The William Tell Crepe

  1. Special equipment: an electric crepe plate or a crepe pan
  2. For the crepe batter: In stand mixer, mix the eggs, milk, salt and 1 cup water until frothy.
  3. Add the flour; mix until thoroughly incorporated and free of lumps.
  4. Scrape the sides of the bowl and then add the melted butter; mix for 30 seconds.
  5. Let stand for 12 hours or overnight to allow the gluten to relax.
  6. For the apple filling: Heat a pot over medium heat.
  7. Add the butter and sugar.
  8. Once the butter has melted, add the sliced apples and cook until soft, 7 to 9 minutes.
  9. Stir in the cinnamon, vanilla and lemon juice.
  10. Set aside to cool.
  11. For the caramel sauce: Heat a small saute pan over medium-high heat.
  12. Add the sugar and the vanilla bean; cook, stirring continuously, until the sugar liquefies and turns reddish brown.
  13. Add the butter, stirring until fully incorporated, 2 minutes.
  14. Slowly drizzle in the cream; boil for 1 minute.
  15. Remove from the heat and add the salt.
  16. Set aside to cool before usingthe sauce will thicken upon cooling.
  17. Assembly: Preheat a crepe plate to 200 degrees F or heat a crepe pan over low heat.
  18. Spin 1/2 cup of the batter on the crepe plate.
  19. Cook for 1 minute.
  20. Flip, and add 3/4 cup of the apple filling to the crepe.
  21. Cook for 2 minutes, then fold the crepe over into a half moon.
  22. Cook for another 2 minutes and then fold into thirds.
  23. Drizzle some caramel sauce over the crepe and serve.
  24. Repeat with the remaining batter.

eggs, milk, salt, flour, butter, butter, sugar, apples, ground cinnamon, vanilla, lemon, sugar, vanilla bean, butter, heavy cream, salt

Taken from www.foodnetwork.com/recipes/the-william-tell-crepe.html (may not work)

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