Quesnel Farmer's Market, Quesnel BC


Apple Caramel Calvados Crepes

For the crepes:
1 cup Flour
1 1/3 cups Milk
1 Large egg
2 tbsp Unsalted butter, melted, more for frying
2 tsp Calvados or Apple Jack

For the apple filling:
4 Gala apples
Juice of half a lemon
2 tbsp Butter
2 tbsp Sugar
For the caramel Calvados sauce:
4 tbsp Butter
1/3 cup Light brown sugar
1/3 cup Light or dark corn syrup
1/3 cup Heavy cream
2 tsp Calvados or Apple Jack.

Prepare crepes:
In a blender or food processor, combine flour, milk and egg. Process just until blended. Pour into a pitcher and stir in 2 tablespoons melted butter and the Calvados.

Place a crepe pan or small nonstick skillet over med-high heat. Brush with butter. Allow pan to heat for about 1 min; if it's not hot enough, batter will not spread thinly. Ladle a scant 1/4-cup batter into pan and quickly swirl so batter forms a thin pancake. Return pan to heat and watch for tiny bubbles to form on surface and edges of pancake. Flip pancake; it should be light golden brown. Allow to cook about 30 seconds longer, then transfer to a plate lined with parchment paper. Continue making pancakes, layering each one with parchment. Crepes may be covered and stored at room temperature for up to a day.

Prepare apple filling:
Peel, core and cut each apple in two. Cut the two pieces into four wedges, and cut each wedge crosswise. Place in a saucepan and add lemon juice, butter and sugar. Place over med. heat and cook uncovered, stirring occasionally, for 10 mins. Cover and continue to cook and stir for another 10 mins. Allow to cool for 5 mins before serving.

Prepare sauce:
In a small saucepan combine butter, brown sugar and corn syrup. Bring to a boil, simmer for 2 mins, then add cream and Calvados. Continue to simmer until thickened slightly, 2 to 3 mins.

To assemble, place a room-temperature crepe on a plate. Spoon warm apple filling into center, and fold edges over it. Drizzle warm sauce on top. Repeat with remaining crepes, and serve.

Yield: 6 servings.