2006 Winner - Dessert Category
Recipe by Kathleen Lewandowski
Yield: 6 servings (2 crepes per serving)
- Allagash Four, 1 cup
- Eggs, 2 large
- Unsalted butter, 2 tablespoons melted
- All purpose flour, 1 cup
- Sugar, 2 tablespoons
- Salt, ¼ teaspoon
- Unsalted butter, 2 tablespoons melted for greasing crepe pan
- Measure and whisk together all wet ingredients.
- Measure all dry ingredients.
- Using a blender, mix together the wet and dry ingredients until smooth batter is formed.
- Chill the batter covered in refrigerator for 30 minutes.
- Lightly grease an 8-inch crepe pan or non-stick skillet with melted butter. Heat pan over moderately high heat.
- Remove pan from heat, add crepe batter and immediately tilt and rotate the crepe pan to coat the bottom of the pan with a thin layer of batter.
- Return the pan to the heat and cook crepe until set and golden underneath 30 seconds to 1 minute.
- Loosen ends of crepe with a heat proof spatula and carefully flip crepe over until cooked and set on the other side (about 20 seconds).
- Transfer cooked crepes to a plate and continue to cook crepes in the same manner ( using all the batter). Brush pan with more butter after each crepe is made.
CranBEERy Filling for Crepes
For the Cranberries
- Fresh cranberries, 12 ounces washed and sorted
- Allagash Four, 1 ½ cups
- Sugar, 1 cup
- Lemon, 1 for zest and juice
- In a heavy saucepan cook the cranberries, beer, sugar, zest and juice of lemon over medium heat.
- Cook for 15 minutes stirring occasionally until cranberries pop.
- When cranberries are cooked, strain the liquid reserving the liquid to make the beer syrup. Set cranberries aside till apples are cooked.
- Granny Smith apples, 6 peeled, cored and diced into large cubes
- Allagash Four, ¾ cup
- Spice Bag, 1
- Cinnamon stick, 1
- Whole cloves, 5
- Ginger, 1 fresh piece about 2x2 inch piece, cut in a large dice.
Wrap all 3 spice bag ingredients in cheesecloth and secure tightly
- In a heavy saucepan cook apples, beer and spice bag over medium heat.
- Cook 20 minutes stirring occasionally till apples are soft and tender.
- Discard the spice bag from the apples.
- Mash apples with the remaining cooking liquid.
- Combine the cooked cranberry with the cooked apple mixture.
- Unsalted butter, 2 tablespoons
- 1 ½ cups reserved beer liquid from cooking the cranberries
- Sugar, 1 cup
- Heat butter in a heavy saucepan. When butter is melted, add the beer and the sugar.
- Stir mixture till the sugar is dissolved then simmer until thickened and reduced 12-15 minutes.
- Remove from heat and hold warm till service.
- Fill each crepe with 3 tablespoons CranBeery filling, roll and put on a plate seam side down.
- Drizzle each crepe with beer syrup and add a garnish of fresh whipped cream