The William Tell Crepe

Total Time:
14 hr 30 min
Prep:
1 hr 30 min
Inactive:
12 hr
Cook:
1 hr

Yield:
8 crepes
Level:
Intermediate

Ingredients
  • Crepe Batter:
  • 4 eggs
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 4 tablespoons salted butter, melted
  • Apple Filling:
  • 4 tablespoons salted butter
  • 1/2 cup sugar
  • 6 Granny Smith apples, peeled, cored and sliced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/2 lemon, juiced
  • Caramel Sauce:
  • 1 cup sugar
  • 1/2 vanilla bean
  • 8 tablespoons salted butter
  • 1/2 cup heavy cream
  • 1 teaspoon salt
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 usingthe 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Cook's Note: If you like, feel free to dust the finished crepes with powdered sugar and serve with whipped cream or ice cream.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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