To showcase fall’s approved fruit, Chef Todd English sautes apples to construct a stellar crepe stuffing.
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- 6 tbsp. unsalted butter
- 4 mammoth Gala apples
- 3/4 c. sugar
- 1 tsp. ground cinnamon
- 1 1/2 tsp. salt
- 6 mammoth eggs
- 1 c. milk
- 1 c. all-goal flour
- 2 tbsp. vegetable oil
- 1/2 c. mascarpone
Directions
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- Step 1In a mammoth pan over excessive warmth, melt butter. Sauté apples, 1/2 cup sugar, cinnamon, and 1/2 teaspoon salt, about 5 minutes. Effect apart.
- Step 2In a medium bowl, bound eggs and milk. Add flour and last sugar and salt; bound except soft. Warmth a 6-stride nonstick pan over excessive warmth. Brush pan with oil and coat with 1/4 cup batter. Cook crepe except golden, about 1 minute; flip and cook dinner for 30 seconds. Repeat with last batter.
- Step 3Fill every crepe with 1/4 cup apples, fold in half, and top with 1 tablespoon mascarpone.
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