These elegant apple crepes are great as a sweet breakfast or even as dessert served with Non-dairy Vanilla Ice Cream or Dairy-Free Caramel Sauce.
When igniting the apples after adding the brandy, timing is everything. You must be quick to light the dish immediately after adding the brandy, and you must be quick to pull your hand away. The flames will subside in under a minute, but this step should not be skipped as the filling will taste strongly of alcohol if it is not cooked off.
Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- ¾ cups white flour
- ¼ cup whole wheat pastry flour
- 1/8 t. salt
- 1 T. sugar
- 2 large eggs
- 1 cup plus 2 T. plain unsweetened soymilk
- 6-8 large apples (about 4½ lbs), peeled and chopped
- 2 T. soy margarine
- ½ cup brown sugar
- ¼ cup. lemon juice
- 1 t. cinnamon
- ¼ cup brandy
Preparation:
1.Make the crepe batter. In a medium bowl, combine the flours, salt and sugar. Whisk in the eggs and 1/3 cup of the soymilk, mixing until there are no lumps in the batter. Whisk the soymilk into the batter, 1/3 cup at a time, until the batter resembles a thick cream. Let the batter rest for 1 hour in the refrigerator.
2. Meanwhile, make the filling. In a small saucepan over medium-low heat, combine the apples, soy margarine ,brown sugar, lemon juice, and cinnamon. Cook until the apples are slightly tender and the sugar has melted to a syrup, about 10 minutes, stirring occasionally. Add the brandy, and ignite with a match, tossing the apples in the pan for several seconds until the flames subside. Remove mixture from heat and set aside.
3. Heat a small to medium sauté or frying pan over medium heat. Once hot, brush a small amount of oil or dairy-free soy margarine on the surface of the pan. Using a ¼ cup scoop or small ladle, add about 3 T. of batter to the pan, rotating the pan to distribute the batter evenly over the pan. Cook the crepe for about 2 minutes on the first side, or until the edges begin to brown slightly. Using a spatula or your fingers, flip the crepe and cook on the opposite side for 1 minute more. Transfer the crepe to a plate and cover loosely with a paper towel to keep warm while you make the rest of the crepes.
4. Using a ladle, portion the apple filling equally into the crepes, spooning a bit of the sauce over top of the crepes to serve. Serve immediately.
