Apple Crepes #7

                                                   Apple Crepes  (page 201)

  7 Tbsp. unsalted butter                           2 large Granny Smith apples, peeled, cored 
 1 2/3 cups all-purpose flour                     and cut into rounds 1/4 inch thick
 4 large eggs
 2 cups milk                                               Whipped cream or ice cream for garnish
 1 1/2 tsp. salt
 2/3 cup milk

1. Melt 3 Tbsp. of the butter. Let cool.

2. Place flour in a large mixing bowl. Make a well in the center. Add eggs one at a time, stirring in gently to mix eggs gradually with flour.

3. Add milk a little at a time until it is smoothly incorporated. Add salt and 2 Tbsp. sugar, and stir to mix. Pass batter through a fine sieve; then mix in melted butter.Refrigerate up to 12 hours.

4. Preheat oven to 250 degrees.

5. Place an 8-inch nonstick omelet or saute pan over medium heat. Add 1/2 Tbsp. butter and 4-5 apple slices. When butter starts to color, turn over apple rounds, and pour in 1/4 cup crepe batter, tilting pan to coat it evenly.

  6. When batter is set and browning at edges, flip crepe with a wide spatula. Top with 1/2 Tbsp. of butter. Sprinkle evenly with 1 Tbsp. sugar. Brown about one minute and flip again. Immediately transfer to a baking sheet and place in oven. repeat with remaining ingredients. Transfer crepes to individual dessert plates. Top with whipped cream or ice cream.

  Great for dessert or breakfast!