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milk salt sugar unsalted butter vegetable oil flour eggs lager beer vanilla bean apples sugar ground cinnamon salt apple cider
Viewed: 20 - Published at: 4 years agoIngredients
- 2 cups milk
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup ( 1/2 stick) unsalted butter, melted, plus more for pan and serving
- 1 tablespoon vegetable oil
- 1 1/4 cups all purpose flour
- 3 large eggs
- 1/2 cup lager beer
- 1 whole vanilla bean pod, split, seeds reserved
- 3 medium apples, peeled, cored, and cut into 1/2-inch wedges (see Notes)
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup apple cider or juice
Method
- To prepare the crepes: In a medium mixing bowl, combine the milk, salt, sugar, melted butter, and oil.
- Set aside.
- In another medium mixing bowl, add the flour and make a well in the center.
- Add the eggs and beat until incorporated.
- The batter will be quite thick and stiff.
- Slowly stir in the milk mixture, incorporating fully before adding more.
- Whisk in the beer and vanilla seeds.
- Set aside to thicken, 30 minutes to 1 hour.
- To prepare the apples: While the batter is thickening, make the apples.
- Preheat the oven to 450 degrees F. In a large, shallow baking dish, combine the apples, sugar, cinnamon, and salt, tossing until the apples are evenly coated.
- Spread out the apples in single layer, being sure not to crowd or overlap them.
- Bake for 10 minutes, until the apples are starting to soften, then remove the pan from the oven and stir well, turning the apples.
- Return the pan to the oven and bake until the apples are browning, about 5 minutes more.
- Now add the cider to the pan and stir to combine.
- Bake until the cider turns syrupy, about 5 minutes more.
- Remove the pan from the oven and set aside until you're ready to use it.
- After the batter has sat (at least 30 mintues), set a small frying pan over medium-high heat until it's very hot A drop of water splashed in the pan should sizzle and evaporate upon touch.
- Add a small spoon of butter (about 1/2 teaspoon) to the pan and wipe out the excess with a paper towel, working to coat all sides of the pan.
- Ladle a small amount of batter into the pan, about 1/8 cup.
- Lift the pan slightly, swirling to evenly coat it with a very thin layer of batter.
- When the crepe is lightly browned, use an offset spatula or small kitchen spatula to flip it over.
- Cook the second side until it's lightly brown, about 1 minute.
- Continue working in this fashion until ail the crepes are cooked, stacking them on a plate.
- To serve, fold 2 or 3 crepes into quarters and fan them out on a plate.
- Spoon over a portion of the apples and serve immediately.
