Canadian Maple Crepes
Canadian Crepes with Maple Glazed Apples and Maple Whipped Cream
1 c all purpose flour
2 large eggs
1 egg yolk
3/4 cup of milk
1/3 cup melted butter
2 Tbsp sugar
A large pinch of salt
3/4 cups water
Extra butter for crepe pan
Combine flour, eggs, egg yolk, milk, melted butter, and salt, in the bowl. Blend for 5 to 10 seconds to make a lump free batter. Add the water and blend until smooth. Refrigerate for at least on hour. Heat a 6 or 7 inch crepe pan over moderate heat. Brush with melted butter. Pour in a scant 1/4 cup of batter and tilt pan to make an even coating. Cook for 1 to 1 min. until the bottom is lightly browned. Flip and cook until browned on the 2nd side. Place cooked crepe on a plate. Continue cooking and stacking crepes until all the batter is used. Leftover crepes can be frozen.
Maple Glazed Apples
3 Granny Smith Apples, peeled, cored, and sliced 1/3 inch thick
3 Tbsp butter
1/3 cup Maple Sugar
2 Tbsp Calvados
Peel, core, and slice apples 1/3 inch thick. Heat pan over medium heat, melt butter, add apples and maple sugar. Stir and cook until apples begin to soften. Add Calvados, and cook until liquid is almost evaporated. Remove from heat.
Maple Whipped Cream
1/2 cup Whipping Cream (35%)
3 Tbsp maple syrup (Grade B), or more to taste
Combine whipping cream and maple syrup. Whip to soft speak stage.
Using 4 crepes, divide apple mixture evenly across the centre of each crepe. Roll up crepes, and place 2 crepes on each plate, seam side down. Top with Maple Whipped Cream. Feel free to add a small grating of fresh nutmeg as well.
Especially nice when topped with a few Candied Pecans, Chef Gil has the recipe!
Presented by Lorraine Morrison (AKA "Chef Lorraine" to Lafayette folks!)