Caramelized Apple & Calvados Crêpes Recipe

Caramelized Apple & Calvados Crêpes Recipe

  • Eight 6- or 7-inch dessert crepes, flavored with Calvados
  • 3 Granny Smith or Golden Delicious apples
  • 2 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • 1 tablespoon Calvados or Cognac (optional)
  • ½ teaspoon ground cinnamon (optional)
  • 3 tablespoons hazelnuts, toasted, skinned, and chopped
  • Powdered sugar for dusting
  • Whipped cream or vanilla ice cream for garnish
  1. Prepare the crêpes. Cover them with aluminum foil and keep warm in a 200°F oven, or cover and reheat them in a baking pan in a preheated 325°F oven for 5 to 10 minutes, or until heated through.
  2. Peel, core, and slice the apples. In a large skillet, melt the butter over medium heat until it starts to sizzle. Add the apples, sprinkle with the sugar, and cook until the sugar turns amber, about 3 minutes. Gently sauté the apples and sugar until tender, another 4 to 5 minutes. Gently mix in the optional Calvados or Cognac and cinnamon, if you like; add the nuts. Set aside.
  3. Arrange a few slices of caramelized apples on one-quarter of each crêpe. Fold each crêpe in half twice so it is triangular in shape. Sprinkle with powdered sugar. Top with a dollop of whipped cream or ice cream and serve at once.