Dutch Apple Crepes
(6 servings) Printable Version
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 the batter is used and reserve cooked crepes, keeping warm.
Melt butter in a medium saute pan. Add sugars, apple, lemon zest, cinnamon and lemon juice, saute briefly. Remove pan from heat and add liqueur. Carefully return pan to heat, as liqueur will flame. Simmer for one minute. Cook until sauce thickens slightly. Fold crepes and place on serving plates. Top with apple mixture and with a generous amount of Streusel Topping. Garnish with with whipped cream. Dust with Confectioner's sugar and add mint sprigs.
1/4 cup Brown sugar
1/4 cup Oatmeal
1/8 cup Flour
1/4 cup Toasted sliced almonds, crushed
1/2 tsp. Ground cinnamon
1 oz. Butter, cut into small cubes, softened
Combine ingredients in a bowl. Mix with hands until mixture turns into "crumbles". Use as a topping for cobblers, strudel, crumb pies and cakes.
Makes 1 cup
Makes 6 Servings
A slightly complex recipe, but well worth the effort. Includes a great Streusel topping.
Mr Breakfast would like to thank efarkas for this recipe.
Recipe number 713. Submitted 10/27/2002.
Comments About This Recipe
What do you think of Dutch Apple Crepes?
From proverbs 31
Overall Average Rating =(out of 5)
Based on 2 votes.
That was delicious - what a great way to start the day!
Comment submitted: 11/5/2009 (#8971)
From ummwesam (Team Breakfast Member)
This was a great recipe. Not complex at all, just several steps involved. Could easily be made ahead of time, but would save the apples for last. The crepe recipe was more blinchki (russian crepe) which are more rubbery than other crepes I have had. We use this crepe for meat fillings as well spinach and feta fillings. Cheese is also really good, though when we do this its without the sugar in the crepe. Overall I found this to be really good, just nothing out of the ordinary. The apples however, were really yummy, and the kids slurped them up! In the end to be honest for the amount of crepes there wasnt enough apple filling. We had left over crepes, enough we will be using for dinner tonight, and the apples, well we were looking for more!
Comment submitted: 12/14/2007 (#4174)
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