Home » Apple Raisin Crêpes with Almond Ice Cream and Raisin Butter Sauce

Recipe

Apple Raisin Crêpes with Almond Ice Cream and Raisin Butter Sauce

Submitted by: Culinary Institute of America at Greystone

French crêpes filled with apple and topped with raisins and almond ice cream.
Details
INGREDIENTS
Toasted Almond Ice Cream
  • 1 c. (150 g) almonds, lightly toasted
  • 2 c. (500 ml) milk
  • 2 c. (500 ml) cream
  • 3/4 c. + 2 tablespoons (175 g) sugar, divided
  • 9 egg yolks (1/2 cup + 2 tablespoons)
  • Pinch of salt
Raisin Butter Sauce
  • 2/3 c. California natural raisins
  • 1/3 c. California golden raisins
  • 1-1/2 c. (12 ounces) water
  • 3/4 c. (6 ounces) cold butter, cut into 1/2-inch cubes
  • 2 tbsp. (1 ounce) brandy
Apple Raisin Compote
  • 6 Golden Delicious apples
  • 3/4 c. sugar
  • 1 tbsp. lemon juice
  • 2 tbsp. butter
  • 1/2 c. California raisins
  • 2 tbsp. brandy
Crêpes
  • 3/4 c. (100 g) flour
  • 1/4 c. (50 g) sugar
  • 1 tsp. (5 g) salt
  • 1 c. (250 ml) milk
  • 3 eggs (1/2 cup)
  • 1 tbsp. vanilla extract
  • 1/3 c. (70 g) butter, melted
PROCEDURE
Toasted Almond Ice Cream
Combine almonds, milk and cream in a heavy-bottom saucepan. Sift in 1/2 of the sugar and bring to a gentle simmer. Remove from heat; cover and allow to cool. Strain and discard almonds.

In a non-reactive bowl, beat egg yolks with remaining sugar and salt until pale in color. Reheat almond infused cream mixture to simmer. Temper yolk mixture with a small amount of cream. Then, pour all back into saucepan. Cook, stirring constantly, over low heat until custard thickens and coats back of a wooden spoon (180°F). Immediately, strain through a fine mesh sieve and cool over ice water. Refrigerate overnight. Turn into ice cream machine; freeze and ripen according to manufacturer's instructions.
Raisin Butter Sauce
Combine raisins and water in saucepan. Bring to simmer and cook for 5 minutes. Strain off and reserve liquid. Transfer raisins to blender and process at high speed, adding just enough liquid to allow raisins to spin and become pulpy. Strain. Return raisin purée to saucepan; warm gently and whisk in butter and brandy. Do not allow to boil or the emulsion will break. Keep warm.
Apple Raisin Compote
Peel, core and cut apples into small chunks. Mix sugar and lemon juice together. Sprinkle on bottom of heavy saucepan. Arrange apple chunks on top. Cover pan and cook, without stirring, over medium heat until sugar begins to caramelize, about 3 minutes. Stir thoroughly. Add butter and cook over low heat until apples soften and begin to appear translucent. Stir in raisins and brandy. Cook for 2 minutes more; then, remove from heat and cool thoroughly.
Crêpes
Combine dry ingredients in a bowl. Beat milk, eggs and vanilla together in another bowl. Whisk into flour mixture. Then, whisk in melted butter. Strain batter if lumpy. Refrigerate for 2 hours.

Heat a well-seasoned 6-inch crêpe pan (or nonstick skillet). Pour about 2 tablespoons (1 ounce) batter into middle of pan; then, rotate pan to thoroughly coat bottom. If necessary, use a small spatula to spread the batter. Cook over low to medium heat until top of crêpe appears dry. Using spatula, lift crêpe by the edge and flip over. Cook only for a few seconds on second side. Store in a single layer, covered with plastic wrap to prevent drying.
To Serve
Arrange 3 crêpes on a cutting board. Mentally divide each into 6 equal pie shaped wedges. Fill one wedge with 2 tablespoons of compote. Fold crêpe in half, then into thirds to make triangles. Arrange 3 triangles, overlapping on a plate. Spoon warm raisin butter sauce on top and serve with a scoop of toasted almond ice cream.
Yields: 24 crêpes; 1 quart ice cream.
Serves: 12
Nutrition Information (per serving)
Calories 730(56% from fat); Total Fat 47g (sat 24g, mono 16g, poly 3g); Cholesterol 325mg; Protein 10g; Carbohydrates 69g; Fiber 4g; Iron 2mg; Sodium 540mg; Calcium 174mg