COMMENT:
This unique dish was first discovered at Chef Cyril Renaud's New
York Restaurant, Fleur de Sel. The simple crêpe batter is
enhanced with the addition of apple slices and cooked tatin-style.
This baked upside down apple dessert was devised by the Tatin sisters
at their restaurant near Orleans, France.
INGREDIENTS:
- 30 (1/8-inch thick) Fuji apple slices
- 4 eggs
- 1 cup flour
- 1 tbsp sugar
- 1 tsp vanilla
- 2 tbsps triple sec
- 2 tbsps melted butter
- 1-1/2 cups milk
- pinch of salt
- 1/2 cup vegetable oil
- 1/2 cup sugar
METHOD:
The Fuji apple may be found in most grocery stores and is best used
in this dessert. Slice the apples 1/8-inch thick and place in a
bowl of cold water along with ¼ cup lemon juice to keep the
apples from turning brown. Set aside. In a large mixing bowl, place
eggs, flour, sugar, vanilla and triple sec. Using a wire whisk,
whip until ingredients are silky smooth. Add butter and milk and
continue to blend until batter reaches the consistency of heavy
whipping cream. Make sure that all lumps are removed. Season to
taste using salt. It is best to make crêpe batter a minimum
of 6 hours prior to use and refrigerate. I recommend refrigerating
the batter overnight. Place 2 (6- to 8-inch) crêpe pans over
medium-high heat. Add 2 tbsps of vegetable oil into the pan and
swirl to coat the bottom of the pan. Once hot, pour excess oil into
the second crêpe pan. Place 3 apple slices into the pan and
cook 1 minute on each side. Using a fork, centrally place the apple
slices around the pan to create a configuration resembling 2 eyes
and a mouth. Carefully ladle 2-1/2 ounces of the batter over the
apples. Slowly tilt the pan in a circular motion until the batter
spreads evenly to the edge of the pan. Cook until outer edge browns
and loosens from the pan. Flip and cook 1 additional minute. Place
1/8 tsp of butter on top of the crêpe along with 2 tsps sugar.
Flip over and allow the sugar and butter to caramelize on the bottom
of the pan, creating the caramelized look of an apple tarte tatin.
Flip onto a plate and serve with your favorite ice cream or a scoop
of Devonshire cream.
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