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Fall Apple Crepe
These Apple Crepes are like an apple pie - in a crepe - delicious - traditional French and American desserts combined into one.
Ingredients
APPLE FILLING
·
granny smith apples
·
1 pound
brown sugar
·
1 cup
butter
·
1/4 pound
Herbies Cinnamon Quills (ground)
·
1 teaspoon
Herbies Allspice
·
1 teaspoon
CREPE BATTER
·
large eggs
·
2
flour
·
1 cup
water
·
1/2 cup
whole milk
·
1/2 cup
sea salt
·
1/2 teaspoon
orange zest
·
1 teaspoon
olive oil
·
1 tablespoon
WHIPPED CRÈME FRAICHE
·
cream
·
1/2 cup
crème fraiche
·
1/2 cup
Herbies Cardamom Seed - Green (ground)
·
1 tablespoon
CAGETA SAUCE
·
whole milk
·
1/2 gallon
Herbies Cinnamon Quills (whole)
·
2
fine sugar
·
2 cups
CANDIED ALMONDS
·
almonds, skinned & roasted
·
1 pound
brown sugar
·
2 cups
water
·
1 cup
Herbies Vanilla Extract
·
1 teaspoon
Instructions
Jenny's Tip: - Don't worry - even though it's a 6-step process the steps are really easy so watch the video and see exactly how easy it is to enjoy simple, delicious, flavorful food with just the right wine.
Step 1 ~ Apple Filling
Peel the apples, remove the apple cores and cut the apples into thin slices
In a saucepan over medium heat, melt the butter
Add brown sugar, incorporate it with the melted butter, then add the apple slices and cook until golden
Lower the heat and add in cinnamon and orange zest then continue to cook until the apples have softened
Transfer the pan contents to a bowl and let cool
Step 2. ~ Making the Crepes
In a large mixing bowl add in the eggs and whisk
Gradually add the milk pouring down the bowl side and whisk, then the water, followed by the olive oil and lemon zest whisking to combine after each addition. Finally add the flour and continue whisking, seasoning with salt and pepper to taste, until combined and the batter is smooth
In a pan over medium heat, add the oil then, using a ladle, add about 1/4 cup of the batter onto pan, swirling it to evenly coat
Cook both sides until golden and crispy - about 2 minutes on first side, then flip and cook about 1 minute more
Set the crepe on a plate to construct the dish
Repeat with remaining batter
Step 3 ~ Cajeta (Mexican Caramel Sauce)
In a saucepan add in the milk, sugar and Cinnamon Quills
Place the pan on the stove over medium heat, and stir frequently. Make sure the milk stays at a gentle simmering boil rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching
In time the milk should start to turn golden brown so reduce the heat once the caramel color is obvious
Remove the cinnamon sticks
At this point, it will start to thicken fast, so it’s important to keep stirring so the milk doesn’t burn on the bottom of the pan
Step 4 ~ Cream Topping
In a large mixing bowl whisk the cream until it has a soft peak
Add crème fraiche and continue to whip until it has formed a stiff peak
Add cardamom and continue whisking to incorporate
Step 5 ~ Candied Almonds
In a pot combine brown sugar, vanilla and water
On medium heat bring to a slow boil until it looks like caramel
Add the almonds in and reduce until there is no more liquid in the pot or between the almonds.
Pour the almonds onto a baking sheet pan and cool
Once cooled put it into a Ziploc bag and crush the nut mixture until it's a really rough crunch
Step 6 ~ The Big Finish
Heat butter in a pan until liquid
Add a folded crepe, heat and flip until both sides are golden
Add apples to the pan and heat.
Plate the crepe and soon the apples and sauce over the top
Top the dish with the cajeta sauce
Top with almonds and a scoop of the cream
Dust with powdered sugar
Jenny's Tip: -
The candied almonds are a "popycock" style which are usually cashews or pecans with popcorn. In a pinch you could use the store bought variety but almonds are much better and doing them yourself is easy and makes this dish your very own.
Cardamom has a unique flavor and aroma that defies the boundaries of normal sensory comparisons. It is compellingly strong, yet delicate; sweet, yet powerful; with an almost eucalyptus freshness.
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savory foods.
Ground cinnamon quills is the best grade of cinnamon to use in the majority of cooking applications.