Crispy Crepes with Apple, Brie and Prosciutto

Crispy Crepes with Apple, Brie and Prosciutto

(click on above image for 6 additional photos)

Thanksgiving is always about the dinner, and it seems as though every food story and recipe out there features the turkey, side dishes or dessert for the main meal. So, I thought I’d do something a little different and present you with a “morning after” meal, otherwise known as “not-turkey.”

I know turkey sounds really good right now, because you’ve waited patiently all year for the appropriate time to pig out on that bird. On the big day, you’ll spend four hours clawing at the oven door, tantalized by the smell of roasting turkey. Then you’ll sit down, and for the next eight minutes, you’ll stuff yourself with massive forkfuls of turkey, mashed potatoes, gravy, cranberry sauce and dinner rolls, working your way clockwise back to the turkey. There are seconds and perhaps thirds for those who temporarily convert a left butt-cheek into a second stomach.

Crispy Crepes with Apple, Brie and Prosciutto

After the turkey marathon, belts are loosened (or in my case, I’m smart and wear elastic) and round bodies roll toward the family room to settle into a comfy spot for the standard 12-hour turkey coma.

The next day? Trust me when I say no matter how you incorporate leftover turkey in your meal, it’s not going to be appetizing. Generally, I give myself at least three days before I try to bring back the leftovers in some form of soup, casserole or sandwich.

You’ll be so glad that you clipped this recipe, because Crispy Crepes with Apple, Brie and Prosciutto makes a fantastic light morning-after brunch.

It’s a recipe from Tyler Florence’s Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook, and I just love how the homemade crepe crisps up in the oven – sort of like a super-thin pizza. Serve these with a salad.

Crispy Crepe with Apple Brie Prosciutto

Crispy Crepes with Apple, Brie and Prosciutto Recipe

from Tyler Florence’s Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook

Basic Crepe Batter

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
3 tablespoons butter, melted (plus more for sautéing the crepes)

Combine the milk, water, eggs and flour in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump free. Scrape down the sides of the blender and pour in 3 tablespoons of the melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup of batter into the pan and swirl around so it covers the bottom evenly; pour back any excess. Cook for 30-45 seconds, until the batter sets. Use a rubber spatula to loosen the edges of the crepe, flip the crepe and cook for another 30 seconds. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes. Cover the stack of crepes with a towel to keep them from drying out. Store leftover crepes by tightly wrapping in plastic wrap and refrigerating for up to 3 days.

Makes 10 (8-inch) crepes

for the Crispy Crepes with Apple, Brie and Prosciutto

1 recipe Basic Crepe Batter (above)
Extra-virgin olive oil
1/2 cup apple butter
1/2 pound thinly sliced prosciutto
2 Granny Smith apples, cored and thinly sliced
10 ounces Brie cheese, sliced
1 bunch watercress or arugula
Freshly ground black pepper

Make the crepes from the recipe above (you’ll only need 4 crepes). Preheat oven to 400 degrees. Brush olive oil on 2 baking sheets. Lay 2 crepes side-by-side on each baking sheet. Spread the apple butter on each crepe. Layer apples and prosciutto on each crepe slice. Bake for 10-12 minutes, rotating the baking sheets (top shelf to bottom shelf) halfway through until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the brie on top so it melts slightly. Add a handful of watercress or baby lettuce and several turns of freshly ground black pepper.

Makes 4 servings

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Comments 33

  1. Phoo-D

    That sounds like the perfect morning after dish – savory and light. I couldn’t handle anything sweeter after likely having consumed at least two pieces of pie and ice cream the night before (you always have to try both pies!).

  2. cindy

    tyler is the best…i have all of his cookbooks! i love brie and apple together, me and my daughter might have to give this a try even before the big turkey orgy gets here.

  3. joey

    This does look like the perfect meal for the day after massive feasting! For us that would be Christmas because we don’t really have Thanksgiving where I come from — although that doesn’t stop heaps of me fellow-citizens from celebrating it!

