Ingredients
Caramel Sauce
Crepe Batter
- 1c flour
- 1c milk
- 1/2c + 1/8c water
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 2 large eggs
- 1 tbsp granulated sugar
- 1/8 tsp salt
- 3 tbsp unsalted butter
Apple Cinnamon Filling
- 4-5 apples, cubed
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp brown sugar
- 2 tsp water
- 1 tbsp butter
Cinnamon Whipped Cream
- 1c heavy cream
- 2 tbsp granulated sugar
- 1/2 – 3/4 tsp cinnamon
- 1/2 tsp vanilla extract
Directions
Make Crepe Batter
- In a small pan on medium heat, melt 3 tbsp butter. Butter will melt and bubble then calm down. It will turn brown after 5-6 minutes and produce a nutty aroma. Be very cautious as not to let it burn. As soon as it turns brown, remove from heat & let cool.
- Add to a blender – milk, water, eggs, vanilla, cinnamon, melted brown butter
- Add flour, salt, sugar
- Blend until well combined and smooth. Transfer to bowl. Cover & refrigerate 30 minutes
Prepare Apple Cinnamon Filling
- Melt some butter in a pan. Add chopped apples, brown sugar, cinnamon, nutmeg, and water
- Cook mixture for a few minutes until apples get soft yet maintain their shape. Remove from heat & set aside
Make the Crepes
- Heat a non-stick skillet on medium. Spray with non-stick spray
- Pour around 1/3c batter in center and immediately swirl the pan to spread batter evenly
- Cook for a minute or so and flip crepe once bubbles form on top. Cook other side for another minute. Remove from pan
- Repeat process until batter is gone
Make Cinnamon Whipped Cream
- Place bowl AND whisk attachment in refrigerator 15-20 minutes before making whip cream
- Beat heavy cream with whisk on stand mixer (or hand mixer) until soft peaks form
- Add sugar, cinnamon, vanilla and beat again until the cream forms stiff peaks. Set aside
Assemble
- Place apple-cinnamon filling and cinnamon whipped cream on one side of crepe
- Roll crepe, drizzle caramel sauce. Serve immediately, with additional whipped cream
Recipe from: CookWithManali.com
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