9. Recipe: Panqueques de Manzana (Argentine Apple Pancakes)
Norman Van Aken, Copyright 2001
Adapted by StarChefs
Yield: 6 Servings (2 crêpes each)
For the crepes: - 3/4 Cup Prepared Dulce de Leche
- 1 1/2 cups milk
- 3 eggs, beaten
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/3 cups all purpose flour
- 2 Tablespoons melted butter
- Clarified butter for brushing the skillet
In a bowl whisk together the egg, milk, salt and sugar. Sift the flour into the bowl and whisk just to blend. Add the butter and allow the batter to rest at room temperature for 30 minutes.
Brush a 7-inch non-stick skillet lightly with clarified butter and set the skillet over medium heat. Put an ounce and a half of batter in the skillet, swirling to coat the bottom evenly, and let the batter cook, about a minute on the first side and 30- 45 seconds on the second side, until flecked with golden marbling. Remove the crêpe from the skillet and reserve, between sheets of parchment paper. Repeat with the remaining batter.
For the apples:- 1 vanilla bean
- 1/3 Cup granulated sugar
- 6 Granny Smith apples, peeled, cored and sliced thin
- 2 ounces butter
- 1/4 Cup dark rum
On a cutting board, with a sharp knife, split the vanilla bean lengthwise. Sprinkle the sugar over the bean and with the knife scrape the seeds out of the bean and rub into the sugar. This will separate the vanilla bean seeds into the sugar. Toss the apples with the vanilla bean sugar. In a large non-stick skillet melt the butter, over medium heat, and sauté the apples, stirring gently only occasionally until they are soft. Deglaze the skillet with the rum, being very careful because it may ignite to burn off the alcohol. Continue to sauté about another minute and remove the skillet from the heat.
To assemble the crêpes:
Heat oven to 350º
Spread about a tablespoon of dulce de leche over each crêpe. Place some apple filling in the center of each crêpe and roll up, seam side down. Continue to do this with all of the crêpes and place them on a baking sheet covered with parchment paper. Place them in the oven for about 3 minutes. Place 2 crêpes on each plate.
