Salted caramel crepes with sauteed apples

The tender crepes are topped with gooey caramel sauce, cinnamon apples, and tangy creme fraiche.

📝 Ingredients

• 1 1/2 cups all purpose flour
• 2 1/2 cups milk (and extra milk for thinning the batter)
• 2 medium eggs
• 1 tsp salt
• 2 tbsps granulated sugar
• 2 tbsps unsalted butter, melted
• unsalted butter for cooking crepes
• 1/2 cup light brown sugar
• 2 tbsps water
• 1/2 cup heavy cream
• 1/4 tsp sea salt
• 2 medium sized tart apples (pink lady or granny smith), peeled, scored, and sliced to 1/4 inch thick
• 2 tbsps unsalted butter
• 2 tbsps brown sugar
• 1/4 tsp cinnamon
• 1/2 cup creme fraiche for serving

👨‍🍳 Instructions

1. 1--- Crepe batter ---
2. 2In a blender or food processor, combine flour, milk, eggs, salt, and sugar. Blend until smooth, about 20 seconds. Pour batter into a pitcher and stir in melted butter.
3. 3To make the batter by hand, in a mixing bowl, whisk flour, salt, and sugar together. Make a well in the center. In a separate bowl, whisk milk, egg, and melted butter. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go. Don't worry too much about getting a smooth batter at this point.
4. 4Cover and let the batter sit for at least 60 minutes or overnight in the refrigerator.
5. 5Remove the batter from the fridge. Whisk in 2 tbsps of milk to thin the batter.
6. 6Before cooking the crepe, assemble everything you'll need by the stovetop: the batter, the crepe pan, the butter, the off spatula.
7. 7Place a 8-inch crepe pan over medium-low heat and add a small amount of butter to coat the bottom of the pan. Let it sit for a minute to get hot. Pour in about 1/4 cup of batter. Immediately pick up the pan and swirl it to coat the batter into an even layer on the bottom of the pan.
8. 8Cook the crepe until slightly brown on the bottom, about 2 minutes. Carefully place an offset spatula underneath the crepe and flip. Cook the second side briefly, just to set the batter.
9. 9Once the crepe is cooked, tilt the pan and loosen the crêpe, then slide it onto a wire rack to cool.
10. 10Repeat with the remaining batter, adding more butter as needed to keep the crepes from sticking.
11. 11If you're not serving the crepes immediately, stack them one on top of the other in between square of parchment paper as they cool.
12. 12--- Salted caramel ---
13. 13To make the salted caramel, place the sugar and water in a medium saucepan over low heat and cook, stirring until the sugar is dissolved. Bring to a boil and cook for 10–12 minutes without stirring until the mixture is a deep caramel color.
14. 14Remove the pan from heat and working quickly, whisk in the salt and cream until combined.
15. 15Return the pan to heat and cook for another 5 minutes or until thickened slightly. Remove from the heat and allow to cool completely before serving.
16. 16--- Sauteed apples ---
17. 17Cook butter in large nonstick skillet over medium-high heat until beginning to brown.
18. 18Add apple slices and sauté for 5 minutes. Add all remaining ingredients, stir to blend, and cook for another 5 minutes until tender.
19. 19When ready to serve, transfer crepes to serving plates, top with salted caramel, sauteed apples, and creme fraiche.