I am a mother with two young children at home. One of my biggest challenges is to create exciting new dishes for my family each day. We love to try new ingredients or new combinations to make them fun and delicious. Let's cook together. It will be a fun ride. I promise!
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.
Ingredients:
- For the crepes:
1 cup self-rising flour
1 egg
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.
Directions:
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.
Assembling:
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.
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