BAKED APPLE AND MASCARPONE CHEESE
CRÊPES IN VANILLA CUSTARD

Crêpe Batter
1 Cup cold water
3 Large whole eggs
1 Cup all-purpose flour
½ Tsp. salt

Yields: 12 Crêpes

Method for Crêpes:
In medium bowl whisk eggs and water until smooth. Add flour, ¼ cup at a time, and stir until smooth. Heat 6-inch non-stick skillet on medium heat. Rub with clarified butter slightly and ladle batter in. Spread batter around to form a smooth crêpe. Do not let batter sit to avoid lumping. Cook till slightly brown and flip, cook until just done. Take out of pan and place on paper towels. Repeat process
.


Click here
for a larger view.

Method for Crêpes:
In medium bowl whisk eggs and water until smooth. Add flour, ¼ cup at a time, and stir until smooth. Heat 6-inch non-stick skillet on medium heat. Rub with clarified butter slightly and ladle batter in. Spread batter around to form a smooth crêpe. Do not let batter sit to avoid lumping. Cook till slightly brown and flip, cook until just done. Take out of pan and place on paper towels. Repeat process.

Apple and Mascarpone Cheese Filling
2 Oz. Unsalted butter
½ Lb. medium diced Granny Smith apples (peeled and cored)
1 Tbsp. cinnamon
¼ Tsp. nutmeg
¼ Cup sugar
5 Oz. Mascarpone cheese (room temperature)

Method for Filling:
Heat large skillet on medium heat. Add butter and apples to skillet and start to cook. Stir for 3 minutes, and then add cinnamon, nutmeg and sugar. Cook for 2 minutes and remove from skillet and place in medium size mixing bowl. Place apples in refrigerator for 10 minutes or until apples are cool. When cool, mix apples with softened mascarpone cheese. Place aside to fill crêpes.

Vanilla Custard
1 Cup milk
1 Cup heavy cream
½ Vanilla bean, split in half, lengthwise
½ Cup sugar

4 Egg yolks

Method for Vanilla Custard:
Heat milk, cream and vanilla bean in a medium sauce pan. Whisk together sugar and egg yolks to the ribbon stage. (When stirred the egg yolks will look like ribbons). Slowly whisk in the hot milk and return the mixture to the pan. Cook over low heat until the mixture coats the back of a spoon.

Assembly:
Pre-heat oven to 350°. Place the crêpes on a smooth surface. Use a tablespoon and place apple mixture onto the center of a crêpe pressing the filling down slightly. Fold the crêpe in half and then half again. The crêpe should look like a small piece of pie. Place the crêpes into a non-stick casserole dish with the points sticking down. Once all the crêpes have been placed into the dish pour the vanilla custard over the crêpes. The top of the crêpes should be visible. Place the crêpes into the oven and bake for 7 minutes. Remove from oven and serve.

Click here for an index card print out of this recipe!

Are you a new member of our recipe club?
Click here to see our Recipe Club Archives:

Click here to learn about our fine restaurants!