Sunday Brunch Crepes with Caramel Sauce

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Crepes are classy, easy to prepare, and ready to serve in just 20 minutes.  Made with fresh apples, Vermont Creamery Bonne Bouche or Coupole and Fat Toad Farm caramel sauce, these crepes are truly decadent.  This recipes makes 8 to 10 crepes.

Crepes

2 eggs, beaten

1 ½ cups milk

1 cup flour

1 tbsp olive oil or cooking oil

¼ tsp salt

½ tsp vanilla extract

 

Filling

Vermont Creamery Bonne Bouche or Coupole, or your favorite Brie

3 macintosh apples

1 tbsp butter or cooking oil

2 tbsp brown sugar

Pinch of nutmeg

Pinch of salt

Splash of bourbon (optional)

 

Topping

8 oz jar of Fat Toad Farm Goat’s Milk Caramel Sauce

 

Combine eggs, milk, flour, oil, salt, and vanilla extract. Beat with a mixer on high (or stir with a spatula) until combined.  Let batter set while you prepare the filling

Peel and slice apples (for apple chutney) or leave apples unpeeled (to keep slices whole). Add butter or oil to hot skillet.  Sauté the apples.  Add the brown sugar, nutmeg, and salt. Stir until apples are cooked.  Optionally, add a splash of bourbon to the hot pan, light with a kitchen match, and cook alcohol off.

Slice soft cheese, set aside.

Add butter or oil to hot skillet or crepe pan, add one ladle of crepe batter. Spread batter around pan and cook, 30 seconds per side.  Slide crepe onto plate

Add cheese and apple filling, fold crepe into triangle or cylinder.

Top with a generous drizzle with Fat Toad Farm Goat’s Milk Caramel Sauce and enjoy!

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