Apple Crepes with Rum and Butter Caramel

Ingredients:

• 2 large eggs room temperature
• 1 cup whole milk room temperature
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon kosher salt
• 2-3 tablespoons unsalted butter melted plus extra for the pan
• 1 teaspoon pure vanilla extra
• 2 granny smith apples, sliced.
• Sugar
• Butter
• Rum

Method:

1. Place all ingredients of the crepes recipe in a blender and blitz till well mixed.
2. Strain through a medium mesh and set aside.
3. Heat a crepe pan over medium heat. Brush with butter and lay some apple slices on it.
4. Pour 1/4 cup of batter over the apples and gently swirl around until the batter completely covers the bottom of the pan in an even layer.
5. Cook the crepe on the first side for 2-3 minutes until the edges are browned and the crepe has browned. As the crepe is cooking it will bubble up.
6. Use an offset spatula to loosen the crepe from the pan and gently shake the pan back and forth to completely loosen the crepe.
7. Flip the crepe over and cook on the other side for 45 to 60 seconds.
8. Slide the crepe out of the pan onto a large baking sheet.
9. Cook the rest of the crepes and place them on the same baking sheet overlapping the crepes.
10. In the same pan, melt some butter, sprinkle with sugar, and cook until a light caramel forms. Add a crepe, cover with the caramel and remove from heat to flambé with rum.
11. Stir rum into caramel to create a sauce.
12. Serve hot with some vanilla ice cream and a few sprinkles of sea salt.

All Recipes for Mucho Machado were developed and written by Chef Natalia Machado

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