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Gingerbread/Apple Crepes: A Delightful Christmas Dessert

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Gingerbread/Apple Crepes

Gingerbread/Apple Crepes

Copyright 2010 Kevin D Weeks
I don't recall where I ran across a recipe for gingerbread crepes but as soon as I saw it I knew they had to be stuffed with apples. There was no thought process, no pondering of options, Gingerbread/Apple Crepes was it. And with almost no additional thought I knew the apples should be flavored with rum and for good measure I wanted rum-flavored whipped cream. Some combinations are just so perfect no thinking is required - you just do it. (Larger image.) Serves 2.

Prep Time: 30 minutes

Cook Time: 30 minutes

Allow crepe batter to set: 1 hour

Total Time: 2 hours

Yield: 2 servings

Ingredients:

  • Crepes:
  • 1/2 cup milk
  • 1/2 cup water
  • 2 eggs
  • 2 Tbsp. butter; melted
  • 1 tsp. molasses
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. cinnamon
  • 1/4 tsp. dried ginger
  • 1/4 tsp. salt
  • 1/8 tsp. grated nutmeg
  • 1 cup all-purpose flour
  • Additional butter for frying
  • Apple Filling:
  • 2 apples; peeled, cored and cut into 1/4-inch thick slices.
  • 2 Tbsp. salted butter
  • 1/2 tsp. ground cardamom
  • 1 Tbsp. dark brown sugar
  • 2 Tbsp. dark rum
  • Juice of 1/2 lemon
  • Topping:
  • 1/2 cup whipping cream
  • 1 Tbsp. dark rum
  • 1/2 tsp. superfine sugar

Preparation:

Crepes:
1. Using a blender, whisk together all ingredients except flour.

2. Add flour and incorporate completely.

3. Let batter sit for at least one hour.

4. Heat a 10-inch non-stick skillet over medium - medium high heat. Add a teaspoon of butter and swirl to melt.

5. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter.

6. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden brown underneath. Loosen the edges of the crepe, slide a thin spatula under it and gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to kitchen towel to cool. (Note: Your first crepe will not turnout well - it never does.) Repeat with the remaining batter.

You can make the crepes 3 days in advance and keep them in a zippered bag, separated with waxed paper in the refrigerator or freeze them for up to 3 months.

Apple Filling:
7. Place a small mixing bowl and beaters in the freezer (for whipping cream).

8. Heat a large (12 to 14-inch) skillet over medium-high heat. (If you don't have a skillet this large, sauté the apples in two batches.)

9. Add 1 tablespoon butter and swirl to melt (or 1/2 tablespoon is cooking in batches).

10. Saute apples, sprinkled with cardamom, until lightly browned and reserve on a plate.

11. Add remaining butter to skillet, melt and add brown sugar. Cook about 1 minute. Add rum and lemon juice and cook 1 minute longer. Add apples and turn gently to coat. Remove from heat.

Topping and Serving:
12. Whip the cream to soft peaks in the chilled bowl. Add sugar and rum and whip to medium-stiff peaks.

13. Place a crepe on each of two plates. Arrange 1/4 of the apples down the center, roll up the crepe and arrange seam-side down. Spoon rest of apples and caramel over crepes and top with whipped cream.

For more information on crepes look here, and for a photo-tutorial follow this link.

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