Perfect Crêpe with Caramelized Apples

Steps

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1. 1
   Crack two eggs into a bowl. Heat the butter until it becomes slightly nutty in aroma but hasn't fully turned to brown butter, then pour it into the eggs.
   ▶ ≈1:10
2. 2
   Add milk, vanilla pod (scraping the seeds from inside), and sugar, then mix well.
   ▶ ≈1:43
3. 3
   Sift the flour into the wet ingredients and stir until completely smooth with no lumps. Add a pinch of salt and just a tiny bit of baking powder.
   ▶ ≈3:26
4. 4
   Let the batter rest for five to ten minutes, then pass it through a fine strainer one more time to ensure a perfectly smooth texture.
   ▶ ≈5:02
5. 5
   Prepare the caramelized apple filling: peel the apples and cut them into small cubes. Heat sugar in a pot until it caramelizes.
   ▶ ≈6:19
6. 6
   Add the apple cubes to the hot caramel and toss to coat. When the apple's moisture dilutes the caramel, add a splash of white wine to help it come together again. Continue heating until the caramel deepens.
   ▶ ≈7:19
7. 7
   Add butter to the crêpe pan and heat to the right temperature. Pour in the right amount of batter and use a wrist motion to spread it evenly across the pan.
   ▶ ≈9:07
8. 8
   When the crêpe begins to curl at the edges, flip it to cook the other side until light brown and infused with butter flavor.
   ▶ ≈9:39
9. 9
   Transfer the cooked crêpe to a plate and place the caramelized apples in the center, then gently roll or fold the crêpe.
   ▶ ≈13:35
10. 10
    Sprinkle sugar on the crêpe surface and use a kitchen torch to lightly caramelize it until shiny and slightly bubbling, being careful not to burn it. Finish with a dusting of powdered sugar.
    ▶ ≈13:57