QUARANTINE THANKSGIVING MENU (Apple Cinnamon Crepes)
This quarantine Thanksgiving Menu series will show you how to make a small quantity, budget-friendly, easy dinner that will still be special, festive and most importantly delicious! This week we are starting with dessert! These Apple Cinnamon Crepes are so easy, use basic ingredients and are so delicious too!
___________________________________________________________________________
#AppleCrepes #ThanksgivingMenu #QuarantineThanksgvining
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
___________________________________________________________________________
WATCH ALL THE RECIPES IN THIS QUARANTINE THANKSGIVING MENU HERE
_______________________________________________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated for products sold at no cost to the consumer
10 non-stick pan
Metal Spatula
Non-Stick Whisk
12 pan with lid
Lemon Squeezer
__________________________________________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK!
__________________________________________________________________________
BETH'S APPLE CINNAMON CREPES WITH CARAMEL SAUCE
Makes 6 10” Crepes
*print recipe on my blog:
*for 8 (12) inch crepes see this recipe:
INGREDIENTS:
FOR CREPES:
¾ cup (90g) of flour
2 Tbsp (25g) sugar
Pinch of salt
1 1/3 cup (320ml) of milk
1 egg
2 Tbsp (30g) butter, melted and cooled
Oil for greasing
Powdered sugar for dusting
FOR CARAMEL SAUCE:
2/3 (130g) sugar
2/3 (160ml) heavy cream, warmed
1 Tbsp (15g) butter
1/8 tsp (a large pinch) salt
FOR APPLES:
1 ½ cups (225g) of Gala apples, peeled and sliced to ¼” thickness
2 Tbsp (30g) butter
2 Tbsp (25g) sugar
¼ tsp (1.25ml) cinnamon
1 ½ Tbsp (45ml) water
Pinch of salt
Serve with:
Good quality French Vanilla Ice Cream
METHOD:
For the crepes, whisk together the flour, the sugar, and the salt. Add the milk and whisk until smooth. Then add the egg and the butter and whisk until smooth.
Grease a 10” pan with oil, distributing it well with a paper towel on bottom and sides. Heat pan on medium-high heat. Once it’s very hot, then add 1 ladle of batter and swirl around until it coats the bottom of the pan. Allow to cook until the edges turn golden brown.
Then slide a thin metal spatula under the crepe, grab it with your fingertips and flip it quickly. Allow to cook for :30-50 on the underside. Slide it off onto a paper towel, lined with aluminum foil. Continue to cook the crepes, stacking them all in the same direction (top up) to avoid sticking. Allow crepes to cool, then wrap in paper towel and foil and refrigerate until ready to serve.
For the caramel heat the sugar in a high profile saucepot, until it starts to become translucent around the edges and then it will start to turn amber brown. Then swirl it and lift the pot up off the flame to avoid burning, continuing to swirl until all the sugar is melted. Keep on a low flame.
Add the warm heavy cream, it will bubble over and look like a magic potion! It will settle down as you whisk and then swirl in the butter, whisking to combine. Then add the salt. Transfer to a heat-safe pitcher, cover, and refrigerate until ready to serve.
For the apples, heat the butter in a large non-stick pan until melted. Add the sugar and the cinnamon, whisk until combined. Add the apples, the lemon juice, and the water. Stir to coat the apples, then cover and simmer for 5-8 minutes, shaking the pan periodically to move the apples around.
Then turn off the flame and keep the apples covered, untouched for 5 minutes. This will continue the caramelization process!
Before serving microwave the stack of crepes in their paper towel for 1-1:30 minutes until warm. Then microwave the caramel sauce for 1:00.
To serve fold the crepe in half, then in quarters, forming a triangle. Place the crepe at the top of an oblong platter, staggering the folded crepes lengthwise splayed out on top of each other. Dust with powdered sugar, spoon the apples on top of the crepes, down the center. Drizzle with the caramel sauce.
Serve each guest, a crepe, a spoonful of apples and a scoop of vanilla ice cream. Drizzle the ice cream with more caramel sauce.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Flourless Chocolate Cake Recipe + Crème Anglaise
#entertainingwithbeth #CookingChannel #EasyRecipes
Learn how to make my decadent flourless chocolate cake with Crème Anglaise. This is a wonderful dessert idea for Valentines Day! Easy enough for beginners but with enough Wow factor for showoffs :) Enjoy!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK!
