Caramelapplecrepes Food

CARAMEL APPLE CREPES

Steps:

• For crepes, prepare the Basic Dessert Crepes. Fold each crepe in half, browned side out. Fold in half again, forming a triangle. Place crepes on a serving platter.
• In a heavy small saucepan, cook and stir brown sugar and honey over medium-high heat till bubbly. Reduce heat to medium. Boil mixture, uncovered, for 6 minutes (adjust heat as necessary to maintain a steady boil). Remove from heat. Slowly and carefully stir in whipping cream (mixture will bubble up).
• Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Top crepes with apples. Spoon some of the sauce over crepes (cover and chill remaining sauce for another use). Top with pecans. If you like, serve with ice cream. Makes 7 servings.

APPLE CARAMEL CALVADOS CREPES

Steps:

• In a blender or food processor, combine flour, milk and egg. Process just until blended. Pour into a pitcher and stir in 2 tablespoons melted butter and the Calvados.
• Place a crepe pan or small nonstick skillet over medium-high heat. Brush with butter. Allow pan to heat for about a minute; if it is not hot enough batter will not spread thinly. Ladle a scant 1/4-cup batter into pan and quickly swirl so batter forms a thin pancake. Return pan to heat and watch for tiny bubbles to form on surface and edges of pancake. Flip pancake; it should be light golden brown. Allow to cook about 30 seconds longer, then transfer to a plate lined with parchment paper. Continue making pancakes, layering each one with parchment. Crepes may be covered and stored at room temperature for up to a day.
• Peel, core and cut each apple in two. Cut the two pieces into four wedges, and cut each wedge crosswise. Place in a saucepan and add lemon juice, butter and sugar. Place over medium heat and cook uncovered, stirring occasionally, for 10 minutes. Cover and continue to cook and stir for another 10 minutes. Allow to cool for 5 minutes before serving.
• In a small saucepan combine the butter, brown sugar and corn syrup. Bring to a boil and simmer for 2 minutes, then add cream and Calvados. Continue to simmer until thickened slightly, 2 to 3 minutes.
• To assemble, place a room-temperature crepe on a plate. Spoon warm apple filling into center, and fold edges over it. Drizzle warm sauce on top. Repeat with remaining crepes, and serve.

CARAMEL APPLE GRAPES

Steps:

• Soak grapes in caramel vodka and refrigerate 1 hour.
• Drain grapes and pat dry with paper towels.
• Poke toothpicks in grapes, then dip in caramel and peanuts. Transfer to a parchment-lined baking sheet to let set.
• Serve.

CARAMEL-APPLE CARAMELS

Steps:

• Lightly oil a 9- by 13-inch rimmed baking pan. Line with parchment with a 2-inch overhang on 2 sides, and oil the parchment. Place a small bowl of warm water and a pastry brush near the cooktop.
• In a small saucepan, combine the cream, apple butter, vanilla, salt, cinnamon, nutmeg, and allspice. Heat over low heat until warm, stirring to combine. Keep warm over low heat.
• Meanwhile, in a large, heavy saucepan over medium-high heat, bring the corn syrup to a boil, swirling the pan to evenly heat, about 45 seconds. Add one third of the sugar and poke it into the bubbling syrup with a heatproof spatula to remove all the lumps and evenly moisten. There should be no visible clumps of sugar visible. Repeat with two more additions, then stop poking. Cook, swirling the pan occasionally, until the mixture is very dark amber and registers 320° F on a candy thermometer, about 8 minutes total. If the sugar crystallizes on the sides of the pan, dip the pastry brush in cold water and brush away the crystals.
• When the sugar mixture is ready, remove from the heat and carefully add the warm cream mixture, then the butter. The mixture will bubble up and steam. Immediately whisk until very smooth and emulsified. At this point, the caramel should register 245° F on a candy thermometer.
• Carefully pour the caramel into the prepared pan. If necessary, tilt the pan to form an even layer. Let stand at room temperature until cool and firm, at least 2 hours and up to overnight.
• Lift the caramel out of the pan with the parchment paper and place on a cutting board. Work quickly to cut the caramel into 1-inch x 1/2-inch rectangles and wrap in candy wrappers.
• DO AHEAD: The wrapped caramels can be kept at cool room temperature for up to 1 month.

THE BEST CARAMEL APPLES

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

CARAMELIZED APPLE CREPES

Steps:

• In a medium bowl, sift together flour and salt. Whisk in eggs, egg yolk, and about 1 tablespoon milk, forming a smooth batter with a pastelike consistency. Add remaining milk and 1 teaspoon vanilla; mix until no lumps remain. Melt 4 tablespoons butter in a nonstick skillet, and stir into the batter; leave a film of butter in the skillet. Let the batter rest at room temperature about 30 minutes.
• Heat oven to warm. Over medium-low heat, warm the skillet thoroughly. Stir batter, and carefully ladle about 1/4 cup batter into skillet. Rotate skillet so batter spreads out and thinly coats the bottom and edges of the skillet. Return skillet to heat, and cook crepe until edges turn golden brown and lacy, and start to pull away from the skillet, about 2 minutes. Using a knife or an offset spatula, carefully turn crepe over; cook other side until just golden, 30 to 40 seconds. Slide the crepe onto a heat-proof plate. Repeat with the remaining batter, stirring it before making another crepe. Stack cooked crepes on top of one another.
• Loosely cover plate of crepes with aluminum foil, and place in the oven to keep warm.
• Place apples in a medium bowl. Add lemon zest, lemon juice, cinnamon, and ginger. Toss to coat.
• Melt the remaining 2 tablespoons butter in a 12-inch cast-iron skillet set over medium heat. Add granulated sugar, and cook, stirring occasionally, until sugar turns amber in color, about 5 minutes. If caramel starts to get too dark, remove skillet from heat. Add apples, and cook, turning apples over, until soft and completely caramelized. Pour Calvados into a measuring cup, then pour into skillet. Carefully ignite the alcohol, and allow the flame to burn out, 2 to 3 minutes, shaking skillet to toss the apples in the syrup. Remove apples from heat; let cool slightly.
• Combine creme fraiche, remaining 1/2 teaspoon vanilla, and confectioners' sugar in a chilled mixing bowl. Whip mixture until light, fluffy, and almost doubled in volume.
• Remove the crepes from oven, and transfer to six serving plates. Spoon a scant 1/2 cup caramelized apples onto each crepe, and dust lightly with confectioners' sugar. Spoon a generous amount of creme-fraiche mixture over apples. Fold crepes, and serve immediately.

