Breakfast can be a major affair in New Orleans, and a wonderful excuse to have “something different.” These delicious crêpes are filled with apples stewed with “apple pie spices” — ginger, cinnamon, and nutmeg. Plus rum!
- Butter - 1/2 pound (2 sticks)
- Sugar - 1/2 cup
- Brown Sugar - 1/2 cup
- Vanilla - 1 tablespoon
- Ginger - 1-1/2 teaspoons
- Cinnamon - 1-1/2 teaspoons
- Nutmeg - 1/2 teaspoon
- Rum - 1/2 cup
- Tart Green Apples - 8 medium, cored and thickly sliced
- All-Purpose Flour - 3/4 cup
- Sugar - 1/4 cup
- Eggs - 2, slightly beaten
- Oil - 2 tablespoons
- Butter - 2 tablespoons, melted and slightly browned
- Butter for cooking the crêpes
To prepare the filling: In a large saucepan, combine the butter, sugar, brown sugar, and vanilla. Cook over medium heat until the sugar dissolves. Add the remaining ingredients and toss to coat. Cover, reduce heat to low, and simmer until apples are tender, about one hour.
To prepare the crêpes: Whisk together the flour, sugar, eggs, and oil. Mix in the remaining ingredients. Let the batter stand at room temperature for 1 hour. Heat a 12-inch non-stick skillet or crêpe pan. Brush lightly with butter and pour in enough batter to thinly coat the bottom of the pan. Tilt the pan to cover the surface evenly. Cook until the bottom is browned. Loosen edges with a knife, turn carefully, and lightly brown the other side. Slide out of th epan. Make 8 crêpes in all. Crêpes can be prepared the day before service: separate with parchment paper, wrap in foil, and refrigerate.
To serve: Place 1 crêpe on each plate. Top with a generous spoonful of warm apple filling. Fold crêpe in half and top with additional filling. If desired, garnish with sweetened sour cream or whipped cream.