Ingredients
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1 cup flour
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1 1/2 cups milk
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2 eggs
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1 teaspoon vegetable oil
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1/4 teaspoon salt
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nonstick cooking spray
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1 cup packed brown sugar
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1/2 cup butter
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3/4 cup whipping cream (unwhipped)
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1 tablespoon butter
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1 1/2 cups tart apples, peeled, cored and very thinly sliced
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1 tablespoon fresh lemon juice
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1/2 teaspoon cinnamon
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1/8 teaspoon nutmeg
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1/4 cup raisins
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2 tablespoons apple brandy or 2 tablespoons rum
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1/2 cup pecan pieces, toasted
Instructions
- Place 1/4 cup raisins in small bowl and add 2 tablespoons of rum or brandy. Set aside.
- Crepes:
- Combine flour, milk, eggs, oil and salt; beat until smooth and lump free.
- Heat a small skillet or crepe pan, spray with non-stick oil and remove from heat.
- Spoon in 2 Tbsp batter; tilt skillet to spread evenly.
- Return to heat; brown on one side.
- Invert pan over paper towel to remove.
- Repeat with remaining batter.
- Apple Filling:
- In a heavy small saucepan melt butter, add brown sugar; cook and stir over medium-high heat until sugar is dissolved and creamy. Remove from heat. Slowly and carefully stir in whipping cream (mixture will bubble up).
- Set aside.
- Toss apple slices with lemon juice, cinnamon and nutmeg.
- Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Add raisins and 1/4 of the caramel sauce.
- Top crepes (browned side down) with apple mixture and fold (browned side is now showing). Place 2-3 crepes on individual serving dishes; top with pecans and dust with powdered sugar.
- Serve with ice cream with caramel sauce drizzled over top.