Spiced Souffle Crepe W/ Sauteed Apples

• 5 tablespoons unsalted butter
• 6 sprigs thyme
• 4 tart apples, peeled, cored, and quartered
• 34 cup sugar, 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
• 12 teaspoon allspice
• 12 cup cake flour, plus
• 1 tablespoon cake flour
• 2 cups whole milk, at room temperature
• salt
• confectioners' sugar, for dusting
• vanilla ice cream (optional) or creme fraiche (optional)

1. Preheat oven to 375F.
2. In a 12-inch iron skillet, melt 2 T butter with the thyme sprigs over medium-high heat.
3. Add the apples and brown on all sides until just tender when pierced with a fork, 10-15 minutes.
4. Sprinkle with 2 T sugar and cook, gently stirring until the sugar dissolves and the apples caramelize, about 1-2 minutes more.
5. Remove the thyme and set the apples aside.
6. Wipe the skillet clean.
7. In a large bowl, whisk together the vanilla pod and seeds with the melted butter, egg yolks, 1/2 C sugar, cinnamon, allspice, cake flour, and a pinch of salt.
8. Whisk in the milk until combined.
9. Whisk the egg whites with a pinch of salt, gradually adding the remaining 1/4 C sugar.
10. Whip to soft peaks, and then fold into the batter.
11. Melt the remaining 3 T butter in the clean skillet over medium-high heat, swirling the butter up the sides of the pan.
12. When the butter is foamy, spread the sauteed apples in the pan, then pour in the batter.
13. Transfer to the oven and bake uncovered until the center of the crepe no longer wobbles when shaken, 20-25 minutes.
14. Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.

unsalted butter, thyme, apples, sugar, sugar, vanilla bean, butter, eggs, cinnamon, allspice, cake flour, cake flour, milk, salt, confectioners, vanilla ice cream

Taken from www.food.com/recipe/spiced-souffle-crepe-w-sauteed-apples-273263 (may not work)