Bon Appetit/February 2004

Crepes with Caramelized Apples, Rum Sauce, and Vanilla Ice Cream
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
CREPES: 3 large eggs 1 cup whole milk 2 tablespoons dark rum
2 tablespoons (1/4 stick) unsalted butter, melted 1 tablespoon sugar 1/2 teaspoon salt
1/4 teaspoon ground cinnamon 1 cup all purpose flour additional melted butter
APPLES: 5 tablespoons unsalted butter 3 pounds medium Golden Delicious apples, peeled, quartered, cored, each quarter cut into 3 wedges 3/4 cup (packed) golden brown sugar
1/2 cup apple juice 2 tablespoons fresh lemon juice 1 teaspoon grated lemon peel
1 teaspoon ground cinnamon 3 tablespoons dark rum vanilla ice cream



1 FOR CREPES: Mix first 7 ingredients in blender until smooth. Add flour in 3 additions, blending until smooth after each and scraping down sides of container. Let batter stand at room temperature at least 1 hour and up to 2 hours.
2 Heat medium nonstick skillet with 7-inch-diameter bottom over medium-high heat. Brush with melted butter. Pour in 3 tablespoonfuls crepe batter, rotating and shaking pan so batter cover bottom evenly. Cook crepe until golden on bottom, about 45 seconds. Turn crepe over and cook until brown in spots, about 30 seconds. Turn crepe out onto paper towel, spotted side up. Repeat with remaining batter, brushing pan with butter before making each crepe and layering each between paper towels.
3 FOR APPLES: Melt butter in large skillet over high heat. Add apples; saute until deep golden and tender, tossing often, about 15 minutes. Add sugar, apple juice, lemon juice, lemon peel, and cinnamon. Simmer until juices thicken and apples are very tender, turning with spatula, about 3 minutes. Remove from heat.
4 Butter large ovenproof rimmed platter. Arrange 12 crepes on work surface, spotted side up. Spoon apples into center of crepes, dividing equally and leaving sauce in skillet. Fold 1 side of crepes over filling; roll up, enclosing filling. Arrange on platter, seam side down. Stir rum into sauce in skillet. Bring to boil, stirring.
5 Preheat oven to 350 F. Spoon sauce over crepes. Bake until warm, about 10 minutes. Serve with cream.

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