Crepes with caramelized apples

Name: Crepes with caramelized apples
Ingredients: 3 medium apples (450 g); 3 tablespoons sugar; 250 g flour; 500 ml milk; 2 eggs; 1 tablespoon sugar; 200 g vanilla ice cream

Dessert - Crepes with caramelized apples by Rada N. - Recipia

Crepes with caramelized apples are usually served for dessert, with the warm filling and vanilla ice cream on the side. The thin crepes wrap around tender apples in a glossy syrup, like a tart filling. I cut the apples into cubes about 1.5 cm wide. Prep: 10 minutes. Cook: 26 minutes. Rest: 15 minutes. Total time: 51 minutes. Serves: 4. About 550 kcal and 16 g protein per serving.

Ingredients

3 medium apples (450 g)
3 tablespoons sugar
250 g flour
500 ml milk
2 eggs
1 tablespoon sugar
200 g vanilla ice cream

Preparation

1. Peel the apples and cut them into cubes. In a bowl, mix the flour with 470 ml of the milk, the eggs and the sugar for the batter; set aside 30 ml of the milk. 2. Put the apples in a saucepan with the 3 tablespoons of sugar and cook for 10 minutes over medium heat, stirring now and then, until they soften slightly and the syrup turns glossy. 3. Let the apples cool for 15 minutes. 4. Heat a nonstick pan and cook 8 crepes, about 2 minutes each, turning them when the edges lift away and the underside is golden. 5. Fill the crepes with the apples while they are still slightly warm, and serve with the vanilla ice cream.

Notes

Firm-fleshed apples, such as Granny Smith or Fuji, hold their shape better; floury apples soften quickly and can turn almost to purée. Small cubes soften faster than large ones, so check them before the 10 minutes are up. If the batter is too thick, gradually use the 30 ml of milk you set aside, a tablespoon at a time. Serve a milky coffee alongside. Filled crepes keep covered in the fridge for up to 3 days. You can swap the filling for other fruit, jam or chocolate; the dish contains gluten, dairy and eggs. I was inspired by Bya after seeing the version on the site some time ago.

Frequently asked questions

Why do the crepes stick to the pan?

Let the nonstick pan heat up for 2 minutes over medium heat before you pour in the batter. If the pan isn't nonstick, lightly grease it before each crepe.

Can I replace the milk with a plant-based drink?

Yes, use 500 ml of unsweetened oat drink instead of the milk.

How do I fold the crepes so the filling doesn't spill out?

Leave an empty border of about 2 cm on each side, then fold in the sides before rolling up the crepe.