Caramel Apple Crêpes

Back away from the crepes, kit­ty!

  • Ingre­di­ents:
  • 34 cup flour
  • 13 cup water
  • 13 cup milk
  • 2 eggs
  • 2 tbsp. sug­ar
  • 4 tsp. oil (wal­nut oil is pre­ferred, but cook­ing oil is ok too)
  • 1 cup packed brown sug­ar
  • 4 tsp. corn starch
  • 1 cup whip­ping cream
  • 2 tbsp. apple brandy or brandy
  • 1 tbsp. but­ter
  • 2 cup thin­ly sliced, peeled apples (such as Granny Smith, Rome, Jon­agold, Gala—whatever you like)
  • 12 cup crème fraîche (option­al)
  • 1 tsp. vanil­la bean paste
  • 12 cup can­died pecans

Crepes:

In a blender con­tain­er, com­bine flour, water, milk, eggs, sug­ar, and oil. Cov­er and blend until smooth. Heat a greased 6‑inch skil­let over medi­um heat, remove from heat. Spoon 2 tbsp. crêpe bat­ter into skil­let and lift and tilt skil­let to dis­trib­ute bat­ter even­ly over bot­tom. Return to heat; brown one side only. Invert skil­let over paper tow­els to remove crêpe from skil­let. Repeat steps with bat­ter to make the rest of the crepes.

Fold crepes in half, brown side out. Fold in half again, form­ing a tri­an­gle. Place 3 crepes on each dessert plate (to make crepes ahead, lay­er crepes with waxed paper in between and freeze for up to 4 months. To use, thaw at room tem­per­a­ture for 1 hour.

Sauce:

In a large saucepan, stir togeth­er brown sug­ar and corn­starch. Stir in cream, brandy, and but­ter. Add apples. Cook over medi­um heat until bub­bly. Cook and stir for 2 min­utes more. If desired, in a small bowl, stir togeth­er creme fraîche and vanil­la bean paste. To serve, pour warm sauce over crepes. Sprin­kle with can­died pecans. Serve with crème fraîche mix­ture on side.

Candied Pecans:

Line a bak­ing sheet with foil. But­ter foil, set aside. In a 10 inch heavy skil­let, com­bine 1 12 cup pecan pieces, 12 cup sug­ar, 2 tbsp. but­ter, and 1 tsp. vanil­la. Cook over medi­um-high heat, shak­ing skil­let occa­sion­al­ly, until sug­ar begins to melt. Do not stir. Reduce heat to low. Con­tin­ue to cook until sug­ar is gold­en brown, stir­ring occa­sion­al­ly. Remove from heat. Pour mix­ture onto pre­pared bak­ing sheet. Cool. Break into pieces. Store tight­ly cov­ered in the fridge for up to 3 weeks.