Tarte Tatin Crêpes
This was a result of me making crepe suzette. There’s something about fruit drenched in caramel that just fills a hole for me.
You can meal prep these too and reheat them for later on.
Serves 2, Makes around 4 crêpes
For the crêpes
75g plain flour
1 teaspoon caster sugar
Pinch of salt
1 large egg
160ml milk
10g butter, melted
½ teaspoon vanilla extract
Extra butter for the pan
For the tarte Tatin apples
2 firm eating apples, such as Braeburn or Pink Lady
25g butter
40g light brown or caster sugar
50ml apple juice
Pinch of salt
½ teaspoon cinnamon, optional
½ teaspoon vanilla extract
To serve
Thick yoghurt, crème fraîche or vanilla ice cream
Method
Begin with the crêpe batter. Add the flour, sugar and salt to a mixing bowl.
In a separate jug, whisk together the egg, milk, melted butter and vanilla.
Gradually whisk the wet ingredients into the flour until completely smooth. Alternatively, blend everything together for a few seconds.
Leave the batter to rest for 15–20 minutes while you prepare the apples.
Peel the apples, cut them in half and carefully remove the cores. If your apples are particularly large, cut them into quarters so they cook evenly.
Melt the butter in a medium frying pan over a medium-low heat. Add the sugar and salt, then cook for one to two minutes, stirring until the mixture is bubbling and beginning to look caramel-like.
Carefully add the apple juice a little at a time. The mixture may bubble vigorously. Stir until you have a smooth sauce.
Add the apples to the pan, cut-side down. Cover and cook over a low heat for 6–8 minutes.
Turn the apples and continue cooking uncovered for another 8–12 minutes, turning occasionally, until tender and coated in a glossy caramel. Add the cinnamon and vanilla during the final few minutes.
If the sauce becomes too thick before the apples are tender, add another small splash of apple juice. If it remains thin once the apples are cooked, remove the apples and simmer the sauce for another minute or two.
While the apples finish cooking, lightly grease an approximately 20cm non-stick frying pan and place it over a medium heat.
Stir the rested crêpe batter. Pour in enough batter to thinly cover the base of the pan, immediately tilting the pan to spread it evenly.
Cook for approximately one minute, until the surface is set and the edges begin to lift. Flip and cook for a further 20–30 seconds.
Repeat with the remaining batter, stacking the finished crêpes on a plate to keep them soft.
Fold each crêpe into quarters and place two on each plate. Top with the caramelised apples and spoon over the remaining apple-caramel sauce.
Serve immediately with yoghurt, crème fraîche or vanilla ice cream.
Notes + Variations:
You could also use pears for this. The same applies.
