Cinnamon apple crepe

From beth’s quarantine thanksgiving menu

This makes 9 10-inch crepes (1/4 cup batter/crepe)

Could done in separate days: make crepe and caramel sauce beforehand. Heat up crepe for 1-1.5 mins until warm, heat caramel sauce for 45s. Make cinnamon apple on the day

If make in one day: melt butter— make crepe batter—warm heavy cream— make caramel sauce— store caramel sauce— cut apples— make cinnamon apple in the used saucepan— make crepes while cinnamon apple’s timer is on — serve (may need to heat up the caramel
sauce again)

用料  

Cinnamon apple crepe的做法  

1. Prep: Melt 2 tbsp butter in the Pyrex measuring cup for the crepe batter

2. Make crepe batter
   Whisk 3/4 cup flour and Pour in 4/3 cup milk and whisk well. adding milk first could avoid clumps!
   
   Whisk 2 tbsp sugar, pinch of salt together. Add 1 egg. Add 2 tbsp melted butter.

3. Prep: warm up 2/3 cup heavy cream for 1 min

4. Make caramel sauce
   High heat to melt 2/3 cup sugar. Swirl till all amber brown. Stay on high-ish heat and pour in the warm heavy cream; it will bubble up! Mix till combine well then add 1 tbsp butter and 1/8 tsp salt
   
   Transfer to the Pyrex cup.
   
   
   heat up for 1 min before serving

5. Make cinnamon apple:
   Cut 2 apples into thin slices ~1.5 cup
   
   
   Melt 2 tbsp butter in the pan. Add 2 tbsp sugar, 1/4 tsp cinnamon, 2 tsp lemon juice, a pinch of salt. Add in 2 gala apples and mix well. Add 1.5  tbsp water and cover the saucepan to simmer for3-5 mins. Shake the pan periodically to mix apple with the sauce.
   
   Could start to make crepe at this point.
   
   After apples are done, turn off the heat and stay with lid closed for 5 mins

6. Make crepe:
   Keep the heat med-high. Grease the pan, pour in 1/4 cup of batter, swirl the pan, wait till the edge lifts up a bit, flip and wait for 30s. Stack them that way.
   
   The first side being cooked should be the golden brown one, and the second side should be lighter. Stack with the dark side up.

7. When serving, food the crepe to 1/4 wedge with the dark side out, dust it with powder sugar, scoop some cinnamon apple, then drizzle the caramel sauce.
   
   Even better with French vanilla ice cream.