Crêpes with Sautéed Apples and Whipped Cream
It’s Birthday Weekend – my sister’s yesterday and Mike’s today. I taught a hands-on low-fat baking class yesterday at the Cookbook Company yesterday afternoon, and last night a bunch of friends came over to watch the hockey game and say Happy Birthday to Mike. I got mini cupcakes from Crave, and made extra mini pavlovas while I was making them for my event last week. I made a quick batch of caramelized onion dip and spread two small baking dishes with a can of refried beans, covered them with a thin layer of salsa verde and grated Monterey Jack and baked them – voila – something scoopable for corn chips during the game. OK, I also made a quick batch of wings, but that was it.
This morning W and I did a coffee run and made crêpes for breakfast – not an easy task with a 4 year old who was up until almost midnight last night playing Transformers with the Big Boys. Everything was WRONG and THESE AREN’T REAL PANCAKES! and WE CAN’T COOK THE APPLES! and YOU CAN’T CUT MY PANCAKE FOR ME I CAN DO IT MYSELF! NOT THAT I’M GOING TO EAT IT ANYWAY BECAUSE IT’S NOT A REAL PANCAKE! (At which point he stormed up the stairs, sat on a step halfway up and growled, arms crossed across his chest, “STOP BEING HAPPY! YOU GUYS CAN’T BE HAPPY!”) And so we ate our crepes ourselves-much more peacefully-drizzled with Roger’s Golden Syrup.
Of course the apples and cream are totally optional – you could sauté pears instead, or bananas, or ditch the fruit and spread them with butter and sprinkle with sugar, cinnamon and a few drops of lemon juice. This is my typical standing-at-the-stove snack, which generally fills me up before I even make it to the main event. I feel like a big wad of dough sitting here at the computer – Julie the Hutt – after consuming far too many sugary crepe roll-ups.
Crêpes with Sautéed Apples and Whipped Cream
Crêpes:
1 1/4 cups milk
2 eggs
1 Tbsp. canola oil
3/4 cup all-purpose flour
1 tsp. sugar
pinch salt
extra oil, butter or nonstick spray for cooking withApples:
a drizzle of oil
a small blob of butter
3 tart apples, unpeeled and thinly sliced
a few spoonfuls of sugar, maple syrup or Roger’s Golden syrup
a sprinkle of cinnamon1/2-1 cup heavy cream, whipped with a bit of syrup or sugar
Pulse all the ingredients in a blender until foamy or whisk until well blended and smooth; let the batter sit for half an hour. It should have the consistency of heavy cream.
When ready to cook, preheat a large skillet or griddle and brush it with butter or oil or spray it with nonstick spray. Pour about a quarter cup onto the skillet and tilt it around so that it runs into a circle. Cook until the top loses its gloss, which should only take a minute or two, then flip. The bottom should be golden. Cook the other side for about 30 seconds and then slide out onto a plate. Keep warm in a 250F oven while you cook the rest.
Meanwhile, heat the oil and butter in another skillet over medium heat. When the foam subsides, add the apples and cook for about 5 minutes, until soft and starting to turn golden around the edges. Add the sugar or syrup and a shake of cinnamon, cook for another minute, tossing to coat the apples well. Remove from the heat.
Fill crepes with the apple mixture, roll up and top with whipped cream. Serve warm.
Makes about 10 crepes.
One Year Ago: Chicken Strips with Honey Mustard
October 25 2009 12:37 pm | breakfast
Lauren on 25 Oct 2009 at 12:46 pm #
This looks absolutely amazing! I love the sauteed apples =D.
Gonzalo on 25 Oct 2009 at 12:49 pm #
You should try to add those “Share” buttons, to share your recipes on Facebook.
Here’s the link! http://www.facebook.com/share_partners.php
And thanks for the recipe!
JulieVR on 25 Oct 2009 at 1:18 pm #
Not sure about that… as far as I know all content uploaded to Facebook they get the rights to forever, even after you quit.
Fiona on 25 Oct 2009 at 1:19 pm #
Even though those are NOT REAL PANCAKES, they look delicious! And lucky Mike – The Battle of Alberta was a good game to watch on a birthday! Fisticuffs and everything.
supersu on 25 Oct 2009 at 4:57 pm #
block party sounds like fun! i’ll check in after work
Nancy on 25 Oct 2009 at 5:37 pm #
Thanks for the recipe–and the very evocative portrayal of a four-year-old. That’s just the way it would sound in my kitchen if I tried to make these instead of the regular Sunday morning pancakes!
Niche Topics on 25 Oct 2009 at 5:45 pm #
Delicious!
Katharine on 25 Oct 2009 at 6:11 pm #
Oh man. I’m drooling……. Please wish Mike a happy birthday from us!
Erica B. on 25 Oct 2009 at 6:36 pm #
Those look deeeelicious (like everything you’ve posted frankly). Happy Birthday to Mike!
the other Al on 25 Oct 2009 at 8:10 pm #
Hey Jabba……does Mike now get to be Princess Laia(sp)
I’ve been feeling that way all day but I kept blaming it on those awesome hockey snacks you served. I can never stop at ten! 9am, Tallisman baby-be there
Barb on 26 Oct 2009 at 10:52 am #
Happy Birthday Mike! The Trick or Eat idea is very cool.
Browned Butter Fried Rice Topped with a Fried Egg | dinner with Julie on 28 Mar 2010 at 10:36 pm #
[...] course of the day I taught two hands-on brunch-themed classes – we made crab cakes Benedict, crêpes with sautéed apples and whipped cream, espresso caramel sauce, stuffed baked French toast, homemade pork sausage patties, lamb sausage [...]