The perfect raclette ends with a dessert. Therefore I give you this raclette recipe: crêpes with baked apples. Covered with caramel sauce the perfect end of a raclette. Airy and full of flavor and off course prepared with the raclette.
This dessert is a great end of a raclette dinner party. And because the Holidays are coming (in the Netherlands we celebrate Sinterklaas and off course Christmas) and we're still in fall, I used the apples from this falls harvest. I baked them slightly and rolled them in very thin crêpes. The caramel sauce, which you prepared in advanced is poured on top. For sure a sweet dessert!
Because...
- you want to prepare crêpes in instead of traditional Dutch pancakes, you use more eggs for this batter.
- crêpes are supposed to be very thin, use about 2 tablespoons of batter and spread it in the pan by swirling it.
- you had some clumps in your batter (and you don't want that in a crêpe batter), use a blender to get them out.
Raclette recipe crepes with baked apples
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Raclette recipe: crepes with baked apples
Equipment
- Mixer or whisk
- plastic foil
- Refrigerator
Ingredients
Caramel sauce
- 4 tablespoons butter unsalted
- 60 gram brown sugar
- 1 teaspoon vanilla extract
Crêpes
- 125 gram flour plain
- ¼ teaspoon salt
- 360 ml milk
- 4 eggs size L
- 3 tablespoons butter
Baked apples
- 2 apples sweet
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
- 1 tablespoon butter
Instructions
Caramel sauce
- Melt the butter in a small pan
- Add the sugar and vanilla extract and bring to the boil.
- Simmer for 5 minutes (the caramel browns to amber color) and turn of the heat.
- Let it cool down to room temperature.
Crêpes
- In a bowl add the flour and salt.
- Pour the milk in the bowl, while mixing.
- Add the eggs, 1 at a time. Add the next when the first egg is fully incorporated.
- Mix until the batter is very smooth. If you can't get it smooth enough, pour the batter in the blender and pulse until the clumps are gone.
- Store in the refrigerator until use (not more than 1 day)
Baked apples
- Peel the apples and remove the core.
- Quarter the apples and make slices from each quarter.
- Brush the apple pieces with lemon juice.
- Dip them in the sugar.
- Cover with foil until use and store them in the refrigerator. (Don't make this longer than 2 hours before your raclette dinner).
Raclette preparation
- Melt some butter in a raclette pan and bake the apples on both sides.
- In a second raclette pan pour in the crêpe batter (not more than 2 tablespoons) and swirl the pan so the bottom is all covered.
- Bake the crepes two minutes on both sides.
- Put the crepes on your plate.
- Spread the apples on the crêpes.
- Pour the caramel sauce on top.
- Serve immediately
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