Recipe: Caramelized Apple and Calvados Crępes

Recipe courtesy of Crępes: 50 Sweet and Savory Recipes for the Home Cook
by Lou Seibert Pappas

Published by Chronicle Books

Caramelized Apple and Calvados Crępes

Better than warm apple pie, these caramelized apple crępes are scented with apple brandy. Whipped cream or ice cream is a lovely topping.

  • Eight 6- or 7-inch dessert crępes, 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
  1. Prepare the crępes. 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.
  2. 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 sauté 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.
  3. Arrange a few slices of caramelized apples on a quarter of each crępe. Fold each crępe 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.
Makes 8 crępes; serve 4

Candied Ginger and Caramelized Pear Crępes: 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.

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