Tart apples are particularly abundant this time of year. Portnoy used Granny Smith apples, but you can try this recipe with Empire, Macoun, Honeycrisp, Winesap or Pippin.
Ingredients
- 5 tablespoons unsalted butter
- 6 sprigs thyme
- 4 tart apples, peeled, cored and quartered
- ¾ cup, plus 2 tablespoons, sugar
- 1 vanilla bean, halved lengthwise, seeds scraped out, pod and seeds reserved
- 5 tablespoons melted butter
- 7 eggs, separated
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ cup, plus 1 tablespoon, cake flour
- Salt
- 2 cups whole milk, at room temperature
- Confectioners’ sugar, for dusting
- Vanilla ice cream or creme
- fraîche (optional)
Serves 8 to 10
Preparation
- Preheat oven to 375 degrees. In a 12-inch iron skillet, melt 2 tablespoons of the butter with the thyme sprigs over medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, 10 to 15 minutes. Sprinkle with 2 tablespoons of the sugar and cook, gently stirring, until the sugar dissolves and the apples caramelize, about 1 to 2 minutes more. Remove the thyme and set the apples aside. Wipe the skillet clean.
- In a large bowl, whisk together the vanilla pod and seeds with the melted butter, egg yolks, 1/2 cup of the sugar, cinnamon, allspice, cake flour and a pinch of salt. Whisk in the milk until combined.
- Whisk the egg whites with a pinch of salt, gradually adding the remaining 1/4 cup sugar. Whip to soft peaks, and then fold into the batter.
- Melt the remaining 3 tablespoons butter in the clean skillet over medium-high heat, swirling the butter up the sides of the pan. When the butter is foamy, spread the sauteed apples in the pan, then pour in the batter. Transfer to the oven and bake uncovered until the center of crepe no longer wobbles when shaken, 20 to 25 minutes. Sift confectioners’ sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.
1 hour
Dining and Cooking