Caramelised Apple Star Crêpes with Apple Butter Sauce
Inspired by techniques from NYT Cooking.
Delicate single-serve crêpes with a caramelised apple star cooked right into the batter, finished with a buttery apple sauce.
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Method
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Equipment
- 20 cm non-stick frying pan
- mixing bowl
- whisk
- small saucepan
- thin spatula
- 4 warm plates
- chopping board
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 297 kcal |
| Protein | 3 g |
| Carbohydrate | 24.5 g |
| of which sugars | 20.1 g |
| of which free sugars | 13.5 g |
| Fat | 21.7 g |
| of which saturates | 13.4 g |
| Fibre | 1.4 g |
| Salt | 0.07 g |
Protein per 100 kcal
1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Filling
- 1 large tart apple (Granny Smith or Golden Delicious), about 220 g
Batter
- 11 g plain flour about 4 tsp
- 17 g caster sugar about 4 tsp
- 1 large egg
- ¼ tsp vanilla
- 120 ml double cream
For cooking
- 4 tsp unsalted butter
Sauce
- 120 ml apple juice
- 25 g caster sugar about 2 tbsp
- 28 g unsalted butter, cold, cubed
- 1
Prep apple. Peel, core and quarter 1 large tart apple, then cut each quarter into 4 slices to give 16 pieces.
- 2
Reduce. Boil 120 ml apple juice with 2 tbsp caster sugar in a small saucepan until reduced by half, about 5 min.
- 3
Enrich sauce. Off the heat, whisk in 28 g cold butter a few cubes at a time until glossy, then keep warm without letting it boil again.
- 4
Make batter. Whisk 4 tsp flour with 4 tsp caster sugar, 1 egg and ¼ tsp vanilla, then beat in 120 ml double cream until smooth.
- 5
Brown apples. Heat 1 tsp butter in a 20 cm pan and brown 4 apple slices on both sides, then arrange them in the centre as a star.
- 6
Cook. Pour a quarter of the batter evenly over the apple star, keeping it in place, and cook for about 1 min until lightly browned underneath and fully set.
- 7
Turn out. Turn the crêpe onto a warm plate so the apple sits on top, then repeat with the remaining batter and apple to make 4.
- 8
Finish. Spoon a little warm sauce over each crêpe before serving.
Storage
These crêpes are best served immediately while warm, so make them just before your guests sit down. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
