously with clarified butter. Place a crepe in. Butter the crepe and sprinkle with sugar. Top with apples. Repeat until you have used as many crepes as you like (5 or 6 ought to do it). Make sure you spread the apples to the edges so you don't get a mountain forming in the centre. The last layer should be apples with extra butter and sugar drizzled on top. At this point, you can cover and chill it until you are ready to bake it.
Preheat oven to 375 degrees F. Place pan in oven and bake 30 minutes. Turn on broiler and (watch it carefully) let it go until nicely browned. Serve warm or at room temperature.