Robbie's Special Basil Crepes with Sauteed Apples and Fennel, Coconut Ice Cream


- 1 1/3 cups milk, room temperature
- 1 cup all purpose flour
- 3 large eggs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1/4 teaspoon salt
- Bunch fresh basil, pureed
- Nonstick vegetable oil spray
- 2 Peeled Sliced Apples, 1 Sliced Fennel, ½ c Brown Sugar, ½ stick butter
- Coconut Ice Cream or Sorbet

Caramelized Apples Preparation

Heat butter in a skillet until melting. Add brown sugar and saute until
melted. Make sure it doesn’t crystallize, if it does, start over. Add sliced
apples and Fennel, and simmer, turning occasionally.

Crepes Preparation

Mix first 7 ingredients in blender just until smooth. Cover batter and chill
at least 15 minutes and up to 1 day.

Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat
over medium heat. Pour 2 tablespoons batter into pan and swirl to coat
bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen
edges gently with spatula. Carefully turn crepe over. Cook until bottom
begins to brown in spots, about 30 seconds. Transfer to plate. Cover with
paper towel. Repeat with remaining batter, spraying pan with oil spray as
needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)

To serve, fold apple fennel mixture in crepes and plate. Top with a couple
slices, and drizzle with left over syrup from skillet. Serve with Coconut
ice cream.

Courtesy of Dining Details

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