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Caramelized Apple Crepes

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Be sure to choose crisp apples whose texture will stand up nicely as they are cooked. We used Mutsu, but Granny Smith also work well.

Source: Martha Stewart Living, October 1996
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98
  • MS10785440
    13 SEP, 2015
    This recipe was delish. Next time I would use a blender to mix the crepe ingredients because the butter didn't emulsify with the rest of the ingredients and there were clumps of butter forming at the top even with constant stirring. I didn't have Calvados so I used Port wine and it was sooo good. Unfortunately Port doesn't have as high of alcohol content so I wasn't able to ignite it (bummer), I just let it cook for a minute and it was good. I will be making it again and again.
    Reply
  • Excon55
    23 APR, 2015
    Really good with buckwheat crepes.
    Reply

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