Cooking with Fruit: Rosemary Apples in Crepes with Rum Caramel Sauce - New Day NW
Laurie Pfalzer's new cookbook Simple Fruit has lots of tasty recipes that teach us how to maximize the flavors of fruits.
#16 November evening making crepes with home made apple compote #TRAIA
My childhood comfort food, crepes.
Every time I'm making crepes they make me time travel. The process, the amazing smell, the taste, they take me back to my childhood when my mom used to make them for me.
My mom passed away this year.
Now I'm creating memories for my little one.
Come and join us.
My kitchen is a place to unwind on the cold November evening.
See you.
The Apple compote recipe:
2 large apples
2 tablespoons water
2 tablespoons sugar
1 tablespoon fresh lemon or lime juice
1/2 cup of raisins or sultanas
Spices: cinnamon, nutmeg, allspice, cloves or pumpkin spice mix
- Peel the apples and cut into small chunks. Place apples and water in a heavy pan, add sugar, lemon juice and spices, cover and bring to boil. Reduce heat to low and cook for 5 - 8 minutes. (Add a tea spoon of corn starch if you prefer thicker compote). Remove from heat add half cup of raisins and allow to cool (or serve warm or hot).
The Crepes:
1.5 cup all-purpose flour
1/2 tsp salt
2 extra large eggs
2 cups of warm milk
3 Tbsp cooking oil, for the skillet
1 tsp vanilla extract
Whipped cream for serving (optional, but highly advised)
- Add the flour, salt, eggs, milk, vanilla extract together in a large bowl. Mix all together until it forms a smooth and slightly thick batter (see the video). When ready to make your crepes, heat 10-inch skillet over medium heat. Once hot, brush with about 1/2 tsp of oil. Pour about 1/2 cup of the batter into the skillet and spread it around your skillet with a circular motion to allow the batter to evenly cover the surface of the skillet (see the video for details). Allow the batter to cook until set, then flip and cook until golden brown on the second side. Once all of the crepes are cooked (makes around 8 crepes), fill with our apple compote, fold, or roll the crepes then serve. Serve with whipped cream while they are still warm (fully optional, but too delicious to skip it).
Let's get social:
Facebook:
Insta:
Apple Cinnamon Crepes Thermochef video recipe cheekyricho
Video Cooking Demonstration and Recipe for Apple Cinnamon stuffed Crepes Thermochef Recipe. This quick, easy, simple dish is prepared in minutes in the Thermochef and is rich tasting but not too heavy. Its a great way to serve crepes and the family is sure to love them. Do give them a try.
INGREDIENTS:
20 grams butter
10 grams cinnamon and sugar
3 crepes
20 grams apple juice concentrate
2 tart apples peeled cored and sliced
60 grams water
1/2 teaspoon potato starch to thicken sauce if required.
METHOD:
Melt butter sugar, apple juice concentrate and water in Thermochef, speed 1 30 seconds temperature 80 degrees.
add sliced apples and cook speed 1 100 degrees for 1 minute intervals until cooked to your liking. 2-3 minutes should do for a crisp coated apple filling. If required to thicken remaining sauce just mix 1.2 teaspoon potato starch in a bowl of water and add to jug speed 2 30 seconds 1000 degrees. Serve apples layered over crepes. Sprinkle with icing sugar to serve.
Thank you for watching. If you'd like to see more interesting recipes and ideas please check out and subscribe to my cheekyricho channel.
Do come back and visit us again soon, we have so much more to share with you.
Follow me on Twitter
Follow me on Facebook
Follow me on
Follow me on
CRYSTAL’S BITES - IN MY KITCHEN! Apple and Raisin Crepes recipe #EmiratesCookingChallenge
With this episode, I get to making an apple and raisin crepes recipe set by Emirates chef Udo Leick. They were delish! I went with the cream cheese and added some of the apple compote syrup for a little more sweetness... Find the original recipe here and share with the hashtag #EmiratesCookingChallenge! ????
