Apple-Filled Crepes with Ice Cream and Caramel Sauce
1 cup water
1 cup milk
2 cups all-purpose flour
6 tbsp. butter, melted
Butter for crepe pan
2 tbsp. butter
1/2 cup sugar
1/4 cup apple cider
1/2 tsp. cinnamon or nutmeg
3 cups sugar
1 cup water
2 cups heavy cream
To make the crepes, beat the eggs, water, and milk in a bowl. Beat in the flour, then the butter, until the mixture is smooth. (Or place the eggs, water, milk, and flour in a blender and mix until smooth. Add the melted butter.) Refrigerate the batter until you’re ready to make the crepes.
To prepare the apple filling, combine the butter and sugar in a saute pan over medium heat. Add the cider. Peel, core and dice the apples. Cook until the sauce has thickened but the apples still hold their shape. Add cinnamon or nutmeg and set aside.
To make the caramel sauce, combine the sugar and water in a heavy saucepan over medium heat. Dissolve the sugar, then heat on high and cook until the mixture begins to turn golden. Remove from heat and beat in the cream with a wire whisk.
To assemble, warm up the apple filling and caramel sauce. Heat a 7 inch crepe pan and add a tablespoon of butter. Swirl the butter around the pan, then pour off excess. Add 1 to 2 tablespoons of batter to the pan, swirling it around to coat the pan evenly.
As soon as the edges of the crepe turn brown, flip it to brown the other side (about 1 minute.)
Tip: If the crepes seem too thick, stir a little more milk into the batter.
Remove the crepe, fill with the apple mixture, roll it and top it with vanilla ice cream and caramel sauce.
Makes 24 7-inch crepes or 14 10-inch crepes.