Apple Mannicoti
Thursday, September 10, 2009
Instructions:
For the crepes: First, heat the milk, salt, sugar, and butter, until butter is melted. Remove from heat and set aside to cool.
Next, gather remaining ingredients. Sift the flour into a medium sized mixing bowl. Make a well in the center and add approx. two cups of the milk mixture. Stir with a whisk to form a thick batter.
Add eggs, oil, and the beer (four ounces remaining to do with as you please) to the remaining milk.
Whisk to combine the eggs. Add the milk mixture to the batter and whisk until well combined. Refrigerate at least two hours before using.
Make the crepes in a greased 10” to 12” crepe or sauté pan. Place finished crepes on pieces of wax paper for holding (may be made up to 3 days in advance).
For The Apples: Place the apples cut side up in a roasting pan. Place a teaspoon of butter in each apple center and sprinkle 1 tablespoon of sugar over each half. Bake for 30 to 45 min, or until softened. Remove from oven, cool, coarsely chop, and reserve with remaining roasting liquid.
To Complete: Gently warm the apples in a pan, fold in cheese, and place approx. ½ cup of mixture on each crepe. Fold the crepe over the mixture. Fold in the sides and roll up. Place on a sheet pan and set in a warm oven until all crepes have been rolled.
Serve with vanilla ice cream and your favorite caramel sauce.
Ingredients:
| Item | Amount |
| Crepes: | |
| Whole Milk | 2 cups |
| Salt | 1/4 tsp |
| Sugar | 1/3 cup |
| Unsalted Butter | 2 TBS |
| All Purpose Flour | 1 1/4 cups |
| Light Olive Oil | 1 TBS |
| Eggs | 3 each |
| Amber Ale | 4 oz |
| Apple Filling: | |
| Apples, peeled, halved and cored | 6 each |
| Sugar | 12 TBS |
| Unsalted Butter | 4 TBS |
| To Finish: | |
| Fontina Cheese, grated | 4 cups |
| Crepes (from above) | 8 each |
| Apple Filling (from above) | 4 cups |
Yield: 8 servings.
Low-Fat Options:
For the crepes, Substitute soy milk for whole milk, 1 egg + 4 egg whites for the 6 eggs and replace the butter with olive oil. For the Apple Filling, reduce Butter to 1 TBS. Serve with non-fat frozen yogurt.
Tips:
When choosing apples, look for firm apples. The most common is Granny Smith, but I like to go with Golden delicious or Jonagold apples.
Take advantage of the extended prep time. The crepes can be made 3 days in advance. and the apples can be made ahead and chilled for up to 3 days as well.
For best results, use high quality milk and butter. The Euopean style butter (like Plugra) is remarkable to cook with. Insist on a high quality milk as well. Store brand milks are great for cereal - but when you're cooking to delight the senses, you have to start with the best ingredients.
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