Caramelized Apple & Calvados Crepes

• Eight 6- or 7-inch dessert crepes, flavored with Calvados
• 3 Granny Smith or Golden Delicious apples
• 2 tablespoons unsalted butter
• 1/4 cup granulated sugar
• 1 tablespoon Calvados or Cognac (optional)
• 1/2 teaspoon ground cinnamon (optional)
• 3 tablespoons hazelnuts, toasted, skinned, and chopped
• Powdered sugar for dusting
• Whipped cream or vanilla ice cream for garnish

1. Prepare the crepes.
2. Cover them with aluminum foil and keep warm in a 200F oven, or cover and reheat them in a baking pan in a preheated 325F oven for 5 to 10 minutes, or until heated through.
3. Peel, core, and slice the apples.
4. In a large skillet, melt the butter over medium heat until it starts to sizzle.
5. Add the apples, sprinkle with the sugar, and cook until the sugar turns amber, about 3 minutes.
6. Gently saute the apples and sugar until tender, another 4 to 5 minutes.
7. Gently mix in the optional Calvados or Cognac and cinnamon, if you like; add the nuts.
8. Set aside.
9. Arrange a few slices of caramelized apples on one-quarter of each crepe.
10. Fold each crepe in half twice so it is triangular in shape.
11. Sprinkle with powdered sugar.
12. Top with a dollop of whipped cream or ice cream and serve at once.

eight, apples, unsalted butter, granulated sugar, calvados, ground cinnamon, hazelnuts, powdered sugar, cream

Taken from www.cookstr.com/recipes/caramelized-apple-amp-calvados-crecircpes (may not work)