Crepes Aux Fruits

 

Crepes Aux Fruits

Sunday evening, Phyllis and husband Dave were dinner guest at our daughter's home.  Phyllis is a long time friend of the family and piano teacher of Anne and Greg's daughters.  We were gifted with hostess gifts of  Phyllis's homemade Apricot Jam and the recipe for Crepes Aux Fruits.  What a wonderful gift! 

Ingredients:

3 - 4 apples or pears thinly sliced, sautéed in butter 

    until tender

Add lemon juice 

1/4 to 1/2 cup apricot jam

1 1/4 cup toasted slivered almonds 

1 to 2 tablespoons rum

Simmer a few minutes.

Directions:

Fill crepes, fold, and place in buttered baking dish.  

Sprinkle with confectioners sugar, dot with butter.

Bake 350 degrees until heated through.

Crepe Recipe:

Ingredients

4 eggs
1 1/3 cups milk
2 tablespoons butter, melted, or oil
1 cup all-purpose flour
1/2 teaspoon salt, if desired

Directions:
In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.

Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil.

Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn and cook other side until light brown. Fill with desired filling.

One of the best tools for making crepes is the right pan. An 8-inch skillet with sloped sides, that has a nonstick finish or is a heavy-bottomed stainless-steel that heats well, allows you to quickly pour in the batter and gently swirl it around to make consistently thin crepes that are evenly browned and lacy around the edges.

• Use a wire whisk to stir up the batter—and you want it to be very smooth. Strain it through a wire mesh sieve to remove any lumps if needed.
• Crepes are great made ahead. To freeze place crepes between pieces of plastic wrap, then wrap entire stack in foil for up to 2 months. To thaw, place package in refrigerator overnight, remove pieces of plastic wrap between crepes and bake in 250°F oven 5 minutes or until warm.
• Heat the pan slowly so it reaches the perfect temperature to quickly cook each crêpe without sticking. Lightly butter the pan before adding the batter; buttering skillet as needed.
• Practice flipping the crêpes. Wait until the surface of a crêpe is no longer shiny and the edges are starting to brown. Loosen it from the skillet with a small spatula; turn and cook other side until light brown. Another method is after loosening from skillet, lift the pan up off the burner. Push the skillet forward quickly so the crêpe slides out and flips on its own, landing back in the pan to finish cooking.
• Save time and make crepes ahead of time. Make crepes as directed and cool completely; do not fill. Stack crepes, placing waxed paper between each, keep covered.

Serve with Creme Chantilly

Ingredients:
½ vanilla bean
1 cup heavy whipping cream
2 tablespoons superfine sugar
½ teaspoon vanilla extract

Directions:

Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.

Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.