SEATTLE — Chef Laurie Pfalzer has worked in renowned pastry kitchens around the country and in the Pacific Northwest's Salish Inn and Spa. She created cooking school Pastry Craft in 2010 to, "Make learning how to create great pastry, bread and confections approachable and attainable by the home cook," and teaches both public and private classes.
In this cooking demonstration, Laurie talks with us about her new cookbook Simple Fruit and the delicious recipes you'll find inside, like Rosemary Apples in Crepes with Rum Caramel Sauce which you can find below.
EVENT INFO: LAURIE PFALZER: AUTHOR TALK: SIMPLE FRUIT on Tue. Feb. 18th from 6:30 - 8 PM at Book Larder (4252 Fremont Ave N., Seattle, WA 98103).
ABOUT THE COOKBOOK: "Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavor when cooked. Understanding how to enjoy fruit at its peak of flavor–whether it’s lightly sautéed, poached, baked, braised, or roasted–is the key, and this cookbook for home cooks shows you how." penguinrandomhouse.com
Recipe: Rosemary Apples in Crepes with Rum Caramel Sauce
From Laurie Pfalzer's Simple Fruit.
This dessert is a favorite of mine; the combination of the apples, caramel, and rosemary folded into crepes can’t be beat. Don’t pass up this dessert because of its extra components. The crepes and caramel can be made ahead. Then the dessert is just a simple slice and sauté of the apples. Like many other recipes in this book, just the apple preparation is a dessert on its own. As an autumn or winter dessert, this one is indispensable.
Makes 6 servings
- 1/2 recipe Crepes (recipe follows)
- 1 recipe Rum Caramel Sauce (recipe follows)
- 4 medium apples (tart-sweet, such as Jonagold or Pink Lady)
- 3 tablespoons unsalted butter
- 2 tablespoons light brown sugar or honey
- 1/2 vanilla bean, split and scraped, or 1/4 teaspoon ground vanilla bean, or 1/2 teaspoon vanilla paste
- 1 teaspoon fresh chopped rosemary
- Prepare the crepes, then the caramel sauce.
- Cut the apples into 1/8-inch-thick slices (do not peel them). Gather all the other ingredients and set them near the stove before you start cooking. This is a quick cook!
- Melt the butter over medium-high heat in a large skillet until it is fragrant and brown bits are evident on the bottom of the pan. Be sure to take this step far enough to get the deep brown-butter flavor, but not so far that it burns.
- Add the sugar and vanilla bean, and cook until the sugar dissolves, about 2 minutes. Increase the heat to high, and add the apple slices. Sauté the fruit quickly, tossing or stirring occasionally. Add the rosemary and toss with the apples to combine. Remove the apples from the heat.
- Place one crepe on each dessert plate. Divide the apples between the six crepes. Fold the crepes in half and then half again. Drizzle a few table- spoons of rum caramel over the crepes. Serve immediately.
Makes about twelve 8-inch crepes
- 11/4 cups (163 g) all-purpose flour
- 1/4 cup (25 g) sugar
- 1 teaspoon kosher salt
- 7 tablespoons unsalted butter, divided
- 1 1/2 cups (340 mL) whole milk
- 3 eggs, room temperature
- 3 egg yolks, room temperature
- Whisk together the flour, sugar, and salt in a large bowl.
- Combine 6 tablespoons of the butter and the milk in a small saucepan over medium heat until just warm to the touch and the butter has melted. (If it gets too warm, transfer it to a metal bowl to cool to lukewarm.)
- In another bowl, whisk together the eggs and egg yolks. Add the eggs to the dry mixture and whisk until combined. The batter will become a thick paste. Add the milk and butter all at once and whisk gently until combined. Let the crepe batter sit for 2 hours or refrigerated overnight.
- When you are ready to make the crepes, cut twelve pieces of parchment about 6 inches square. These will separate your finished crepes and keep them from sticking.
- Heat a heavy 8-inch skillet or crepe pan over medium-high heat. Once the pan is hot, add 1 tablespoon of butter and swirl the pan to coat. Stir the crepe batter well before starting to cook the crepes. Add 1/3 cup of the batter to the pan and quickly tilt it to distribute it over the entire bottom of the pan. Return the pan immediately to the heat. Cook the crepe until the top bubbles and dries and the edges start to curl, about 1 minute. The underside of the crepe should be lightly browned. Using a heat-resistant rubber spatula, gently loosen the edges of the crepe. Slide the spatula under the crepe and flip it over. (I like to lift the edge of the crepe with my fingers, slide the rubber spatula under, and flip it over. You can use your fingers and the spatula to straighten it in the pan if needed.) Cook the crepe on the second side for less than 1 minute, or until it is brown and releases easily from the pan. Only add butter for the first crepe. The butter will season the pan, and your pan will no longer need butter to cook each crepe. (If your crepes stick, the pan is probably not hot enough. Clean out your pan and start again.) Slide the cooked crepe onto a piece of the cut parchment. (Sometimes the first crepe is a “practice crepe” and not great for serving, but makes a good snack.)
- Continue cooking the crepes until all the batter is gone. It is important to stir the batter frequently, as the solids will settle toward the bottom. You can make as many crepes as you need and store the remaining batter in the refrigerator for up to 2 days.
RUM CARAMEL SAUCE
Makes 8 to 10 servings
- 2/3 cup (133 g) sugar
- 1/3 cup (75 g) honey
- 1/3 cup (76 mL) water
- 1 cup (227 mL) heavy cream
- 1/4 cup (57 mL) dark rum (such as Myers’s Original Dark Rum)
- 2 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- Combine the sugar, honey, and water in a small pot. Stir gently to combine. Wash down any sugar on the sides of the pot with a wet pastry brush. Bring the sugar mixture to a boil over high heat. (Do not stir the sugar after brushing down the sides, as stirring causes the sugar to crystallize. Once the sugar starts to caramelize, you can swirl the pot gently to even out the color.) Continue to cook until the mixture is a dark caramel color, about 300 degrees F (150 degrees C) if you are using a thermometer. I do this step by sight, watching and waiting for a deep amber color and caramel aroma. Often you will see a puff of smoke appear above the pot, which is the exact time to pour in the cream for a deep caramel.
- When the sugar mixture reaches the caramel stage, remove the caramel from the burner and carefully whisk in the cream a little at a time. (The cream generates a lot of steam.) Whisk in the rum, butter, and salt. If the caramel still has some lumps, return the pot to the burner and whisk the caramel over the heat until it is smooth. Pour the caramel into a metal bowl to cool.
- This recipe makes more than you need for the crepes, but I don’t expect to hear complaints of how to use the leftovers. Store the caramel in the refrigerator for up to 2 weeks. Warm it gently before serving.
*(c)2020 by Laurie Pfalzer. All rights reserved. Excerpted from Simple Fruit by permission of Sasquatch Books.