Apple Stuffed Crepes with Caramel Sauce

By Texaschef11

Ingredients

• 1/2 c all purpose flour
• 2 eggs, lightly beaten
• 3/4 c nonfat milk
• 1 T butter, melted
• 1 T sugar
• 1/2 T butter for cooking
• 2 medium apples, peeled and diced
• 1/2 T butter
• 1 T sugar
• 1 t ground cinnamon
• 1/2 c sugar
• 5 T butter
• 1/2 c milk (heavy whipping cream is preferable if you can afford it)
• 1 t ground cinnamon

Preparation

Step 1

combine the crepe ingredients into a bowl and mix together well with a wire whisk. The consistency of the batter will be runny at first and it should be - we are making crepes, not pancakes! However, it will thicken slowly (if it becomes too thick while you are cooking the crepes, add a splash or two of extra milk to thin it out). In a medium skillet, heat the 1/2 T butter and coat the entire pan with it. Using either a measuring cup or ladle with a spout, slowly pour some of the batter into the skillet until it covers the entire bottom. If you pour too fast, you'll end up with a ton of splattered batter (hey, that rhymed) and very uneven-looking crepes. Cook over medium low heat until the edges become slightly dry, about 45 seconds. With a spatula, check to make sure the crepe is starting to turn a golden brown on the bottom. If so, it's ready to flip onto the other side. Cook for about another 30 seconds or until the bottom side is golden brown. Transfer onto a plate and cover, so that the crepes stay moist and warm. Repeat the process until all the batter has been used.
Prepare the caramel by placing the sugar into a saucepan and heating it over medium heat, whisking vigorously as it starts to melt. When the sugar boiled to a liquid and a light to medium amber add the butter and whisk together. Remove from heat and add the milk or cream, continuing to whisk rapidly. The mixture will foam up so be careful when handling. Add the cinnamon and continue whisking until completely smooth. Set aside.

Heat the butter over medium heat in a large skillet and add the apples when the butter has melted. Add the sugar & cinnamon and cook until the apples are tender, but not mushy. Fill the crepes with the apples and a small amount of the caramel sauce. Roll together, garnish with extra apples and drizzle generously with the caramel. Enjoy!