Oh Crepes, my lovely friend…….
I fell in love with crepes on my second trip to Paris……..
The first trip I stuck to my gluten free daily diet, but after watching my husband fall in love with Parisian crepes from the street side vendors—well, the second time, I threw caution to the wind. Since then, they have become a family favorite.
They are perfect for a lazy Saturday morning, or for an upscale dessert. People are wowed when you serve them dessert crepes. I use my own gluten free crepe recipe now, but for the kiddos— well, I’m lazy. I buy pre-made crepes. I was floored when I spotted them at the grocery store. They have brought crepes to those who might not be adapt at flipping the thin pancake like material!!!! My kids loved them stuffed with nutella or cinnamon sugar.
I think the best crepes are those filled with warm ooey gooey fruit. These caramelized apples are perfect for the fall season. Topped with homemade whipping cream (that melts from the warmth of the crepes), and your in heaven.
The whipping cream flowing over the top—it get’s me every time!
Those big chunky warm apples! Surprisingly easy to make!
The flavors are perfect for fall — cinnamon, ginger, nutmeg and cloves. Add in apples and it’s a perfect autumn meal.
Light and fluffy crepes, warm off the griddle, with slightly softened sugared apples — be still my heart.
My secret weapon. I found these in our refrigerated section, but I’ve also seen some in the produce area. My brand of choice is Crepini. My gluten free ones are a cinch to make once you master the flip! I cook a batch and then refrigerate them and eat them over a period of a few days.
I like to caramelize my apples in a cast iron skillet, but a non-stick skillet works just as well. I use a nice sweet apple like a gala, or a fuji.
These are rolled, but I sometime do the triangle fold, common with the crepes on the streets of Paris.
- Pre-made crepes either store bought, or using your favorite crepe recipe
- 5-7 apples Gala and Fuji work well
- 4 TBSP dark brown sugar
- 2 TBSP granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- dash of salt
- 1 tsp vanilla extract
- 2-3 TBSP butter to coat your skillet
- Whipping cream optional
Peel and chop the apples into 1/2 - 1 inch size cubes. Place in a bowl and combine with only the cinnamon,ginger, nutmeg, cloves, and salt. Mix thoroughly.
Over medium heat, melt your butter so it covers the skillet. Add in your sugars, and allow the heat to begin to caramelize them. Stir during the process until you get the nice amber color caramel is known for, about 4-6 minutes.
Add in your apples and continue to cook, stirring, until the apples are breaking down. You want them to be soft, but still a bit crisp. No worries though, mushy apples taste great too!
Once caramelized, add in the vanilla and allow to cook 1 minute more, stirring.
While your apples are cooking, cook crepes according to package directions
Fill cooked crepes with apple filling. Top with whipped cream, or cinnamon sugar.
I’m off for a few days to the Blogher Food Conference, where I’m excited to meet up with fellow bloggers who love food as much as I do. If your attending, find me and say hi. Well, truth be told, I’ll probably say hi to you first, since I can’t not talk to strangers.
Love Apples? Autumn recipes? You’ll enjoy these recipes: