Tuesday, June 15, 2010

Caramel Apple Crepes

Yes, you heard it right! Caramel. Apple. Crepes. Three of my favorite words ;) I had the most delicious french toast stuffed with banana and strawberry cream then topped with an amazing pecan caramel sauce. The chef isn't much of a measurement guy and doesn't typically give out recipes, so I was on my own. Because I was so inspired by the sauce, I decided to give it a go myself. I paired it with my apple crepes, and it was sooooooo tasty! We even cheated and ate it as a meal! The apple filling tastes like warm apple pie, and the yummy caramel pecan sauce is so decadent and warm on top. Good stuff!

Serves 2 greedy adults with two crepes leftover ;)

Note: For my crepe recipe, please search the sidebar. Let me know if you have trouble, and I can repost.

Filling Ingredients:

2 jonagold apples, peeled and sliced

2 tbsp. brown sugar

1/3 cup heavy cream

1/4 tsp. cinnamon

1/4 tsp. nutmeg

a good pinch of kosher salt

2 tbsp. butter

Filling Assembly:

Melt butter, then saute apples on medium high heat for 3-5 minutes until they begin to brown. Add cinnamon, nutmeg and salt, then stir. Add cream then brown sugar. Coat apples in the cream mixture. Reduce heat to low and cook for about 6-8 minutes until sauce reduces and apples are soft.

Sauce Ingredients:

1 cup packed light brown sugar

1/2 tsp. kosher salt

1 cup heavy cream

1 egg yolk

1/4 tsp. vanilla

1/3 cup chopped pecans

4 tbsp. butter

Sauce Assembly:
Melt butter, then add cream and whisk in the brown sugar over medium-high heat. Whisk in vanilla and salt, then remove about 1/4 cup to cool. After a minute or two, quickly whisk the egg yolk into the set aside mixture, then slowly pour it into the pan, whisking to combine (You need to follow this step so you don't scramble your yolk!). Bring to a rolling boil and cook about 5 minutes until slightly thickened. Turn off the heat and stir in the pecans. Serve warm. Reheat in the microwave, stirring before serving.

Crepe Assembly:

Spread approximately 3-5 apple slices on a crepe then roll. Drizzle with pecan caramel sauce and serve immediately.


Nina said...

OMG!!! That looks so good. I am definitely going to try this one!!!

Author said...

Glad to hear it! Let me know how it goes :)
By the way, there is usually enough leftover sauce to make a riddiculous sundae, so I definitely suggest getting some vanilla ice cream before you try this!

Mary said...

These really look incredible. I am new to your blog and have spent some time playing catch-up with your earlier posts. I really like your recipes and the tone of your blog. I'll be back to visit more often. I hope you are having a wonderful day. Blessings...Mary

Author said...

Thanks, Mary! Glad you like the blog~ I'm so glad you found it! Have a great day too :)