This quarantine Thanksgiving Menu series will show you how to make a small quantity, budget-friendly, easy dinner that will still be special, festive and most importantly delicious! This week we are starting with dessert! These Apple Cinnamon Crepes are so easy, use basic ingredients and are so delicious too!
#AppleCrepes #ThanksgivingMenu #QuarantineThanksgvining
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BETH’S APPLE CINNAMON CREPES WITH CARAMEL SAUCE
Makes 6 10” Crepes
*print recipe on my blog:
*for 8 (12) inch crepes see this recipe: https://entertainingwithbeth.com/foolproof-crepe-recipe/
¾ cup (90g) of flour
2 Tbsp (25g) sugar
Pinch of salt
1 1/3 cup (320ml) of milk
2 Tbsp (30g) butter, melted and cooled
Oil for greasing
Powdered sugar for dusting
FOR CARAMEL SAUCE:
2/3 (130g) sugar
2/3 (160ml) heavy cream, warmed
1 Tbsp (15g) butter
1/8 tsp (a large pinch) salt
1 ½ cups (225g) of Gala apples, peeled and sliced to ¼” thickness
2 Tbsp (30g) butter
2 Tbsp (25g) sugar
¼ tsp (1.25ml) cinnamon
1 ½ Tbsp (45ml) water
Pinch of salt
Good quality French Vanilla Ice Cream
For the crepes, whisk together the flour, the sugar, and the salt. Add the milk and whisk until smooth. Then add the egg and the butter and whisk until smooth.
Grease a 10” pan with oil, distributing it well with a paper towel on bottom and sides. Heat pan on medium-high heat. Once it’s very hot, then add 1 ladle of batter and swirl around until it coats the bottom of the pan. Allow to cook until the edges turn golden brown.
Then slide a thin metal spatula under the crepe, grab it with your fingertips and flip it quickly. Allow to cook for :30-50 on the underside. Slide it off onto a paper towel, lined with aluminum foil. Continue to cook the crepes, stacking them all in the same direction (top up) to avoid sticking. Allow crepes to cool, then wrap in paper towel and foil and refrigerate until ready to serve.
For the caramel heat the sugar in a high profile saucepot, until it starts to become translucent around the edges and then it will start to turn amber brown. Then swirl it and lift the pot up off the flame to avoid burning, continuing to swirl until all the sugar is melted. Keep on a low flame.
Add the warm heavy cream, it will bubble over and look like a magic potion! It will settle down as you whisk and then swirl in the butter, whisking to combine. Then add the salt. Transfer to a heat-safe pitcher, cover, and refrigerate until ready to serve.
For the apples, heat the butter in a large non-stick pan until melted. Add the sugar and the cinnamon, whisk until combined. Add the apples, the lemon juice, and the water. Stir to coat the apples, then cover and simmer for 5-8 minutes, shaking the pan periodically to move the apples around.
Then turn off the flame and keep the apples covered, untouched for 5 minutes. This will continue the caramelization process!
Before serving microwave the stack of crepes in their paper towel for 1-1:30 minutes until warm. Then microwave the caramel sauce for 1:00.
To serve fold the crepe in half, then in quarters, forming a triangle. Place the crepe at the top of an oblong platter, staggering the folded crepes lengthwise splayed out on top of each other. Dust with powdered sugar, spoon the apples on top of the crepes, down the center. Drizzle with the caramel sauce.
Serve each guest, a crepe, a spoonful of apples and a scoop of vanilla ice cream. Drizzle the ice cream with more caramel sauce.
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.