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Recently, I saw a recipe in Martha Stewart Living and I wanted to give it a shot. In Martha’s recipe they actually turned their crepes into blueberry blintzes. I decided to change it up for myself. I did use Martha’s crepe recipe. I then decided to make an apple glaze to go over the top. Often times you fill crepes with cheese fillings, but I decided since it was a dessert I would use vanilla ice cream as the filling.(I found a recipe that Emeril made with apples and I used that as the topping.) The recipe turned out beautifully, the crepes were great fun to make. If you have never given them a try, I suggest you do. They are pretty easy to make and they look incredibly fancy on the plate. Here’s the recipe for the crepe and the apple topping. Enjoy!
For the Crepes:
- 3/4 cup plus 2 Tbs. whole milk
- 5 Tbs. unsalted butter, melted
- 2 large eggs
- 1 cup plus 2 Tbs. all purpose flour
- 1/4 tsp. coarse salt
- 3 Tbs. canola oil
- Confectioners’ sugar for dusting
For the Sauce:
- 1 stick butter
- 1 cup brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. fresh grated nutmeg
- 1 cup walnuts
- 3 Granny Smith apples, cored and sliced 1/4 inch thick
Make the crepe batter: Whisk together milk, 1/2 cup water, 2 Tbs. melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
Make the sauce: Melt the butter. Stir in the brown sugar, cinnamon, and nutmeg. Cook the mixture for 1 minute to dissolve the sugar. Add the walnuts and apples. Cook the apples for 3 to 4 minutes, or until the apples are tender and caramelized. Set aside.
Make the crepes: Stir together the remaining 3 Tbs. melted butter and the oil in a small bowl. Heat an 8 inch non-stick skillet over medium heat. Lightly brush the pan using remaining butter oil-mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until the bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to plate. Repeat with remaining butter-oil mixture and batter.
Transfer crepe to a clean work surface. Fill with vanilla ice cream. Roll the crepe, cut in half. Serve with apple sauce poured over the top. Dust with confectioners’ sugar, if you would like.