Indulge in this recipe for Apple Crepes with Hot Cranberry Sauce
If you thought our last pancake recipe from By the Side of the Road Inn & Cottages was good, wait until you try these apple crepes with hot cranberry sauce! You’ll never want to go back to cold cereal and milk again.
- Ingredients – Crepes
- 1 cup all-purpose flour
- 1/4 cup confectioners’ sugar
- 1 cup milk
- 2 eggs
- 3 Tablespoons melted butter
- 1 teaspoon vanilla extract
- Pinch salt
- Ingredients – Apple Filling
- 6 fresh tart apples — peeled, cored, and sliced 1/4 inch thick
- 2 to 3 Tablespoons cornstarch
- 1/4 to 1/2 cup sugar (depending on variety of apple used)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 2 Tablespoons lemon juice with freshly grated zest
- 6 Tablespoons unsalted butter
- Ingredients – Hot Cranberry Syrup
- 1 cup white sugar
- 3 Tablespoons cornstarch
- 2 cups cold water
- 2 cups fresh cranberries
- 1 or 2 drops red food coloring (optional)
Crepes: Sift together flour and sugar in a small bowl. Combine remaining ingredients in a large mixing bowl. Add dry mixture and beat until smooth. Lightly grease a 6-inch non-stick skillet over medium/high heat. Coat the bottom with about 3 Tablespoons of batter, spreading to cover the bottom of the skillet. Cook until crepe is lightly brown; flip and quickly brown the other side. Stack between layers of parchment or waxed paper until all crepes are cooked. Makes a dozen.
Apple Filling: Prepare the apples and place in a large bowl. Combine the sugar and spice with the cornstarch and sprinkle over the apples. Coat the fruit well. Melt the butter over a medium flame/heat and add the apple mixture. Saute several minutes until juices emerge, lower flame/heat, and continue to simmer until apples are “tender crisp” — maybe 5 minutes more (again, depending on the variety used). Turn off flame/heat, cover apples, and hold warm.
Hot Cranberry Syrup: Combine sugar with cornstarch and mix well. Add cold water and stir over medium flame/heat until sugar begins to dissolve. Add cranberries and bring to a boil, stirring constantly. Reduce heat to a low boil and continue cooking as cranberries begins to burst and mixture thickens nicely, approximately 5 to 7 minutes more. Add 1 or 2 drops of red food coloring if the cranberries haven’t provided enough color.
To serve: Fill each crepe with 2 to 3 spoonfuls of warm apple filling, fold to center, adorn with beautiful red cranberry syrup, and garnish with a sprig of edible greenery. Eat and enjoy!
Originally published here.