Recipe courtesy of Crepe Expectations
The William Tell Crepe
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- Level: Intermediate
- Total: 13 hr 30 min (includes resting time)
- Active: 1 hr 30 min
- Yield: 8 crepes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 613
- Total Fat
- 32 g
- Saturated Fat
- 19 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 4 g
- Sugar
- 52 g
- Protein
- 7 g
- Cholesterol
- 164 mg
- Sodium
- 670 mg
- Level: Intermediate
- Total: 13 hr 30 min (includes resting time)
- Active: 1 hr 30 min
- Yield: 8 crepes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 613
- Total Fat
- 32 g
- Saturated Fat
- 19 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 4 g
- Sugar
- 52 g
- Protein
- 7 g
- Cholesterol
- 164 mg
- Sodium
- 670 mg
Ingredients
Directions
Special equipment:
an electric crepe plate or a crepe pan- For the crepe batter: In stand mixer, mix the eggs, milk, salt and 1 cup water until frothy. Add the flour; mix until thoroughly incorporated and free of lumps. Scrape the sides of the bowl and then add the melted butter; mix for 30 seconds. Let stand for 12 hours or overnight to allow the gluten to relax.
- For the apple filling: Heat a pot over medium heat. Add the butter and sugar. Once the butter has melted, add the sliced apples and cook until soft, 7 to 9 minutes. Stir in the cinnamon, vanilla and lemon juice. Set aside to cool.
- For the caramel sauce: Heat a small saute pan over medium-high heat. Add the sugar and the vanilla bean; cook, stirring continuously, until the sugar liquefies and turns reddish brown. Add the butter, stirring until fully incorporated, 2 minutes. Slowly drizzle in the cream; boil for 1 minute. Remove from the heat and add the salt. Set aside to cool before using the sauce will thicken upon cooling.
- Assembly: Preheat a crepe plate to 200 degrees F or heat a crepe pan over low heat. Spin 1/2 cup of the batter on the crepe plate. Cook for 1 minute. Flip, and add 3/4 cup of the apple filling to the crepe. Cook for 2 minutes, then fold the crepe over into a half moon. Cook for another 2 minutes and then fold into thirds. Drizzle some caramel sauce over the crepe and serve. Repeat with the remaining batter.
Cook’s Note
Cook's Note: If you like, feel free to dust the finished crepes with powdered sugar and serve with whipped cream or ice cream.
