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Caramel Apple-Brie Crêpe Parcels


Here's something that feels weird to say - I'm the boss of me.  It's true!  Last Friday was my last day of working for someone else.  It feels a little strange.

It's a little strange in the mornings too.  Biscuit-the-pug's internal clock still goes off at 5:45 a.m., and he nudges me in my sleep as if to say "you're late."  He's trudged downstairs to my office with me every morning for four years at this early hour - while everyone else in the house snoozed on.  This morning he slept until exactly 7:32.  I'm hoping this becomes a new trend.


Besides sleeping in a little, I have big plans for those extra hours in my days.  I live and breathe to bake and share sweet goodness with all of you fine people.  I'm planning to do more of that, and maybe even break in that watercolor journal on the shelf that's been collecting dust.


The idea for this recipe came from something we always have on our holiday table. Brown sugar-walnut brie en croûte.  It's one of my favorite things to eat, and I couldn't help but feel that caramel, apple and brie would also make a happy union. Instead of puff pastry, I decided to take advantage of some ready-made crepes that were hanging out in my freezer.

Now, I'm not afraid to make crêpes (anymore) but this recipe only makes about 6 servings. Instead of scaling a recipe down to make just 6 crêpes, I opted for ready-made. You could always use your favorite scratch-made crêpes recipe in place of the ready-made variety, or you can find my crêpe recipe here.



Caramel Apple-Brie Crêpe Parcels
This recipe uses ready-made crepes. You can usually find these at the grocery store in the produce or deli section. A cast-iron skillet is recommended for frying the apples.
Yield: 6 serving                                                                                       [click for printable recipe]

Apples:
2 large tart apples (such as Granny Smith)
2 1/2 tbsp. unsalted butter
1/3 cup white granulated sugar
1 tsp. ground cinnamon
  1. Peel, core and cut apples into small even pieces.  Place the cast iron skillet over medium heat and add the butter. When the butter has completely melted add the apples, sugar and cinnamon.  
  2. Cook for 15 minutes or until the apples are tender.  Remove from heat and transfer apples to a bowl to cool.
Caramel:
1/2 cup sugar
3 tablespoons salted butter cubed
1/4 cup plus 1 tablespoons heavy cream, at room temperature
  1. Melt the sugar over medium  high heat in a large pot.  Whisk the sugar as it melts and cook until it becomes a deep amber color. 
  2. Add the butter and stir it in until melted. Pour in the heavy cream (be careful! mixture will steam and foam) and whisk until you achieve a smooth sauce. You may have some lumps but keep stirring until they have melted.  Remove from heat and let cool.  
Assembly:
6 ready-made 8 or 9-inch crepes
3 oz. Brie cut into 1/2 oz. pieces
6 long mint sprigs
  1. Place a piece of brie onto the center of each crepe. Top each with 2 tbsp. fried apples. Top with desired amount of caramel. Very gently gather the edges of a crepe together and tie with a mint sprig.  You can serve these immediately, or transfer them to an oven heated to 325F.  Bake for 8-10 minutes, or until the crepe tops are toasty. The brie will be melty and delicious!
link Caramel Apple-Brie Crêpe Parcels By Published: Caramel Apple-Brie Crêpe Parcels Recipe



37 comments :

  1. Such a wonderful presentation - just beautiful!!

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  2. I bet these are as delicious as they are gorgeous!

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  3. Congratulations on your new-found morning hours! These little parcel are brilliant.

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  4. Congrats on being your own boss! I love the combination of brie and fruit. These look delectable!

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  5. Cute parcels! A tasty combination.

    Congratulations on being self-employed!

    Cheers,

    Rosa

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  6. Looks delicious! I just made my very first brief en croute tonight. I can't wait to try this version as well.

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  7. That recipe sounds delicious :) And the product looks it too <3

    http://darknessbornfromlight.blogspot.de/

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  8. Love those pinked edges! No detail left to fate! I LOVE warm apples and brie. I'll have to try this for sure. I heart those little skillets, too! I can't wait to see the sweets AND watercolors you come up with!

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  9. Congrats on your new adventure...I can't wait till that day. Until then I will enjoy your beautiful creations! :)

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  10. congrats on being your own boss--you will love it!! and this recipe looks to die for! anne

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  11. WOw, congratulations on becoming your own boss. Best of luck in the future and by the by, these look amazingly delicious!!

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  12. Can you assemble these and then freeze?

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  13. Great idea and looks yummy too! Reminds me of France!

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  14. Hey there, boss--congrats! You go on and keep living that dream. In the meantime, I'm getting my underling butt into the kitchen and making these, they sound fantastic.

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  15. Beautiful. Congrats on your day job liberation. Can't wait to see what comes out of your full time creative devotion.

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  16. Congrats on the job! So nice to be your own boss.
    These little parcels are gorgeous, love the flavors!

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  17. Congrats! These are also way too gorgeous to eat. Such beautiful pictures!

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  18. Yay for being the boss! I'm loving this flavor combo....

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  19. This looks delightful but you would have to be super careful with those crepes and be sure to make them thin enough to be pliable. Enjoy your time being your own boss - how wonderful.

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  20. Hi Heather :) I have to hear; do you have a special prefered shop to buy all your glitter, colours, aromas and other stuff for making your food as absolutely adorale as it is?:)

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  21. What a scrumptious idea! I could see it on my holiday table -yum. Thanks for sharing.

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  22. Congratulations! And these little crepes are not only pretty but I bet delicious as well!

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  23. These are so darn cute! I want to go on a fall picnic and eat them under a colored tree. Too bad all the leaves have fallen already!

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  24. I am SO happy for you! I recently left my job to work for myself as well (last week was my last week), and it's throwing off my own clock as well! Sometimes I get confused as to what day it is, but such a relief to be in charge of myself!

    I can only imagine what incredible things you'll come up with now that you have complete freedom! Your blog is so impressive already ;)

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  25. Hola!
    Tu blog está genial, me encantaria afiliarlo en mis sitios webs de Turismo y por mi parte te pediría un enlace hacia mis web y asi beneficiarnos ambos con mas visitas.

    me respondes a munekitacate@gmail.com

    Saludoss!!

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  26. Need a little help in the restaurant industry? Try going to Culintro.com to take the weight of staffing and job searching off your shoulders.

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  27. Oh these are brilliant

    and delicious and I think

    the other half should be sent to me :)

    you can also pass to my blog :)

    oh yesss !! I love the quality of your pictures !

    good night :) kisses from Belguim..

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  28. Beautiful dish, cute way of cutting the crepe's edge...well done ¡¡

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  29. I love the look of these little parcels, and what wouldn't be delicious with brie and caramel sauce?? Your little skillets are adorable and what beautiful photos, too. Thanks!

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  30. These look so amazing! I'm definitely going to try them out for an upcoming appetizer potluck. I highlighted your site on my blog today. :)

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  31. these are stunning and cute all at the same time!

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  32. I just tried this recipe,... it was too cute to pass! :))
    It was delicious,... I am not a fan of overly sweet dishes, so I caramelized the apples and skipped the caramel step. It turned out beautiful and delicious!
    Thank you for sharing the recipe... :)

    Have a great day

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