Grilled Apple & Cranberry Crêpe with Cinnamon Cream and Honey Candied Pecans

Menu Part: 
Dessert
Cuisine Type: 
French
Serves: 
12 10-in. to 12-in. crêpes

Crêpes are a fun and unconventional item for the grill. These crêpes feature grilled apples, cranberries, honey candied pecans and a cinnamon whipped cream.
 

Ingredients

Crêpe Batter:
3 eggs
1 cup whole milk
1 cup all-purpose flour
2 tbsp. powdered sugar
1/2 tsp. kosher salt
1 tsp. pure vanilla extract
3 tbsp. unsalted butter, melted, plus extra for brushing pan

Grilled Apples:
3 each Honey Crisp apples
1/4 cup butter, melted
1 cup fresh cranberries for garnish
2 Granny Smith apples for garnish

Cinnamon Whipped Cream:
2 cups heavy cream
1/4 cup confectionary sugar
1 tbsp. cinnamon

Honey Candied Pecans:
2 cups pecans
1/4 cup honey
2 tbsp. granulated sugar
1/4 tsp. kosher salt
Non-release cooking spray

Steps

1. To make crêpes: In blender, combine all ingredients and pulse for 10 seconds. Place crêpe batter in refrigerator for 1 hour. This allows bubbles to subside so crêpes will be less likely to tear during cooking.

2. Heat small non-stick pan and add butter to coat. Pour 1 oz. batter into center of pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to cutting board. Lay crêpes out flat to cool. Continue until all batter is gone.

3. For grilled apples: Slice Honey Crisp apples into ½-in. wedges. Toss apples with melted butter and grill over medium heat until caramelized. Slice Granny Smith apples into rounds 1/8-in. thick and set aside.

4. For cinnamon whipped cream: In mixing bowl add cream, sugar and cinnamon. Whip to stiff peaks.

5. For honey candied pecans: Toast pecans in large sauté pan over medium heat for approximately 2 to 3 mins., then add honey and toss continuously to coat evenly. Turn heat to low for 30 seconds to caramelize honey. Turn off heat and toss nuts with granulated sugar while spraying non-release spray to keep nuts from sticking together. Lay pecans on sprayed sheet pan.

6. To assemble: Place cooked crêpe shell, browned side up, and layer with 2 oz. of cinnamon cream and grilled Honey Crisp apples. Roll each side inwards, then roll front to back, making rolled crêpe like a burrito. Top with grilled Granny Smith apples, additional cinnamon whipped cream, fresh cranberries and candied pecans.

Recipe by Microsoft (Eurest), Redmond, Wash.

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources