Recipe - Crepes With Alize And Tropical Fruits

One half cup All Purpose Flour
pn Salt
2 lg Eggs
1 Egg Yolk
1 One fourth cup Milk
1 One half teaspoon Pur Vanilla Extract
6 Tbls Unsalted Butter
6 Mutsu Or Other Crisp Apples
2 Tbls Lemon Juice Plus 1
Tbls. Lemon Zes; 1 lemon
6 Tbls Sugar
One half teaspoon Cinnamon
One half teaspoon Ground Ginger
3 Tbls Calvados
1 cup Creme Fraiche
3 Tbls Confectioner's Sugar
Plus More For Dusting

Sift together the flour and salt into a medium mixing bowl. Whisk in the
eggs, egg yolk, and about 1 tbls. milk to form a smooth batter with
pastelike consistency. Add the remaining milk and 1 tsp. vanilla, and mix
well so there are no lumps. Melt 4 tbls. butter in a well seasoned or
nonstick skillet and stir into the batter. Leave a film of butter in
skillet for cooking crepes later. Let batter rest at room temperture for
about 30 minutes. Heat the skillet thoroughly over medium low heat. Stir
the batter, and carefully ladle about One fourth cup batter into the skillet. Lift
the skillet and rotate so that the batter spreads out and thinly coats the
bottom and edges of the skillet. Return the skillet to the heat, and cook
until the edges of the crepe are golden brown, lacy, and start to pull away
from the skillet, about 2 minutes. Using a knife or an offset spatula,
carefully turn the crepes over, and cook the other side until just golden,
about 30 to 40 seconds. Slide the crepe out of the skillet, and place on a
heat resistant plate. Cook the remaining crepe batter, stirring the batter
still in the bowl as you work and stocking the finished crepes on top of
one another. Heat oven to warm. Losely wrap aluminum foil over the plate of
crepes, and place in the oven to keep warm. Peel, quarter, and core the
apples. Cut each quarter into 1 inch cubes, and place in a medium mixing
bowl. To the apples, add the lemon juice, lemon zest, cinnamon, and
ginger, and toss well to coat. Melt the remaining 2 tablespoons butter in a
12 inch cast iron skillet over medium heat. Add sugar to skillet, and cook
stirring occasionally, until sugar turns to an amber caramel, about 5
minutes. Remove skillet from heat if caramel starts to get too dark. Add
apples and spices, and cook, turning apples over until soft and completely
caramelized. Pour Calvados into a measuring cup, then pour into skillet,
and ignite with a match. Carefully cook until flames die down, about 2 to
3 minutes, shaking skillet to toss the apples in the syrup. Remove apples
from heat, let cool slightly. Meanwhile, combine the creme fraiche,
remaining One half teaspoon vanilla, and confectioners' sugar in a chilled
mixing bowl. Whip the mixture until light and fluffy and almost doubled in
volume. Remove the crepes from the oven, and arrange on 6 serving plates.
Spoon scant One half cup of caramelized apples over each crepe, dust lightly
with confectioners' sugar, and spoon a generous amount of creme fraiche
mixture over the apples. Fold the crepes over the apples and serve
immediately.

Recipe By : Martha Stewart Oct. 1996

Posted to FOODWINE Digest 29 Sep 96

Date: Sun, 29 Sep 1996 22:34:01 0400

From: Eileen & Bob Holze beck4@ASAN.COM

NOTES : The crepes can be made several hours ahead and then filled with
piping hot apples at serving time