Brandied apple crêpes

Recipe from: 6/23/1998 12:00:00 AM
Ingredients 15
Servings 12
Time

Ingredients

  • 125
    g
    cake flour
  • pinch salt
  • 1
    extra-large egg
  • 1
    egg yolk
  • 250
    ml
    milk
  • 15
    ml
    brandy (optional)
  • 30
    ml
    melted butter or sunflower oil
  • sunflower oil for frying
  • FILLING
  • 2
    large yellow apples, cored and sliced
  • 15
    ml
    lemon juice
  • 30
    ml
    butter
  • 15
    ml
    sugar
  • 30
    ml
    thinly pared orange peel, cut into slivers
  • 15
    ml
    brandy (optional)
 

Method

 
1. FILLING: Place apple slices and lemon juice in a bowl of water. Heat butter, sugar, orange peel and brandy (if using) in a frying pan. Remove apple from water and drain on paper towels. Fry slices in butter mixture, a few at a time, until softened, 5 to 7 minutes. Keep warm. 2. CRÊPES: Sift flour and salt into a mixing bowl. Make a well in centre, add egg and egg yolk beaten together, and gradually stir in milk, drawing in flour from sides as you do so. Stir in brandy if using. Beat mixture until smooth, using a whisk. Fold in melted butter or oil. Set aside for 1 hour. 3. Just cover base of crêpe pan with oil. Heat until starting to smoke. Remove from stove and cool slightly before pouring in batter for first crêpe. Add about 30 ml (2 tbsp) batter to pan, tilting pan quickly to spread batter evenly. Cook for 1 to 2 minutes, or until bubbling lightly and edges start to curl. Gently loosen crêpe all round with a spatula, shake pan to loosen crêpe, then flip it over with the spatula and brown the other side for about 5 seconds. 4. Remove crêpe carefully from pan and keep warm by layering on a plate over a saucepan of simmering water. To assemble, flip 1 edge of crêpe over to other edge (ie halved), place some apple filling on one half of folded crêpe and fold other half over filling. Serve with custard (see tips).
 

Read more on: fruit
 

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