Wednesday, June 10, 2009
Homemade Crepes with caramelized Apples and Mangoes
This is a delicious recipe, I simply love the flavors of the caramelized fruit and it such a pretty dish that you not only can serve it for breakfast but like a nice summer dessert too.
- For the crepes:
1 cup self-rising flour
1 1/2 cold milk (if you want to make them reacher, you can substitute the milk for heavy whip or half- and half)
1/2 Tbsp. oil
- For the Caramelized Apples and Mangoes:
3/4 cup sugar
1 vanilla bean, split lengthwise OR 1 Tbsp. Vanilla extract
1/2 cup unsalted butter
2 Pink Lady or Fuji Apple (cored and cut into 1-inch-wide wedges)
1 ripe Mango (pealed, cored and cut into 1-inch-wide wedges)
1/4 cup heavy cream
1 Tbsp. Dark Rum or Brandi
- For Garnish:
Mint spring, creme fraiche, whipped cream or ice cream.
Mix all the ingredients in a blender until smooth. Heat a crepe pan or a heavy 8-inch nonstick sauté pan over medium low heat. Spray some vegetable spry and pour about 3 tablespoons of the batter into the center of the pan and swirl to coat the bottom thinly. Cook for 1 1/2 minutes, or until de edges are light brown. Loosen the edges gently with a silicone spatula and carefully turn the crepe over (you can toss them in the air to flip them if you can). Continue cooking for about 1 minute, or until de bottom begins to brown in spots.
Transfer to a plate. Repeat with the remaining batter.
Combine the sugar and 1/4 cup of water in a large heavy skillet and stir over low heat, occasionally brushing down the sides of the skillet with a wet pastry brush, until the sugar dissolves. Scrape in the seeds from the vanilla bean; then add the bean itself to the sugar mixture. Increase the heat and boil without stirring, occasionally brushing down the sides and swirling the pan, until the syrup is a deep amber color, about 8 minutes. Stir in the butter. Add the apples and mangoes and stir to coat. Cook, stirring occasionally, for 8 to 10 minutes, or until the apples begin to soften and the sauce thickens slightly. Then stir in the cream and rum and simmer for 2 minutes longer. Discard the vanilla bean. Set aside and keep warm.
Place a crepe on top of a plate. Spoon the caramelized fruit mixture on top and fold like a cone. Set a scoop of ice cream or a dollop of cream and drizzle some more of the sauce on top. Garnish with a mint sprig.
Source: Caramelized Fruit Recipe adapted from Relaxed Cooking with Curtis Stone.