Crepes freeze well. Let them cool
thoroughly, put a piece of wax paper between each one. Wrap up in saran wrap and
then a plastic bag.
Crepes with Caramel Apples
For the crepes:
1/2 C. flour
1 medium egg
3/4 C. milk
1 T. apple brandy or rum
1 T. butter (for frying)
For the caramel apples:
3/4 C. sugar
2 T. room-temperature butter
3 T. cream
1/8 C. apple brandy or rum
2 apples, peeled, cored, and sliced, about 1 1/2 cups
1/2 pint ice cream for serving
1 T. confectioners' sugar
Mint sprigs for garnish (optional)
To make the crepes, put the flour into a large bowl, make a hollow in the center
and add the egg, milk, and apple brandy or rum. Whisk with an electric beater
until bubbly and set aside until ready to cook the crepes.
To make the caramel apples, put the sugar into a medium saucepan over high heat
and boil rapidly without stirring until the mixture turns golden, about 6 to 7
minutes. Have a pastry brush standing in a cup of cold water by the stove, and
brush the sugar syrup from the sides of the pan from time to time to help
prevent crystallization.
When the mixture is golden, remove briefly from the heat and add the butter,
cream, and apple brandy or rum. Return to the heat and stir, then add the apple
slices and cook over moderate heat for about 3 minutes or until they are
slightly softened. Keep warm while you cook the crepes.
To cook the crepes, choose a small nonstick lightly greased frying pan. Cut the
tablespoon of butter into small cubes and add one to the pan over high heat.
Pour in a part of the crepe mixture, letting it form a circle about 5 to 6
inches in diameter. Cook on one side until the surface looks dry, then flip and
cook the other side. Make 6 crepes in this way and keep them warm.
To serve, overlap 3 crepes each on two plates. Add 2 oval scoops of ice cream
and top with the warm caramel-apple mixture. Sift confectioners' sugar on top
and decorate with mint sprigs if you are using them.
