Apple Crêpe Tatin
MAKES: 8 to 10 Crêpes

This unique dish was first discovered at Chef Cyril Renaud's New York Restaurant, Fleur de Sel. The simple crêpe batter is enhanced with the addition of apple slices and cooked tatin-style. This baked upside down apple dessert was devised by the Tatin sisters at their restaurant near Orleans, France.


  • 30 (1/8-inch thick) Fuji apple slices
  • 4 eggs
  • 1 cup flour
  • 1 tbsp sugar
  • 1 tsp vanilla
  • 2 tbsps triple sec
  • 2 tbsps melted butter
  • 1-1/2 cups milk
  • pinch of salt
  • 1/2 cup vegetable oil
  • 1/2 cup sugar

The Fuji apple may be found in most grocery stores and is best used in this dessert. Slice the apples 1/8-inch thick and place in a bowl of cold water along with ¼ cup lemon juice to keep the apples from turning brown. Set aside. In a large mixing bowl, place eggs, flour, sugar, vanilla and triple sec. Using a wire whisk, whip until ingredients are silky smooth. Add butter and milk and continue to blend until batter reaches the consistency of heavy whipping cream. Make sure that all lumps are removed. Season to taste using salt. It is best to make crêpe batter a minimum of 6 hours prior to use and refrigerate. I recommend refrigerating the batter overnight. Place 2 (6- to 8-inch) crêpe pans over medium-high heat. Add 2 tbsps of vegetable oil into the pan and swirl to coat the bottom of the pan. Once hot, pour excess oil into the second crêpe pan. Place 3 apple slices into the pan and cook 1 minute on each side. Using a fork, centrally place the apple slices around the pan to create a configuration resembling 2 eyes and a mouth. Carefully ladle 2-1/2 ounces of the batter over the apples. Slowly tilt the pan in a circular motion until the batter spreads evenly to the edge of the pan. Cook until outer edge browns and loosens from the pan. Flip and cook 1 additional minute. Place 1/8 tsp of butter on top of the crêpe along with 2 tsps sugar. Flip over and allow the sugar and butter to caramelize on the bottom of the pan, creating the caramelized look of an apple tarte tatin. Flip onto a plate and serve with your favorite ice cream or a scoop of Devonshire cream.

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