Crepes with apple-raisin compote, courtesy of the Ritz-Carlton Chicago.
Updated: May 9, 2012 9:57AM
MAKES 6 SERVINGS
1 cup all-purpose flour 2 eggs 1 cup milk ¼ teaspoon salt 2 tablespoons butter, melted APPLE-RAISIN COMPOTE 2 cups water ½ vanilla bean, split in half 1 tablespoon calvados or brandy ½ teaspoon ground cinnamon ¼ teaspoon ground clove ¼ teaspoon ground nutmeg Pinch salt
1 cup milk
¼ teaspoon salt
2 tablespoons butter, melted
2 cups water
½ vanilla bean, split in half
1 tablespoon calvados or brandy
½ teaspoon ground cinnamon
¼ teaspoon ground clove
¼ teaspoon ground nutmeg
½ cup raisins
¼ cup sour cream 1 tablespoon confectioners’ sugar
1 tablespoon confectioners’ sugar
Heat lightly oiled frying pan over medium high heat. Pour batter onto pan, about ¼ cup for each crepe. Tilt pan with circular motion so batter coats surface evenly. Cook crepe about 2 minutes, until bottom is light brown. Loosen with spatula, turn and cook crepe on other side. Place on plate until cool.
For the compote: In large saucepan, combine all ingredients except apples and raisins; bring to boil. Boil gently until sugar is dissolved and mixture thickens slightly, about 5 minutes. Add apples and raisins. Return to boil, lower heat and simmer, stirring occasionally, until apples are very tender and mixture thickens. Remove vanilla bean. Remove compote from heat to cool.
For the topping: In small bowl, combine sour cream and confectioners’ sugar; set aside.
To serve: Warm compote. Fill crepe with compote and roll up. Place on warm plate; garnish with dollop of sweetened sour cream.
Mark Payne, Ritz-Carlton Chicago
Nutrition facts per serving:
356 calories, 8 g fat, 4 g saturated fat, 87 mg cholesterol, 67 g carbohydrates, 42 g sugars, 7 g protein, 197 mg sodium, 6 g fiber