French Crêpes with Goat Cheese and Salted Caramel Apples

• Vegetarian

• Produce

  • 4 Apples

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3/4 cups Brown sugar
  • 1 Caramel, Salted
  • 4 1/4 cups Wheat flour

• Dairy

  • 2 tbsp Butter, salted
  • 450 g Goat cheese
  • 4 cups Milk
  • 1 Some salted butter

• Beer, Wine & Liquor

  • 1 tbsp Rum or grand marnier

Found on delscookingtwist.com

Description

Ingredients

• 4¼ cups wheat flour
• ¾ cups brown sugar
• 4 cups milk
• 4 large eggs
• 1 tbsp of rum or Grand Marnier
• Some salted butter (for the pan)
• 450g goat cheese
• 4 apples
• Salted caramel
• 2 tbsp of salted butter

Directions

• For the crepes: sift the flour and the brown sugar into a large mixing bowl. Make a well in the center and break the eggs into it. Begin whisking the eggs with the flour, then gradually add the milk in small quantities and mix well to avoid lumps. Let the batter resting for half an hour.
• In the meantime, slice the log of goat cheese, 0,5 inch wide each. Peel, core and cut the apples in slices. Heat a medium pan with some salted butter, then add the apple slices and stir gently for a few minutes until they get a lovely golden color. Just before they are ready, add two tablespoons of salted caramel.
• Now get a large pan very hot, then turn the heat down to medium and, to start with, do a test pancake to see if you are using the correct amount of batter (they must be thiner than classic pancakes). When the first side is cooked, just flip the crepe over with a palette knife. The second side will need a few seconds only.
• Turn the crepe one more time and turn the heat to low. Add a large slice of goat cheese in the center and some apples slices around. Back the edges of the crepes with a palette knife like on the picture and serve immediately. Repeat it with the other crepes. Easy, right?