Caramelized apples with cinnamon crepes

Time 50 minutes
Yields Serves 6 (2 crepes each)
Caramelized apples with cinnamon crepes
(Los Angeles Times)

Cinnamon crepes


In a blender, blend the flour, eggs, milk, salt, sugar cinnamon and 6 tablespoons melted butter. Let the batter rest for at least 30 minutes; it may be refrigerated for up to 24 hours.


Heat a small nonstick saute pan over medium heat. Brush the pan with a thin layer of the remaining melted butter. Ladle in about a quarter cup of batter to cover the pan with a thin layer, tilting the pan to coat it as quickly as you can (as you would making a thin omelet). Cook for about a minute. Using a thin rubber spatula -- or your fingers -- lift up the crepe and flip it over. Cook the other side, for about 30 seconds, and remove it from the pan. Place the crepe on a plate.


Continue to make crepes, placing a piece of parchment paper or wax paper between each one as you stack them on the plate.

Caramelized apples and assembly


Soak the currants in 2 tablespoons Bourbon for 30 minutes.


Melt the butter in a saute pan over medium-high heat until frothy. Add the brown sugar, apples and currants. Increase the heat and cook, stirring gently until the apples turn golden brown and caramelize and the mixture is thick and syrupy, about 8 minutes.


Remove from the heat. Pour the remaining one-fourth cup Bourbon into the pan.


Ignite the mixture, sprinkling cinnamon over the flames.


To serve, fold the crepes into quarters and place 2 on each plate. Divide the apples among the plates and serve warm.

The crepes are adapted from a recipe by James Peterson.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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