Back away from the crepes, kitty!
- 3⁄4 cup flour
- 1⁄3 cup water
- 1⁄3 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)
- 1⁄2 cup crème fraîche (optional)
- 1 tsp. vanilla bean paste
- 1⁄2 cup candied pecans
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.
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.
Line a baking sheet with foil. Butter foil, set aside. In a 10 inch heavy skillet, combine 1 1⁄2 cup pecan pieces, 1⁄2 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.