Enjoy it.. #CrystalsBites #YummyCrepes #CrystalNewman
#Crepes with ricotta & apples & pears stuffing ????
Crepes with ricotta & apples & pears stuffing ????
Ingredients
For batter
???? Eggs - 3 pcs.
???? Milk - 500 ml
???? Sugar - 50 g
???? Salt - 1 tsp.
???? Sunflower oil - 3 tbsp.
???? Vanilla essence - 0.5 tsp.
???? Wheat flour - 300 g
For stuffing
???? Apples - 2 pcs.
???? Pears - 2 pcs.
???? Cinnamon - 1 tbsp.
???? Raisins - 15 g
???? Dried cranberries- 15 g
???? Honey - 3 tbsp.
Prepare the batter for the crepes. Crack the eggs into a deep bowl. Whisk it. Add milk, sugar, salt, vanilla essence, and sunflower oil. Whisk everything with a mixer or with a whisk.
Gradually add flour and continue to whisk. The dough should come out as heavy cream and without lumps.
Heat a frying pan and grease it with vegetable oil. Fry the crepes for about 2-3 minutes on each side. While frying, from time to time, grease the pan with vegetable oil.
Dice the apples and pears. Add butter to the preheated pan, add the apple, pears, honey, and cinnamon. Add raisins and cranberries at the end.
Stew over medium heat for 10-15 minutes, stirring occasionally.
Let the stuffing cool.
Spread the ricotta on the crepe, put the filling on top and fold it.
Enjoy!
Beth's Foolproof Crepes Recipe | ENTERTAINING WITH BETH
Learn how to make my easy crepes recipe simple enough even if you are a beginner new to cooking!
SUBSCRIBE for more easy recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
WATCH MORE OF MY FOOLPROOF RECIPES!
Foolproof French Macarons
Foolproof Brownies
Foolproof Tiramisu
Foolproof Crepes
Foolproof Chocolate Lava Cake
Foolproof Snickerdoodles
BETH'S EASY CREPES RECIPE
Makes 8-10 Crepes
Ingredients:
1 cup (120 g) of All Purpose Flour
1 tbsp (13 g) sugar
pinch of salt
2 eggs, beaten well
2 cups (475 ml) of milk
4 tbsp (60 ml) melted butter
assorted jams for filling
powdered sugar for dusting
grapeseed oil for greasing pan (or some other non-flavored oil like vegetable oil or canola oil)
METHOD:
In a large bowl whisk together the flour, sugar and salt. Then pour in the milk, and whisk, then add the beaten eggs, and then add the melted butter.
Dab some grapeseed oil on a paper towel and liberally grease a non-stick skillet that measures 9 ½ inches at the bottom (total circumference of pan will be around 12 inches). Heat pan on medium high heat, until hot.
Ladle out 1 serving of batter with a standard sized soup ladle. Swirl batter around the pan, until it completely covers the bottom, but does not ride up on the sides. Your crepe will be easier to flip and remain more uniform in shape if you prevent the batter from riding up.
Once the batter looks dry on the top and the edges begin to turn golden brown, take a long , skinny metal spatula and slide it under all the sides, loosening it from the edge. Then raise up when side, gently grab it with your hands and flip!
Cook for 30-40 seconds on the other side until golden brown. Spread inside with butter and jam, or butter and fresh lemon juice, fold in half, and then in quarters. Sprinkle with powdered sugar on top. And serve immediately
BETH'S HOMEMADE CHOCOLATE SAUCE
Makes 3 cups
1 (12 oz) (340 g) bag of chocolate chips
2/3 cup (160 ml) heavy cream
1 tbsp(15 ml) honey
1 tsp (5 ml) of vanilla
METHOD:
To make the chocolate sauce melt chocolate chips and heavy cream in a sauce pan. Once melted add honey and vanilla. Stir to combine and serve warm over ice cream. Store in fridge, and microwave to re-liquify. Will last for a week in the fridge.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!