Crepe Batter
2 cups All purpose flour or Maida
2 1/2 cups Milk
4 Eggs
2 tsp Powdered Sugar (Optional)
2 tbsp Butter
Pinch of salt
Vanilla extract few drops
- Sift together flour and salt in a mixing bowl
- Beat eggs separately and add to the flour and mix steadily
- Add milk slowly while stirring to avoid lumps. Keep stirring until you get a creamy consistency. Add sugar to the batter.
- Melt the butter and stir in.
Use a medium size pan. On a medium flame pour approx 1 1/2 scoops of batter. Rotate the pan to spread the batter evenly to make round thin crepes. Cook for 30 secs and flip the crepe and another 30 secs on the other side. You can make 12 crepes with the above measurement.
Caramel Apple Filling
4 Apples
1/2 tsp Cinnamon powder
2 tsp Brown sugar
2 tsp fresh creme
- Saute apples with butter and cinnamon over a medium flame.
- Once cooked add sugar and take off heat immediately
- Add fresh creme and mix.
Spread a crepe. Place 1 1/2 tsp of caramel apple in the center. Make a pouch out of the crepe and tie it with a string. Before serving, in a small size pan over medium heat, place a crepe pouch. Pour rum or brandy or tequila (I used it for the lack of brandy at the moment) on top and around the crepe and flambe. Serve immediately with rich vanilla ice cream.
Karthik and I had fun making it together. He helped me tie the string around the pouch. First I placed the crepe pouches on a serving plate and poured tequila on it and tried to flame. It didn't work. Karthik suggested to do it on stove top. It worked! You can also have it without flaming. Just serve warm. Next time I have to make sure to cut the string if it is not burn out.
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