| 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.
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