Raclette Dessert : Crêpes with Caramelized Apples
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!
Equipment
- Hand Mixer or whisk
- plastic foil
Ingredients
Crêpes batter
- 1 cup flour all purpose
- ¼ teaspoon salt
- 1½ cup milk
- 4 eggs size L
- 3 tablespoons butter melted
Baked apples
- 2 apples sweet, like Jonagold, Elstar or Pink Lady.
- 1 tablespoon lemon juice
- 2 tablespoons dark brown sugar
- 2 tablespoons butter
Serving
- 6 tablespoons caramel sauce
Ingredients you need per step are listed below the step in Italic
Instructions
Crêpes batter
- 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).
Raclette preparation
- 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
NOTES
1. - Crêpes
- 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.
Nutrition
Calories: 329kcal | Carbohydrates: 43g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 307mg | Fiber: 2g | Sugar: 25g | Vitamin A: 600IU | Vitamin C: 4mg | Iron: 2mg
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