CARAMELIZED APPLE CREPES

Steps:

• Make the crepes according to recipe instructions.
• In a large pan, add half a teaspoon of butter and 2 teaspoons of apple juice. Allow the butter to melt.
• Add a crepe to the pan and cook for approximately 1 minute until the crepe starts to caramelize. Fold into quarters and place on a plate while you continue with the remaining crepes.
• Melt the remaining butter in the pan then add the apples. Add sugar, salt, lemon juice and remaining apple juice and cook until the sauce is reduced and the apples are tender.
• Place the crepes back into the pan and spoon over the sauce.
• Serve with ice cream.

CARAMEL APPLE CREPES

Steps:

• Place 1/4 cup raisins in small bowl and add 2 tablespoons of rum or brandy. Set aside.
• Crepes:.
• Combine flour, milk, eggs, oil and salt; beat until smooth and lump free.
• Heat a small skillet or crepe pan, spray with non-stick oil and remove from heat.
• Spoon in 2 Tbsp batter; tilt skillet to spread evenly.
• Return to heat; brown on one side.
• Invert pan over paper towel to remove.
• Repeat with remaining batter.
• Apple Filling:.
• In a heavy small saucepan melt butter, add brown sugar; cook and stir over medium-high heat until sugar is dissolved and creamy. Remove from heat. Slowly and carefully stir in whipping cream (mixture will bubble up).
• Set aside.
• Toss apple slices with lemon juice, cinnamon and nutmeg.
• Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Add raisins and 1/4 of the caramel sauce.
• Top crepes (browned side down) with apple mixture and fold (browned side is now showing). Place 2-3 crepes on individual serving dishes; top with pecans and dust with powdered sugar.
• Serve with ice cream with caramel sauce drizzled over top.

CARAMEL APPLE CREPES

Steps:

• In a large skillet over medium heat, melt butter. Add brown sugar and 2 tablespoons syrup; cook and stir over medium heat until sugar is dissolved. Add apples; cook until apples are tender., In a small bowl, beat the cream cheese, cinnamon and remaining syrup until smooth. Spread over crepes. Fold crepes into quarters and serve with apple mixture. Sprinkle with cinnamon-sugar.

CARAMEL APPLE BREAD

Steps:

• Preheat oven to 350F/175C. Grease a 9x5-inch loaf pan.
• In a large bowl mix together flour, baking powder, baking soda, salt, cinnamon, and sugar.
• In a medium bowl whisk the egg, then add oil, vanilla extract and yogurt until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the chopped apple. Pour the batter into prepared loaf pan.
• Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean. If the top is getting too brown while baking, cover pan loosely with aluminum foil. Allow to cool completely in the pan on a wire rack.
• To make the glaze: In a medium saucepan, mix together sugar, heavy cream, and butter and bring to a boil. Reduce the heat to medium-low and let the mixture simmer for 1-2 minutes, whisking occasionally. Remove saucepan from the heat, and let cool slightly. Add 1 tablespoon powdered sugar and whisk until smooth and combined. Mixture should be thick, if it's still liquid, add another tablespoon until thick but pourable. Spread caramel mixture evenly over the bread.
• Bread can be stored in an airtight container at room temperature for 3 days or in refrigerator for 5 days. Serve at room temperature.

CARAMEL APPLE CREPES

Steps:

• 1. Mix the eggs, milk, melted butter, salt and flour in a blender. Process until mixture is smooth. Chill for 3 hours. Heat a crepe pan or a small skillet. Brush it lightly with melted butter or vegetable oil. Spoon 2 T. of the batter in the pan and swirl to coat pan evenly. Cook for 1 minute or until light brown. Turn and brown the other side. Stack the crepes with waxed paper between them. Mix the cream cheese, pie filling, and powdered sugar in a bowl. Spread over each crepe and roll up. Spoon a small amount of warm Caramel Sauce over a dessert plate. Put 2 filled crepes over the Caramel sauce. Put a dollop of whipped cream over the crepes. Drizzle a small amount of the caramel sauce over the whipped cream. Arrange 3 or 4 apples slices in a fan on the side of the plate for garnish. Repeat for the remaining crepes. To make the Caramel sauce, heat the sugar in a pan over medium heat. Gently shake the pan until the sugar is a caramel color. Whisk in butter until almost blended. Whisk in cream. Bring to boil. Remove from heat and stir with a wooden spoon until all of the sugar is dissolved. Let stand until completely cooled. Store in airtight container in refrigerator. Reheat 2 Tbsp. per serving in top of double boiler or in microwave bowl in microwave.