In my kitchen, way up high in the gap between the ceiling and the top of the cupboards there's lots of liquor. I don't know how many bottles to be exact, but lots. I have been accumulating it over the years from parties, cocktail making, Christmas presents and what not. This morning in a haze of what my life has been this past few weeks, I decided to clean all the bottles. I never take them down and don't even really know what is lucking up there. So, about 8 bottles in, I found an almost full bottle of Cointreau. Leftovers from a Mad Men party back in 2011. So, I spent the next 15 minutes reminiscing with a smile on my face about that evening. Oh the fun times.
Then, before I knew it I had the blender out, apples caramelizing and crepes in the making with Cointreau. I have said this many times, I hardly even plan what goes on the blog, it just happens in moments like this. Maybe Cointreau crepes on a Wednesday morning isn't the best idea I have ever come up with, but it sure worked for me this morning. I think I will go for a beach walk or a bike ride to wake myself up now. The cleaning of the rest of the bottles will have to wait.
All that aside, these are absolutely delicious. Somewhere mixed between apple pie, French crepes an a cocktail from last Friday night. Overall winning combination. These would make a great dessert and topped with ice cream or whipped cream, even better.
If you don't want the alcohol content in this recipe, just bring the Cointreau to a boil for a few minutes before whisking it in with the icing sugar. Leave it to cool and then whisk with icing sugar. Alcohol free!
Crepes are best when served fresh, as you have that crisp edge. However, these can be made in advance and reheated when ready to serve. Just loosely wrap them in foil and warm in a low oven for about 15 minutes. I don't recommend using a microwave for reheating as they will tend to go a bit rubbery.
Cointreau Glazed Apple Cinnamon Crepes
Serves 12 Crepes / Prep time: 15 minutes / Cook time: 40 minutes
For the Crepes:
1 ½ cups/360 ml of whole milk
3 large eggs
1 tablespoons sugar
1 teaspoon salt
1 teaspoon vanilla
1 cup/125 grams of plain flour
2 tablespoons of butter (melted)
Butter for cooking
For the Apple filling:
4 Apples, peeled, cored and cut into slices
2 Tablespoons of butter
2 Tablespoons of brown sugar
1 Teaspoon of cinnamon
1/4 Cup/60 ml of water
For the Glaze
1/2 Cup icing sugar
2-3 Tablespoons Cointreau
First make your apple filling. In a large skillet set over medium to high heat, add the butter, brown sugar and cinnamon. Stir until it starts to bubble and toss in the apples. Stir to coat all the apples and add the water. Reduce heat to low-medium, cover and leave to cook for 15-20 minutes, stirring occasionally. Apples should be soft and a nice golden brown colour. Remove from heat and set aside.
In a blender, combine milk, eggs, sugar and salt. Mix on high speed for around 10 seconds. The batter will be foamy. Turn the blender to low and add the melted butter and vanilla. Blend for a few more seconds. Add the flour all at once and blend until combined.
Place crepe pan over moderate high heat and melt butter until it begins to smoke. Pour enough batter into the pan to just cover the surface. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Only pour in enough to cover the bottom of the pan.
Cook the crepe over moderate high heat until bubbles just begin to form on the exposed surface, 1-2 minutes. Lift up edge to check the cooking process. If the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after 2 minutes, turn it up. When the underside is browned, flip and cook for another minute or less. Remove from pan and keep in a warm oven covered loosely with foil.
Continue the process until you have cooked all the crepes.
In a small bowl whisk together the icing sugar with the Cointreau until smooth.
Lay out crepes and fill with apples, roll over and drizzle with glaze, top with a few apple slices and sprinkle with cinnamon.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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