MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The William Tell Crepe
Categories: Breads, Fruits, Citrus, Dairy
Yield: 8 Servings

MMMMM---------------------------BATTER--------------------------------
4 lg Eggs
1 c Whole milk
1/2 ts Salt
1 1/2 c All-purpose flour
4 tb Salted butter; melted

MMMMM--------------------------FILLING-------------------------------
4 tb Salted butter
1/2 c Sugar
6 Granny Smith apples; peeled,
- cored, sliced
1/2 ts Ground cinnamon
1/4 ts Vanilla extract
1/2 Lemon; juiced

MMMMM-----------------------CARAMEL SAUCE----------------------------
1 c Sugar
1/2 Vanilla bean
8 tb Salted butter
1/2 c Heavy cream
1 ts Salt

SPECIAL EQUIPMENT: an electric crepe plate or a crepe
pan

FOR THE CREPE BATTER: In stand mixer, mix the eggs,
milk, salt and 1 cup water until frothy. Add the flour;
mix until thoroughly incorporated and free of lumps.
Scrape the sides of the bowl and then add the melted
butter; mix for 30 seconds. Let stand for 12 hours or
overnight to allow the gluten to relax.

FOR THE APPLE FILLING: Heat a pot over medium heat. Add
the butter and sugar. Once the butter has melted, add
the sliced apples and cook until soft, 7 to 9 minutes.
Stir in the cinnamon, vanilla and lemon juice. Set aside
to cool.

FOR THE CARAMEL SAUCE: Heat a small saute pan over
medium-high heat. Add the sugar and the vanilla bean;
cook, stirring continuously, until the sugar liquefies
and turns reddish brown. Add the butter, stirring until
fully incorporated, 2 minutes. Slowly drizzle in the
cream; boil for 1 minute. Remove from the heat and add
the salt. Set aside to cool before using the sauce will
thicken upon cooling.

ASSEMBLY: Heat a crepe plate to 200ºF/93ºC or heat a
crepe pan over low heat. Spin 1/2 cup of the batter on
the crepe plate. Cook for 1 minute. Flip, and add 3/4
cup of the apple filling to the crepe. Cook for 2
minutes, then fold the crepe over into a half moon. Cook
for another 2 minutes and then fold into thirds. Drizzle
some caramel sauce over the crepe and serve. Repeat with
the remaining batter.

COOK'S NOTE: If you like, feel free to dust the finished
crepes with powdered sugar and serve with whipped cream
or ice cream.

Yield: 8 crepes

RECIPE FROM: https://www.foodnetwork.com

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