Celebrity Chef

Last weekend was the annual Apple and Wine Festival at the orchard with lots of special activities in addition to the wine tasting. I was asked to be one of the “celebrity chefs” and give a cooking demonstration. I chose to make miniature crepes filled with caramelized apples. They were fun to do and a big success.
The apples and batter I had prepared ahead of time and then cooked the crepes on an electric griddle while people watched. Crepes are basically thin pancakes and incredibly easy to make. The batter is fool proof and can be made a day or two ahead. They make great breakfast foods, equally good desserts, and can also be filled with something savory for a main course.
I still had five small crepes left when the apple filling was gone. I sprinkled cinnamon sugar on them to the approval of the five people who finished them off.

I folded these little ones into pockets to make them easier as finger food but the filling is usually put across the center of the crepe and then it is rolled.

Crepes with Caramelized Apples
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons butter, melted
A blender makes short work of these and the batter will keep well in the refrigerator. If no blender, whisk in a large bowl.
1.Blend eggs and milk/water together with salt and sugar. Add flour and then melted butter. Blend or whisk until smooth.
2.Ladle batter onto a hot griddle or frying pan, smooth into a thin layer with the back of the ladle or swirl by tipping the pan. When the surface is set, turn and cook the other side. Remove to a plate. Crepes may be stacked and filled later, or filled and served immediately.

Caramelized Apples
4-5 tart apples
2 tablespoons sugar, white or brown
2 tablespoons butter
1/3 cup cider

Peel, core, and coarsely chop apples. Melt butter in a 12 inch skillet. Add apples and cook over high heat until bottoms starts to brown and carmelize. Stir frequently with a wooden spoon. Add cider and cook down until thickened. Cinnamon or vanilla can be added with the cider.

Fresh strawberries with a little ice cream or whipped cream makes crepes a great dessert. Spread them with jam and a sliced banana or try any other fruits that you like.
Leave the sugar out of the crepe batter and fill the pancakes with a meat or vegetable filling and they’re good for a main course. I’ve made them with a mixture of scallops, crab, and shrimp in a Bechamel sauce with a bit of sherry added, or chicken and mushrooms. Arranged in a baking pan, a light layer of the sauce on top and then sprinkled with a bit of cheese, they can be made ahead and popped into the oven just long enough to heat them through.
I’m always surprised that people are impressed by something so easy to make.