Happy Fête Nationale! We love tarte tatin and always prefer the caramelized and infused apples versus all the buttery crust. Why not enjoy the apple facet without all the puff? Crepes tatin is the perfect balance of paper-thin crepes enveloping the sweet apples. Inspired by the Peter and Gerry blog, we made crepes with Pete and Gerry’s Hierloom Eggs. The crepes have no additional sugar to counteract the sweetness of the sugar apples and the caramel has a touch of salt to make a salted caramel flavor.
Adapted from Laura Calder
Yields 4-6 crepes
- 3/4 cup flour
- 1/4 teaspoon salt
- 2 Pete and Gerry’s eggs
- 1/2 cup almond or soy milk
- 1 tablespoons melted butter or Earth Balance for pan
- 3-4 tablespoons water, as needed
Put the flour in a measuring cup and add salt, Pete and Gerry’s eggs and soy milk. With a fork, whisk and try to remove lumps. Cover with plastic wrap and refrigerate for 1 to 2 hours before frying.
Thin out the batter with water to the consistency of light cream. Heat a crêpe pan over high heat. Add butter or oil onto the pan and pour 2-3 tablespoons of batter onto the pan and tilt and swirl pan to thin out the crepe..When the batter creates air bubbles, the edges are lacy and lightly golden brown, flip. Place finished crepes on a plate or separate each crepe with wax paper between each crepe.
Sauteed Apple Slices
- 1/8 cup butter
- 1/3 cup granulated sugar
- a small dash of sea or Kosher salt
- 2 apples, peeled, cored and cut into eighths
- Core, peel and slice the apples. Melt the butter in a pan and add the granulated sugar. Cook to dissolve to caramel. Add the apple slices and cook in the caramel until an amber color. Cook apples over medium high heat, do not move for, 15 to 25 minutes.
- Lay a crepe on a plate. Top with a spoonful of apple caramel and slices. Roll up the crepe and drizzle some extra caramel sauce on the crepe and plate. Enjoy.