February 20, 2017
Rob
,
5

Crêpes with apples, cinnamon and salted caramel chantilly

On the web, it is very easy to find a recipe for a crêpe batter. But it is almost impossible to find a complete recipe of a good-looking dessert with a crêpe! That’s why I had to come up with a recipe of my own for the Chandeleur/Candlemas on February 2nd, also known as “the day of crêpes” here in France.

I assembled my dessert with sauteed apples with cinnamon (that already sounds fancy by itself), with an insanely delicious salted caramel chantilly cream. I also added fresh apple dice on top to give a different texture.

If you are able to make a caramel, there is nothing particularly difficult in this recipe. I like this dessert because you can prepare all the elements in advance and assemble them when needed in a few seconds!

Note: the caramel decoration looks nothing like what I had in mind, but it doesn’t look bad either. I baked granulated sugar in the oven until it turned brown then covered it with parchment paper until it came back to room temperature. Alternatively, you can just grab a spoonful of caramel (before you add the cream in the recipe) and wave it over a sheet of parchment paper to make a random decoration.

 

Crêpes with apples, cinnamon and caramel

Print recipe

Ingredients

Crêpes

40gUnsalted butter
1Egg
1Egg yolks
250gMilk
100gPastry flour
30gPowdered sugar

Filling

1 tablespoonUnsalted butter
1Granny Smith apple
1 tablespoonBrown sugar

Salted caramel chantilly cream

80gGranulated sugar
200gHeavy cream
100gHeavy cream (optional)
1/2Vanilla bean
30gUnsalted butter
2 pinchesFleur de sel (or kosher salt)

Decoration

Caramel decoration

Directions

Crêpes

1
Melt the butter on medium-low heat until it turns a brown color and start smelling like hazelnuts
2
Whisk together the eggs and milk in a bowl
3
In a separate bowl, sift together the powdered sugar and the flour
4
Pour the liquid mixture on the powders and whisk vigorously to avoid lumps (you can also mix with an immersion blender)
5
Incorporate the cooled brown butter and set the batter aside for around 30 minutes
6
Pour a ladle of batter on a non-stick pan on medium-high heat and flip when bubbles start to form (around 1-2 minutes per side)

Salted caramel chantilly cream

7
Heat the sugar on medium-low heat in a saucepan until it becomes caramel. Avoid stirring until the sugar has completely melted.
8
Pour the boiling cream over the caramel. Beware of splashes: the cream will foam, it's normal. Incorporate the vanilla seeds and cook for around 1 more minute.
9
Strain the caramel cream
10
With a spatula, incorporate the butter and the fleur de sel then refrigerate
11
When the caramel cream is fridge cold, whip it to stiff peaks at high speed

Filling

12
In a saucepan on low heat, melt the butter and add the coarsely chopped apple
13
Add the sugar and the cinnamon and cook for around 15 minutes

Assembling the crêpes

14
To serve, place some of the apple filling on one half of a crêpe and fold it in two
15
With a spatula, make a mark on the crêpe, and fold it again in two
16
Sprinkle the crêpe with powdered sugar, add a spoonful of caramel chantilly, a teaspoon of a fresh diced apple and a caramel decoration

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