MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The William Tell Crepe
 Categories: Breads, Fruits, Citrus, Dairy
      Yield: 8 Servings
 
MMMMM---------------------------BATTER--------------------------------
      4 lg Eggs
      1 c  Whole milk
    1/2 ts Salt
  1 1/2 c  All-purpose flour
      4 tb Salted butter; melted

MMMMM--------------------------FILLING-------------------------------
      4 tb Salted butter
    1/2 c  Sugar
      6    Granny Smith apples; peeled,
           - cored, sliced
    1/2 ts Ground cinnamon
    1/4 ts Vanilla extract
    1/2    Lemon; juiced

MMMMM-----------------------CARAMEL SAUCE----------------------------
      1 c  Sugar
    1/2    Vanilla bean
      8 tb Salted butter
    1/2 c  Heavy cream
      1 ts Salt
 
  SPECIAL EQUIPMENT: an electric crepe plate or a crepe
  pan
  
  FOR THE CREPE BATTER: In stand mixer, mix the eggs,
  milk, salt and 1 cup water until frothy. Add the flour;
  mix until thoroughly incorporated and free of lumps.
  Scrape the sides of the bowl and then add the melted
  butter; mix for 30 seconds. Let stand for 12 hours or
  overnight to allow the gluten to relax.
  
  FOR THE APPLE FILLING: Heat a pot over medium heat. Add
  the butter and sugar. Once the butter has melted, add
  the sliced apples and cook until soft, 7 to 9 minutes.
  Stir in the cinnamon, vanilla and lemon juice. Set aside
  to cool.
  
  FOR THE CARAMEL SAUCE: Heat a small saute pan over
  medium-high heat. Add the sugar and the vanilla bean;
  cook, stirring continuously, until the sugar liquefies
  and turns reddish brown. Add the butter, stirring until
  fully incorporated, 2 minutes. Slowly drizzle in the
  cream; boil for 1 minute. Remove from the heat and add
  the salt. Set aside to cool before using the sauce will
  thicken upon cooling.
  
  ASSEMBLY: Preheat a crepe plate to 200 degrees F or heat
  a crepe pan over low heat. Spin 1/2 cup of the batter on
  the crepe plate. Cook for 1 minute. Flip, and add 3/4
  cup of the apple filling to the crepe. Cook for 2
  minutes, then fold the crepe over into a half moon. Cook
  for another 2 minutes and then fold into thirds. Drizzle
  some caramel sauce over the crepe and serve. Repeat with
  the remaining batter.
  
  COOK'S NOTE: If you like, feel free to dust the finished
  crepes with powdered sugar and serve with whipped cream
  or ice cream.
  
  Yield: 8 crepes
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "When to try and borrow money, it is wise to look prosperous." -- Disraeli
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