Comté & Apple Crepes
- 1 cup all-purpose flour (or gluten-free 1-to-1 flour)
- 1 tablespoon sugar
- ¼ teaspoon fine sea salt
- 1½ cups whole milk
- 4 large eggs
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons unsalted butter
- 3 crisp-tart apples, such as Granny Smith, Fuji, Pink Lady and/or Honeycrisp, peeled and diced
- 1 tablespoon sugar
- ¼ cup apple cider
- 1 teaspoon vegetable oil, plus more if needed
- 2½ cups grated Comté
- Make the crepe batter
In a blender, combine the flour, sugar, salt, milk and eggs. Blend until smooth. Scrape the sides and add the melted butter. Blend again until smooth, scraping the sides as needed to incorporate all the flour. Refrigerate the batter for 30 minutes (or overnight).
- Cook the apples
Melt the butter in a non-stick skillet over medium heat. Add the apples and a pinch of salt; toss to coat. Cook, stirring occasionally, until the apples start to turn golden brown, about 6-8 minutes. Sprinkle in the sugar. Continue cooking, stirring occasionally, until the apples begin to brown, about 2-3 minutes longer. Pour in the apple cider and bring to a boil. Cook until the cider is evaporated and the apples are soft, abut 1-2 minutes. Remove the pan from the heat. Do Ahead: The apples can be refrigerated for up to 1 week—reheat gently before using.
- Cook the crepes
Pour 1 teaspoon of vegetable oil into a 10-inch nonstick skillet over low heat. Let the pan preheat for 5 minutes (this will ensure that the crepes brown evenly). Take the crepe batter out of the fridge and give it a whisk. Once the pan is preheated, increase the heat to medium. Using a paper towel, rub the oil over the bottom of the pan (wipe out any excess oil).
Pour in ⅓ cup of the batter and immediately swirl the pan to evenly coat the bottom. Cook the crepe until the edges are browned and the bottom is golden, about 30-60 seconds. Using a spatula, loosen the edge of the crepe, then use your fingers to flip it over. Cook until golden on the other side, about 15 seconds. Transfer the crepe to a wire rack. Repeat with rest of batter, stacking the crepes on top of one other as they’re finished (if needed, rub the bottom of the pan with a bit more oil if the crepes start to stick). Do Ahead: The crepes can be refrigerated for up to 1 week or frozen for up to 3 months (defrost if frozen before using).
Preheat the oven to 350˚F (175˚C).
Sprinkle about ¼-1/3 cup of shredded Comté over the bottom of each crepe. Fold the crepes into quarters and arrange them on a parchment-lined baking sheet. Bake until the cheese is melted, 2-4 minutes.
Spoon the apples over the crepes and serve.