A delicious party food evening with a raclette dessert: crêpes with caramelized apples in caramel sauce is the perfect end to a raclette party. The airy, creamy crêpes, sweet apples caramelized, and a sweet caramel sauce. Light, airy, full of flavor, and made for a raclette. This is one of the tastiest recipes to end your gourmet evening!
Raclette Dessert Recipe
This dessert is a delicious end to a cozy raclette evening. It is easy to prepare and because of the time of year, I used delicious apples.
The apples are lightly fried in brown sugar and rolled into thin crêpes. Pour a delicious pre-made caramel sauce over the thin pancakes. Definitely a delicious Raclette dessert recipe!
What do you need for Crêpes with Baked Apples
For the preparation of this Raclette dessert with crêpes you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
- Caramel Sauce - A creamy sauce that you pour over dessert after baking. You can buy the sauce ready-made (or use a delicious homemade salted caramel sauce).
- Flour - This recipe uses all purposeflour.
- Eggs - For crêpes, you need a lot of eggs (more compared to pancakes). Use eggs size L.
- Butter - Baking in butter makes the apples and crêpes extra creamy.
- Apples - Take sweet apples like Jonagold, Elstar or Pink Lady.
- Lemon - Brush the apple slices with lemon juice, which prevents browning and therefore you can make them ahead of time.
- Brown Sugar - Use to caramelize the apple. Brown sugar gives extra flavor to the apple.
How to prepare Crêpes with Caramelized Apples in a Raclette Pan
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Place flour and salt in a bowl and pour in the milk while mixing. If you do get lumps in your batter, use a immersion blender to remove them.
- Then add the eggs one at a time. The amount of eggs in a crêpe batter is much higher than in pancakes. The batter is also more liquid. That's because crêpes are supposed to be thin. You use a little bit of batter and let it flow as thinly as possible into the raclette pan.
- Peel the apples and remove the core. Cut into thin slices. Brush each slice with lemon juice so they don't brown.
- Then dip the apples in the brown sugar.
Prepare in a raclette pan: Brush a pan with butter and pour in a small spoon of batter. Rotate the pan so that it covers the bottom. Place in the raclette set and bake the crêpe until golden brown. In a second pan, melt the butter and place the apples in it. Bake until the apples are golden brown on both sides. Place a crêpe on your plate and spread the apples on top. Pour some caramel sauce on your raclette dessert and eat right away.
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Raclette Dessert : Crêpes with Caramelized Apples
- Hand Mixer or whisk
- 1 cup flour all purpose
- ¼ teaspoon salt
- 1½ cup milk
- 4 eggs size L
- 3 tablespoons butter melted
- 2 apples sweet, like Jonagold, Elstar or Pink Lady.
- 1 tablespoon lemon juice
- 2 tablespoons dark brown sugar
- 2 tablespoons butter
- 6 tablespoons caramel sauce
Ingredients you need per step are listed below the step in Italic
- In a bowl add the flour and salt.1 cup flour, ¼ teaspoon salt
- Pour the milk into the bowl, while mixing.1½ cup milk
- Mix until the batter is very smooth. If you can't get it smooth enough, use an immersion blender until the lumps are gone.
- Add the eggs, 1 at a time. Add the next when the first egg is fully incorporated.4 eggs
- Store in the refrigerator until use (not more than 1 day)
Baked apple preparation
- Peel the apples and remove the core.2 apples
- Quarter the apples and make slices from each quarter.
- Brush the apple pieces with lemon juice.1 tablespoon lemon juice
- Dip them in the brown sugar.2 tablespoons dark brown sugar
- Cover with foil until use and store them in the refrigerator. (Don't make this longer than 2 hours before your raclette dinner).
- Melt some butter in a raclette pan and bake the apples on both sides.2 tablespoons butter
- Brush a second raclette pan with the melted butter and pour in the crêpe batter (not more than 2 tablespoons) and swirl the pan so the bottom is all covered.3 tablespoons butter
- Bake the crêpes for two minutes on both sides.
- Put the crêpe on your plate.
- Spread the apples on the crêpe.
- Pour the caramel sauce on top.
- Serve immediately6 tablespoons caramel sauce
- For crêpes, you need a lot of eggs (much more compared to pancakes). Use eggs size L.
- The batter is runnier than a pancake batter. That's because crêpes are supposed to be thin. You use a little bit of batter and let it flow as thinly as possible into the pan.
- If you get lumps in your batter, use the immersion blender to remove them.
- Refrigerator - Keep the crêpe batter and caramelized apples covered in the refrigerator. Use them the same day. If you have baked crêpes, you can store them covered in the fridge for up to 3 days. Baked apples can be kept in the fridge for one day in an airtight container.
- Frozen - Store the baked crêpes in an airtight container in the freezer for up to 2 months. It is better not to keep the caramelized apples in the freezer because the structure will change.
- Reheat - Heat the crêpes in a skillet until warm. You can fry the apples in the frying pan until they are warm and crispy.
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