Recipe: Caramelized Apple and Calvados CrÍpes
Recipe courtesy of CrÍpes: 50 Sweet and Savory Recipes for the Home Cook
by Lou Seibert Pappas
Published by Chronicle Books
Caramelized Apple and Calvados CrÍpes
Better than warm apple pie, these caramelized apple crÍpes are scented with apple brandy. Whipped cream or ice cream is a lovely topping.
- Eight 6- or 7-inch dessert crÍpes, flavored with Calvados
- 3 Granny Smith or Golden Delicious apples
- 2 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 1 tablespoon Calvados or Cognac (optional)
- 1/2 teaspoon ground cinnamon (optional)
- 3 tablespoons hazelnuts, toasted, skinned and chopped
- Powdered sugar for dusting
- Whipped cream or cinnamon or vanilla ice cream for garnish
Makes 8 crÍpes; serve 4
- Prepare the crÍpes. Cover them with aluminum foil and keep them warm in a 200-degree F oven, or cover and reheat them in a baking pan in a preheated 325-degree F oven for 5 to 10 minutes, or until heated through.
- Peel, core, and slice the apples. In a large skillet, melt the butter over medium heat until it starts to sizzle. Add the apples, sprinkle with the sugar, and cook until the sugar turns amber, about 3 minutes. Gently sautť the apples and sugar until tender, about 4 to 5 minutes. Gently mix in the optional Calvados or Cognac and cinnamon, if you like; add the nuts. Set aside.
- Arrange a few slices of caramelized apples on a quarter of each crÍpe. Fold each crÍpe in half twice so it is triangular in shape. Sprinkle with powdered sugar. Top with a dollop of whipped cream or ice cream and serve at once.
Candied Ginger and Caramelized Pear CrÍpes: In place of the apples, use 3 Anjou, Bosc, or Bartlett pears. Replace the Calvados or Cognac, cinnamon, and nuts with 1 tablespoon pear brandy and 3 tablespoons chopped candied ginger.