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 recipehere.

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!