Apple Crepes with Caramel Sauce and Calvados Butter

Description Apple Crepes with Caramel Sauce & Calvados Butter
Serves 8 –2 crepes each

1 recipe sweet crepe batter

Calvados butter:
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon coarse kosher salt
3 tablespoons Calvados or other apple brandy

Apple Filling:
2 tablespoons (1/4 stick) unsalted butter
2 medium-size Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes
3 tablespoons sugar
1/4 teaspoon coarse kosher salt
1/4 teaspoon ground cinnamon
2 tablespoons Calvados or other apple brandy

Caramel Sauce:
1 cup sugar
1/3 cup water
1 cup heavy cream
A pinch of salt

For calvados butter sauce: Using electric mixer, beat butter in medium bowl until well blended. Add sugar and coarse salt; beat until fluffy. Gradually beat in Calvados just until incorporated. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

For apples: Melt butter in heavy large skillet over medium heat. Add apples; sprinkle with sugar, coarse salt, and cinnamon. Sauté until apples are tender, about 3 minutes. Add Calvados and cook until most of liquid evaporates, about 2 minutes. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil and seal at edges; warm in oven until crepes are heated through, about 20 minutes for cold crepes and 15 minutes for room-temperature crepes.

Stir Calvados butter sauce in small saucepan over medium-low heat until melted and heated through. Re-warm apple mixture over medium heat, stirring occasionally, about 3 minutes. Place 1 crepe on plate, browned side down. Spoon 2 teaspoons Calvados sauce over crepe, then fold crepe into quarters. Repeat with remaining crepes and Calvados butter sauce, placing 3 crepes on each plate. Spoon apples over crepes on each. Spoon any remaining sauce over crepes and serve with caramel sauce.

For caramel sauce: Combine sugar and water in a large saucepan, stir to combine, simmer until sugar turns golden brown. While waiting for your sugar, bring heavy cream to a gentle simmer. Once sugar has browned, very slowly stir in the heavy cream a little bit at a time until the desired consistency has been reached.

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