Directions: |
Directions:For crepes: Place flour in large bowl. Make well in center. Add eggs to well and whisk to blend. Gradually incorporate flour, whisking until mixture is smooth. Add milk in slow steady stream, whisking until smooth. Stir in lemon and orange peels. Let batter stand at room temperature 1 hour.
Heat 10 in. crepe pan or heavy skillet over medium high heat. Brush lightly with melted butter. Remove pan from heat. Stir batter and ladle 1/4 c. into corner of pan, tilting so batter just coats bottom. Return excess to bowl. Cook crepe until bottom is golden brown, loosening edges with knife. Turn crepe and cook until second side is speckled brown. Slide out onto plate. Repeat with remaining batter, stirring occasionally. Brush pan with more butter as needed.
For apples: Peel, core and cut each apple into 12 wedges. Melt unsalted butter in heavy large skillet over medium heat. Add sugar and cook until golden brown, stirring occasionally, about 5 min. Mix in apple wedges and increase heat to medium high. Cook until apples are tender, stirring occasionally, about 15 min. Remove from heat and reserve.
For sauce: Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns amber, occasionally washing down sides of pan with wet pastry brush, about 8 min. Add cream (mixture will bubble up). Reduce heat to low. Stir until mixture is smooth. Mix in maple syrup and continue to cook until slightly thickened, about 5 min.
Preheat oven to 350º. Lightly grease cookie sheet. Place 8 crepes on work surface. (Any remaining crepes can be frozen for another use.) Spoon apples down center of crepes and roll up. Arrange seam side down on prepared sheet. Cover with foil. Bake until apples are warm, about 15 min.
Heat sauce in heavy small saucepan over low heat until warm. Place 2 crepes on each plate. Drizzle sauce over crepes. Sprinkle with toasted sliced almonds and serve immediately. |
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