1/4 cup salad oil
2 egg yolks
1 1/2 cups milk
1/4 cup unsalted butter
1 teaspoon vanilla or rum extract
6 large baking apples
1 tablespoon butter
tablespoons brown sugar
1/4 cup Calvados or apple brandy
In a medium bowl, combine flour, oil, eggs, egg yolks,
1/2 cup milk, beating until blended and smooth.
Add remaining milk,
whisking until batter is smooth.
Strain batter into a clean bowl.
Refrigerate, covered, for 2 hours or longer.
Melt the butter over low heat,
and mix into the crêpe batter.
Flavor with vanilla or rum extract.
Peel apples. Core and slice thinly. Melt
butter in a non-stick frying pan.
Add apple slices. Sauté for 2
minutes over high heat.
Add brown sugar and Calvados or apple brandy.
Sprinkle cinnamon over cooked apples. Transfer to a bowl.
Heat a 7-inch non-stick skillet until a drop of
water sizzles and rolls off.
Pour in 2 tablespoons of batter, rotating pan
to cover bottom of skillet evenly.
Spoon 2 large tablespoons of prepared
apple mixture over crêpe,
spreading evenly over surface of
Pour enough batter to cover apples. Cook for a minute.
Flip the pancake. Use a spatula if necessary. Cook till brown.
apple crêpe to a greased baking tray.
Continue cooking remaining
Can be prepared 2 hours ahead.
Preheat oven to 400
Finish baking crêpes until apples are soft, 10 to 12
Place a crêpe on each plate.
Top with vanilla ice cream
and sprinkle with cinnamon.
Serve at once.
Note: as an alternative, use
half apples, half pears.