Caramelized-Apple Crêpes

Ooo I love spontaneous posts! After yoga this morning, I was going to attempt an omelet in the style of Jacques Pépin for brunch. I had watched his video and thought I could practice some of his techniques.

Little did I know that when I stepped into the kitchen, there would be a huge bowl of apple slices. My mom was in her make-four-apple-pies mode! I remembered seeing the caramelized-apple crêpes recipe beside the pancake ones and decided to test it out instead.

Caramelized-Apple Crêpes
Recipe adapted from Gale Gand's Brunch!
(Makes about 4 crêpes)

2 large eggs

1/2 cup of milk

1/4 teaspoon of salt

9 teaspoons of sugar

1/2 cup of all-purpose flour

4 teaspoons of unsalted butter

1 McIntosh apple, thinly sliced

1. Whisk the eggs and milk (Gale recommends using whole milk, but I only had 2% in the fridge) together in a bowl.
2. Whisk in the salt, 1 teaspoon of sugar, and flour until incorporated. Set aside. (Gale recommends setting it aside for 30 minutes, I basically used the batter once my apples were caramelized.)
3. Using a nonstick 8-inch skillet, melt 1 teaspoon of the butter over medium heat. Sprinkle 2 teaspoons of sugar and cook until it reaches an amber colour.
4. Add your apple slices to the pan. (Gale's recipe calls for 3 Granny Smith or Honey Crisp apples slices - a total of 2 whole apples. I only had McIntosh apples and covered the whole bottom of the skillet with the slices.) Cook the apples until they are golden brown on the edges. I also flipped my apples.
5. Pour (I used a ladle, it is approximately 1/4 cup) the batter over the apple slices. Lift and swirl the pan so that the batter covers all the apples and reaches the edges of your skillet.
6. Let it cook until the underside is brown. Use your spatula to flip the crêpe and cook the other side until it is slightly brown.
7. Transfer the crêpe to a platter (Gale recommends you keep it warm in a 200°F or 90°C oven).
8. Repeat the process from step 3 to make three more crêpes.
9. Serve with lemon juice and a dusting of confectioners' sugar. My mom and I both liked the addition of the lemon juice.

Don't you like it when the light is able to go through your thin crêpes?

I have never caramelized apples before, I highly recommend it. It was fun and it smelled so good!