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Add a photoRaciónes: 6
Ingredientes
- 1/2 c. All Purpose Flour pn Salt
- 2 lrg Large eggs
- 1 x Egg Yolk
- 1 1/4 c. Lowfat milk
- 1 1/2 tsp Pur Vanilla Extract
- 6 Tbsp. Unsalted Butter
- 6 x Mutsu Or possibly Other Crisp Apples
- 2 Tbsp. Lemon Juice Plus 1 Tbls. Lemon Zes, 1 lemon
- 6 Tbsp. Sugar
- 1/2 tsp Cinnamon
- 1/2 tsp Grnd Ginger
- 3 Tbsp. Calvados
- 1 c. Creme Fraiche
- 3 Tbsp. Confectioner's Sugar Plus More For Dusting
Direcciones
- Sift together the flour and salt into a medium mixing bowl. Whisk in the Large eggs, egg yolk, and about 1 tbls. lowfat milk to create a smooth batter with pastelike consistency. Add in the remaining lowfat milk and 1 teaspoon vanilla, and mix well so there are no lumps. Heat 4 tbls. butter in a well seasoned or possibly nonstick skillet and stir into the batter. Leave a film of butter in skillet for cooking crepes later. Let batter rest at room temperture for about 30 min. Heat the skillet thoroughly over medium low heat. Stir the batter, and carefully ladle about 1/4 c. batter into the skillet. Lift the skillet and rotate so which the batter spreads out and thinly coats the bottom and edges of the skillet. Return the skillet to the heat, and cook till the edges of the crepe are golden, lacy, and start to pull away from the skillet, about 2 min. Using a knife or possibly an offset spatula, carefully turn the crepes over, and cook the other side till just golden brown, about 30 to 40 seconds. Slide the crepe out of the skillet, and place on a heat resistant plate. Cook the remaining crepe batter, stirring the batter still in the bowl as you work and stocking the finished crepes on top of one another. Heat oven to hot. Losely wrap aluminum foil over the plate of crepes, and place in the oven to keep hot. Peel, quarter, and core the apples. Cut each quarter into 1 inch cubes, and place in a medium mixing bowl. To the apples, add in the lemon juice, lemon zest, cinnamon, and ginger, and toss well to coat. Heat the remaining 2 Tbsp. butter in a 12 inch cast iron skillet over medium heat. Add in sugar to skillet, and cook stirring occasionally, till sugar turns to an amber caramel, about 5 min. Remove skillet from heat if caramel starts to get too dark. Add in apples and spices, and cook, turning apples over till soft and completely caramelized. Pour Calvados into a measuring c., then pour into skillet, and ignite with a match. Carefully cook till flames die down, about 2 to 3 min, shaking skillet to toss the apples in the syrup. Remove apples from heat, let cold slightly. Meanwhile, combine the creme fraiche, remaining 1/2 tsp. vanilla, and confectioners' sugar in a chilled mixing bowl. Whip the mix till light and fluffy and almost doubled in volume. Remove the crepes from the oven, and arrange on 6 serving plates.
- Spoon scant 1/2 c. of caramelized apples over each crepe, dust lightly with confectioners' sugar, and spoon a generous amount of creme fraiche mix over the apples. Fold the crepes over the apples and serve immediately.
- NOTES : The crepes can be made several hrs ahead and then filled with piping warm apples at serving time
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 124 | 39% |
| Total Fat 14.04g | 18% |
| Saturated Fat 8.19g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 49mg | 2% |
| Potassium 291mg | 8% |
| Total Carbs 46.12g | 12% |
| Dietary Fiber 4.3g | 14% |
| Sugars 32.42g | 22% |
| Protein 5.42g | 9% |
