Apple And Rum Raisin Crepes
Yield: 4 ServingsIngredients:For the crepe batter:
2 each Eggs 3/4 cup Milk 3/4 cup Flour pinch Salt 12 tsp. Sugar 2 tsp. Butter, melted2 each Granny Smith of Pippin apples, peeled, diced small 1/2 cup Raisins 1/2 cup Dark rum 1 tsp. Butter 2 tsp. Brown sugar 1/2 tsp. Ground cinnamon 1/4 cup Apple juice squeeze Fresh lemon juice to garnish Toasted almonds or pecans to garnish Confectioner's sugarMethod:
Add dark rum to raisins, soak for at least 4 hours or overnight. Prepare crepe batter by whisking eggs and milk together. Sift flour, salt and sugar into a separate mixing bowl. Incorporate egg/milk mixture into dry ingredients and mix well breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2 - 3 hours. To cook crepes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Pour in 2-3 tablespoons of batter and swirl to evenly spread batter in pan. Cook for approximately one minute or until batter is set. Flip crepe and cook until lightly golden brown. Slide crepe from pan. Repeat until all batter is used, reserve keeping warm.Heat sauté pan over medium heat. Add butter and apples, sauté for 3 minutes. Add rum-soaked raisins with remaining juice, cinnamon, brown sugar and apple juice. Simmer until sauce thickens. Season with squeeze of fresh lemon juice. Fold crepes into quarters and shingle on serving plates. Top with apple / raisin mixture. Garnish with toasted almonds and a dusting of Confectioner’s sugar.
2 each Eggs 3/4 cup Milk 3/4 cup Flour pinch Salt 12 tsp. Sugar 2 tsp. Butter, melted2 each Granny Smith of Pippin apples, peeled, diced small 1/2 cup Raisins 1/2 cup Dark rum 1 tsp. Butter 2 tsp. Brown sugar 1/2 tsp. Ground cinnamon 1/4 cup Apple juice squeeze Fresh lemon juice to garnish Toasted almonds or pecans to garnish Confectioner's sugarMethod:
Add dark rum to raisins, soak for at least 4 hours or overnight. Prepare crepe batter by whisking eggs and milk together. Sift flour, salt and sugar into a separate mixing bowl. Incorporate egg/milk mixture into dry ingredients and mix well breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2 - 3 hours. To cook crepes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Pour in 2-3 tablespoons of batter and swirl to evenly spread batter in pan. Cook for approximately one minute or until batter is set. Flip crepe and cook until lightly golden brown. Slide crepe from pan. Repeat until all batter is used, reserve keeping warm.Heat sauté pan over medium heat. Add butter and apples, sauté for 3 minutes. Add rum-soaked raisins with remaining juice, cinnamon, brown sugar and apple juice. Simmer until sauce thickens. Season with squeeze of fresh lemon juice. Fold crepes into quarters and shingle on serving plates. Top with apple / raisin mixture. Garnish with toasted almonds and a dusting of Confectioner’s sugar.
