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| A sweet crêpe opened up, with whipped cream and strawberry sauce on it (Photo credit: Wikipedia) |
Crepe-Making Savvy. These thin, tender pancakes can be topped with sweet or savory ingredients after being folded. They are best made in a hot, well-seasoned crepe pan, a flat-bottomed pan with sides that are flare slightly. The first crepe you make is "for the pan", it won't turn out, but it allows you to determine the proper heat level for the pan (the batter should sizzle when it hits the pan.) Use a flexible heatproof spatula to turn the crepe after the edges are golden and the sides begin to curl, cook the second side briefly. Crepes should be soft and flexible, never brittle.
Apple-brandy crepes recipe will be good to try to experience making crepes for the first time or even if you are a seasoned cook who just want to try another crepe recipe. It has a different kind of sizzle brought by the goodness of brandy.
You will need:
1 cup (8 fl oz/250 ml) whole milk
4 large eggs
1 cup (5 oz/155 g) unbleached all-purpose (plain flour)
2 tablespoons canola or safflower oil, plus extra for greasing
1/4 teaspoon salt
6 tablespoons (3 oz/90 g) unsalted butter
6 tablespoons (3 oz/90 g) sugar
3 medium tart apples, peeled, halved, cored,
and sliced lengthwise 1/4 inch (6 mm) thick, about 3 cups (12 oz/375 g)
4 tablespoons Calvados or other apple brandy
Here's how:
To make the crepes, in a blender, combine the milk, eggs, flour, oil, and salt. Blend until smooth, scraping down the sides once.
Heat an 8-inch (20-cm) crepe pan or frying pan over medium heat until a drop of water flicked onto the surface sizzles. Wipe the surface of the pan with an oiled paper towel. Pour a small ladleful of batter into the pan and quickly swirl the pan just to cover the bottom of the batter. Cook until the crepe no longer looks wet and the edges begin to curl and brown, about 1 minute. Using a flexible heatproof spatula, flip the crepe. Cook for another 10-15 seconds, then slide the crepe onto a plate. Repeat with the remaining batter, greasing the pan with an oiled paper towel as necessary. Let each crepe cool briefly before stacking them on top of one another. You should have 8-10 crepes. When the crepes are cool, cover with plastic wrap and set aside until ready to use. The crepes may be made up to 3 hours in advance and kept at room temperature, or refrigerated overnight.
In a 10-inch (25-cm) frying pan over medium heat, melt 2 tablespoons of the butter. When the butter begins to foam, add 2 tablespoons of the sugar and the apple slices. Saute' the apples until golden brown, 8-10 minutes. Transfer to a warmed bowl.
Fold each crepe in half, then in half again to form a triangle. Return the pan to the heat and add another 2 tablespoons each butter and sugar. When the butter foams, place 4 of the folded crepes in the pan and cook until they sizzles, 6 minutes. Gently turn them over with a spatula, remove the pan from the heat, and add 2 tablespoons of the Calvados. Return the pan to the heat and swirl to coat each crepe well. Spoon 2 crepes each onto 2 warmed dessert plates. Add the remaining 2 tablespoons each butter and sugar to the frying pan and repeat with the remaining crepes, finishing with the Calvados. Serve warm with the apples on top.
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