Subscribe to my Newsletter
WATCH MORE VALENTINE'S DAY RECIPES!
Chocolate Souffle for Two
Strawberry Cobbler
Chocolate Mousse Cake
Heart Shaped Chocolate Box
No-Fuss Strawberry Shortcake
FLOURLESS CHOCOLATE CAKE + CRÈME ANGLAISE
Serves 8
*PRINTABLE RECIPE HERE*
INGREDIENTS:
12 ounces (340g) semi-sweet chocolate chips
1 cup (240g) unsalted butter
1 tbsp (15ml) vanilla extract
¾ tsp (3.75ml) salt
2/3 cup (130g) sugar, divided
6 eggs, separated into yolks and whites
unsweetened cocoa powder for dusting
Crème Anglaise:
1 ½ cups (350ml) milk
1 ½ cups (350ml) heavy cream
1 vanilla bean pod
4 egg yolks
¼ cup (50g) sugar
Garnish:
1 cup of raspberries
METHOD:
Preheat oven to 325F (160c). Spray a 9” Spring form pan with baking spray. Line pan with a parchment paper circle fitted to the bottom of the pan, spray the paper with baking spray as well and distribute it with a pastry brush. Set aside.
In a large heat-safe bowl combine chocolate chips and butter. Microwave at :30 intervals until melted. Whisk together until smooth.
Add the vanilla, salt and 1/3 cup (65g) of the sugar. Whisk to combine. Add the 6 egg yolks, reserving the whites. Set chocolate mixture aside.
In the bowl of an electric mixer, whip egg whites until opaque, then slowly add the remaining 1/3 cup (65g) of sugar a little at a time until egg whites are stiff and glossy.
Fold in the egg whites into the chocolate mixture ,in thirds, lightening the batter as you go. Do not overmix!
Pour the batter into the prepared pan. Bake for 45-50 minutes. It will be crackly in the center. A skewer will not come out clean, but will be sticky with crumbs. That’s when to take it out.
Remove it from the oven and allow it to cool. It will crack and sink. That “fallen” concave appearance is art of its charm!
Once completely cool, remove it from the pan, dust it with unsweetened coco powder and serve in a pool of crème anglaise.
FOR CRÈME ANGLAISE (make the day before to allow to be nicely chilled)
In a large bowl add the egg yolks and set aside.
In a large sauce pot combine milk and cream, vanilla paste and pod, along with the sugar. Heat until vanilla seeds rise to the top. Remove the vanilla pod.
Slowly temper the eggs, whisking all the while until all the cream mixture has been added.
Rinse out pot. Pour mixture back into clean pot and heat whisking until mixture reaches 165F and coats the back of a spoon.
Strain through a fine mesh sieve into an air tight container. Chill for at least 4 hours or overnight.
For raspberry hearts, work raspberries through a fine mesh sieve, into a small bowl, to extract their juice. Set aside.
To serve, spoon crème anglaise onto a dessert plate. Place the slice of cake on the far side of the circle allowing space in front of the cake.
Dollop a small circle of raspberry juice in the crème anglaise at least 1 inch or so apart. Run a tooth pick through the raspberry dollops to create hearts.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Foolproof Tarte Tatin Recipe | Preppy Kitchen
This Tarte Tatin is sure to wow your guests! A French class, this beautiful upside-down tart with caramelized apples and a flaky crust is an easy and delicious treat, which only requires five simple ingredients.
RECIPE:
Tarte Tatin, also known as Tarte Tatin aux Pommes, is a flavorful French rustic tart made like my Pineapple Upside Down Cake but with fewer ingredients! Named after the Tatin sisters who invented it at their hotel, Hôtel Tatin, the Tarte Tatin became their signature dish. Just like the original, you start with a caramel base at the bottom of the pan, add apples, and then top it off with a puff pastry.
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
CHOCOLATY TEMPTATION CAKE
Omg this was so delicious!
5 min and perfectly cooked in the microwave. ????????
I did the exact recipe on the back of the pack, I did add an additional 2 ingredients.
⤵️
3/4 cup mini chocolate chips
1/2 cup of shredded coconut
*I always let the batter rest 20-30 min, It helps the GF mix settle and tastes better. ????
Icing⤵️
1 cup cool whip
2 tbsp dry Caramel Mix
•Mix together until combined and refrigerate 1 hour.
What a WOW dessert! ????