~As American as Mom's Apple Pie & French Crepes~

In my opinion this 'feel-good' dessert is truly the best of two worlds:  Our traditional American apple pie filling rolled up inside of a classic French crepe.  It's light to eat, easy to make, elegant to look at, and, it's the perfect ending to any breakfast, lunch, brunch or dinner.  It's as appropriate for a weeknight family meal as it is for a party or holiday celebration.  It is so perfect, I am serving it right next to my traditional pumpkin pie after Thanksgiving dinner this week.  Plus:

The crepes & the apple filling can be made days in advance!!!

Yes, both can be made separately 3-4-5 days in advance of gently reheating in the microwave, assembling and serving, which I appreciate, because it's one less thing I have to stress about as the clock ticks down to show time on Thursday.  Check out my method for ~ How to: Make 'French' Crepes (Sweet or Savory) ~  in Category 15, or, by clicking on the Related Article link below!

Here's what you'll need to make my 'Mom's Apple Pie Crepes':

12  6" round or square French crepes, my recipe or yours

2  pounds peeled, cored and 1/2" diced Granny Smith Apples (Note: I got 2 pounds from 6, large, 9-ounce apples.)

1/4  cup firmly-packed dark brown sugar

1/4  cup apple Schnapps

1  teaspoon pure vanilla extract, not imitation

1  teaspoon ground cinnamon

1/4  teaspoon ground cloves

1/8  teaspoon ground nutmeg

1/4 teaspoon sea salt

2  tablespoons ice cold salted butter, for stirring into warm apple filling just prior to serving

Note:  This is my favorite "apple pie" spice blend.  Feel free to adjust or make substitutions to your liking.

~ Step 1.  Prepare the crepes, adding the 1 teaspoon of sugar (to make sweet crepes) plus 1 teaspoon vanilla extract.  Cover with plastic wrap and set aside or refrigerate until serving time. Return to room temperature prior to gently reheating in the microwave and serving as directed below.

~ Step 2.  Prep the apples as directed, placing them in a large bowl as you work.  Add the brown sugar, Schnapps, vanilla, cinnamon, cloves, nutmeg and salt.

Using a large spoon, stir until sugar is dissolved and ingredients are combined.  Set aside to mascerate for 20-30 minutes, stirring occasionally.

                                           ~ Step 3.  In a 12" skillet over medium-high heat, saute the apples, stirring frequently until just cooked through with a bit of crunch left in their centers, about 6 minutes.

Note:  This is the texture I like them. Feel free to cook them less or more to suit yourself -- at your own risk!

~ Step 4.  Remove from heat, wait 1-2 minutes, then, stir in the butter. Allow mixture to cool to a warm temperature (to give sauce time to thicken) about 20-30 minutes prior to serving.  You will have 4 cups of apple filling, or, 1 cup for every 3 crepes.  Note: Filling may be refrigerated 3-4-5 days in advance of serving. Return to room temperature and gently reheat in the microwave prior to assembling.

~Step 5.  Using a slotted spoon, on each crepe, place about 1/3 cup of apple filling.  Roll up "burrito-style" as pictured above.  Place 1 or 2 on each plate (depending upon how large a portion you want to serve), drizzle with a bit of sauce and a dusting of powdered sugar.  Serve:

As American as Mom's Apple Pie & French Crepes:  Recipe yields 4 cups of apple filling and 12, 6" apple filled crepes, or, 6-12 servings.

Special Equipment List:  cutting board; vegetable peeler; chef's knife; 12" skillet, preferably nonstick; large spoon; large slotted spoon

Cook's Note:  For another one of my favorite Fall apple desserts, as well as one that is often on my Thanksgiving table, try my recipe for ~ Sour Cream, Apple & Walnut-Streusel Pie ~.  You can find the recipe in Categories 6, 17 or 18!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2013) 

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