Recipe by Ali Ryan of Spinnakers Brew Pub. Makes 12 crepes.
Ingredients for Whisky Glazed Apples
¼ Cup White Sugar
¼ Cup Water
1 oz Whisky (Or A Bit More)
1 Pinch Fresh Cracked Pepper
2 Good Sized Okanagan Grown Pink Lady Apples (Or A Firm Type Of Bc Apple)
1 Sprig Fresh Rosemary
Instructions for Whisky Glazed Apples
Preheat your oven to 350. Bring the sugar & water to a boil, add whisky & cracked pepper, this is your whisky simple syrup. While the sugar & water is coming to a boil dice the pink ladies into 1” pieces keeping the skin on but removing the core.
Add the apples to the boiling whisky simple syrup. Bring back to a boil for 30 seconds, stirring to ensure all apples are coated. Using a slotted spoon remove the apples and place on a baking sheet, don’t worry about excess liquid in the pan. Put in oven for approx 15 to 20 min or until apples are cooked through and lightly caramelized. while apples are cooking reduce down the whisky simple syrup by about half by continuing to boil.
When the apples are done remove from the oven and gently place in a bowl, pour the reduced syrup over top. Fine dice the fresh rosemary & toss. Keep warm.
Ingredients for Red Fife Crepes
½ Cup All Purpose Flour
½ Cup True Grain’s Sifted Red Fife Flour (Can Be Substituted For ½ More All Purpose)
1 Teaspoon White Sugar
1 Pinch Salt
2 Eggs
½ Cup Milk
2 Tablespoons Melted Butter
Instructions for the Crepes
Combine the flours, sugar & salt. In a separate bowl combine the eggs, milk, water & melted butter. slowly whisk the liquid into the flour until the batter is smooth. Refrigerate for 30 min.
Heat up a lightly oiled non stick pan on medium heat. Add just enough crepe batter to cover the bottom on the pan like a skin – ensure the batter is evenly spread by moving the pan around in a circular motion. Allow the crepe to cook on one side until it firms up & begins to colour. Flip & cook the other side of the crepe. When both sides are cooked through slid it onto a piece of waxed paper to cool. Continue with the rest of the batter. Once cool the crepes can be stacked with waxed paper between each one.
Ingredients for whipped Tree Island Greek Yogurt
4 Tablespoons Orange Blossom & Cardamom Greek Yogurt
200 Ml Whipping Cream
Instructions for the Whipped Yogurt
Using A Hand Blender Whip The Whipping Cream Until Hard Peaks Form. Fold In 4 Heaping Tablespoons Of Orange Blossom & Cardamom Yogurt. Refrigerate Until Needed.
To Construct The Crepes
Divide the whipped yogurt between the open placing it just off center. If you feel like it’s too much whipped yogurt for each crepe save it to garnish the top. Start rolling the crepe on the side that the yogurt is closest to.
Place 2 filled crepes side by side on a plate & top with some of the warm whisky glazed apples – make sure to drizzle some of the excess syrup over the crepes and use up any leftover whip. Garnish with another sprig of rosemary & roasted hazelnuts or granola.
