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APPLE CARAMEL CREPES K.A.

aramel Crêpes

Cinnamon-apple filling nestles inside tender crêpes; caramel sauce takes this dessert over the top.
Ingredients View by: Volume Weight

* 7 to 8 apples, peeled, cored, and sliced
* 1/2 cup sugar
* 1 teaspoon cinnamon
* pinch of salt
* 1 tablespoon butter
* 1/4 cup bottled boiled cider
* 1/2 cup caramel, cut into small chunks
* King Arthur Touch of Gold caramel sauce or your favorite caramel sauce
* toasted nuts, for garnish (optional)

* 2 to 3 pounds apples, peeled, cored, and sliced
* 3 1/2 ounces sugar
* 1 teaspoon cinnamon
* pinch of salt
* 1 tablespoon butter
* 2 3/4 ounces bottled boiled cider
* 3 ounces caramel, cut into small chunks
* King Arthur Touch of Gold caramel sauce or your favorite caramel sauce
* toasted nuts, for garnish (optional)

Directions

1) Make 12 to 14 crêpes from our King Arthur mix, or your favorite recipe.

2) Apple filling: Toss the peeled and sliced apples with the sugar, cinnamon, and salt.

3) Heat the butter, boiled cider, and caramel chunks in a large sauté pan over medium heat. Stir until the caramel is melted.

4) Add the apples and cook until the apples are tender. Remove from heat.

5) Warm the prepared caramel sauce gently.

6) Warm the crêpes in a crêpe pan one at a time. Fold into quarters and place on a serving dish.

7) Place a generous 1/2 cup of warm apple filling into each crêpe by pulling each one apart where they overlap to form a pocket, and spooning some filling inside.

8) Top with cara

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https://recipes.connorbowen.com/recipe/apple-caramel-crepes-k-a/