Living Well Recipes: Caramel Apple Crepes

Living Well Recipes: Caramel Apple Crepes

A sweet way to welcome the Fall temperatures!
Candy Apple Crepes
All the goodness in of a seasonal favorite wrapped in a neat little package!
By Chef Mark Shoopman of Lutheran Hillside Village.

Crepe Shell Ingredients:
2 Cups All purpose flour
1 Each Whole shell egg
3 Cups Milk
2 teaspoons Vanilla extract

Crepe Stuffing Ingredients:
2 Pounds Sweet apples peeled and cored. Honey Crisp work great
1 tablespoon Lemon juice
1 teaspoon Lemon zest
1/2 pound Unsalted butter
¼ cup REAL Maple syrup
1 cup Brown Sugar
¼ pound Caramel candies, melted per package directions
As needed Vanilla Ice Cream
As desired Whipped topping
Sprig Fresh mint

Crepe Method:
Place the flour and egg into a mixing bowl and gently begin to mix with a wire whisk. Add milk and vanilla and continue mixing until batter is smooth. It is okay to have some small lumps as they will smooth out while cooking. Place a NON-STICK crepe pan or sauté pan over medium high heat. Allow pan to become hot. Ladle 2 ounces for a small crepe or 4 ounces for a large crepe into the heated skillet. Allow the batter to spread very thin across the bottom of the pan by tilting it or using the back of the ladle to spread it around. Allow to cook until it lightly browns, about 1 minute. Gently flip over and allow to cook for only a few seconds to brown. Remove from pan and store in airtight containers between layers of waxed paper.

Apple Filling Method:
Peel, core and cut the apples in half. Slice the apples into ¼ in slices and toss with the lemon juice and lemon zest. Set aside.
In a medium skillet over medium high heat, heat the butter until it is hot and bubbly. Add the apples and cook until tender, about 3-4 minutes. Add the brown sugar, cinnamon, and maple syrup and continue cooking over high heat until the sugars are caramelized and thickened, about 5-6 more minutes. Remove from the heat, cover and keep warm.

Presentation:
Lay the crepe out on your favorite dessert plate, and place a generous spoonful of the apple mixture across the center. Gently fold over the crepe and top with a dollop of whipped topping. Place a scoop of the vanilla ice cream next to the crepe and drizzle some of the melted caramel all over the top of the crepe and ice cream. Garnish with fresh mint and whatever sweets you enjoy.


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