Sometimes I wish there could be 48 hours in a day so that I could take care of everything I need to do. Fortunately, I’m rather good at multitasking my way through the measly 24 hours we’ve been allotted; but unfortunately, I end up rushing through certain moments and do stupid things like lock myself out of my apartment. (Daddy, if you’re reading this, I SWEAR I’m not as bad as my mom is!) That is how my otherwise energetic and productive morning went today, so needless to say, I was a little flustered and mad at myself by the time I got to work. But one thing did keep me smiling all day long, and that was learning that I was nominated for a Foodbuzz Food Blogger Award (see my previous post). Even if I don’t win, I’m still really honored to be considered for any award, and I thought it would be fun to treat myself to a little celebratory dessert tonight.
It had been a while since I’d made a nice batch of crepes. I hadn’t forgotten about them, I just never ended up fitting them into the late summer months’ menus. With the recent fall-like weather (I say “fall-like” because it’s supposed to heat back up this weekend. O California weather, thou art so fickle) and Halloween decorations cropping up all over the place, I decided to give my first nod to one of my favorite holidays with a twist on a Halloween favorite: caramel apples. Though the idea of the caramel apple is pretty much a perfect Kimberdessert, I shy away from them because I’m petrified of losing a tooth during the eating process. I don’t like to be deprived of potential treats and took the basic genius equation of caramel + apples and stuffed them inside a crepe.
You can make the caramel sauce as written or use the method I used in my Banana Caramel Parfait Shot recipe. I happen to like a touch of cinnamon with my caramel sauce (you all know how I feel about cinnamon apples) but if you’re more of a purist, simply omit it. Though a lot of fruit crepes can double as breakfast or dessert crepes, I recommend leaving these for dessert. They’re extremely rich and sweet and might not be the best way to start the morning, but would go fabulous with a nice cup of espresso after dinner. It’s definitely a fall recipe, perfect for the blustery nights that I’m sure will hit all of us soon enough. Enjoy the caramel apple in a crepe, and don’t forget to cast your vote for PGEW! 🙂