    But why wait…I have leftover homemade crepes in my freezer just begging for some action 🙂 Thanks for this recipe!

    Before Jamie O and Anthony B came along I had but the hugest crush on Tyler Florence…eep!

  4. Hal

    Jaden! What happened in the first pic? Wait… It’s in my RSS reader, but not on your site. You must have seen the same thing I did.

    This looks yummy!

    Quest’un blog cinese e moderno , però, non c’è una ricetta italiana, ne franchese, ne cinese! Perchè?

    (I only bust out the Italian because of the prosciutto… please forgive me).

    The very distant Hal

  5. Terry B

    An exquisite mix of flavors, Jaden. And beautifully photographed, as always. But I have to tell you, I may be the only person who doesn’t tire of turkey leftovers. Once they’re gone, I actually miss them.

  6. mikky

    what a creation… just imagine, all these lovely flavors in a dish… simply lovely… 🙂

  7. Gera

    Hi Jaden!

    I like a lot the idea in changing the ingredients for this “morning after” dish especially a great combo with it!! Extremely good and tasty job! I’ll stumble this article 🙂

    Gera .:. sweetsfoods

  8. Jo

    Oh my. I’m thinking bad carbs. I saw the title and thought Crispy Creme with Apple, Brie and Proscuitto. Anybody interested in bread pudding made out of Crispy Creme donuts? I saw that on a Paula Deen show. I can’t wait for the big turkey day. Me, I can eat turkey every meal for 3 days before the carcass and whatever leftovers need to be tossed or frozen. The best thing about this Thanksgiving? My parents are coming out for a week. Mom and I are planning on making a huge pile of potstickers for my freezer. She has the best folding technique!

  9. cakebrain

    hummuna-hummuna! Crepes remind me of my trip to France! they’re my favourite French dessert (with nutella!) I like how you paired sweet and savoury here…it looks so seductive! Nice pics!

  10. Sues

    This is the second crepe recipe I’ve seen today! And now I reallyyyy want to make them. I can’t believe I haven’t yet!

  11. Diana

    Oooh, that sounds so yummy. I love Brie. Somehow I’m working cheese into every meal I make lately. I love leftover turkey though. I have so many great recipes to use it in that I look forward to Thanksgiving for the leftovers. I can eat Thanksgiving leftovers everyday!

    By the way, I wear an elastic waistband too!

  12. matt wright

    Blimey, this looks awesome. I can safely say I have never baked a crepe before either. This is a must go. Awesome flavors, great idea, and fabulous photography as usual.

    I totally agree about turkey overload. What is more, I think turkey is a pretty bland meat at the best of times.. having to eat it again for the week after is just torture. Soup is good, and I also have a great old recipe for a chicken gratin (very creamy and cheesy) that converts well to turkey. But heck, that is pretty heavy after thanksgiving dinner.

  13. Laurie

    These are beautiful and look delicious! Good idea to wait a few days before revisiting the turkey. We always have an Italian feast the next night and that cuts the turkey flavor nicely.

  14. Tenina

    Hey Jaden, You’ve been Tagged! Hopefully this doesn’t happen too often to you, oh Goddess of Food Bloggers! Visit my latest post for an explanation and have fun!!

  15. Baker of Pancakes

    Eat it with a salad? But my salads are shoved between two slices of bread and topped with a burger. Might not taste so great.
    I would however just roll that sucker up and chow down!

  16. [email protected] Eats

    morning after food is almost more important!! Don’t you agree!!?

  17. Heloisa Fialho

    Dear Jaden
    Have been following your blog for some time already. I haven’t been able to cook anything worth posting and I really wanted to make a series of food+wine pairing, so I decided to make a “virtual” harmonization, i.e., my glass of wine with one of the lovely dishes I see in the blogs I visit. I chose your adorable crepes to be the first. The post is at In Portuguese, I’m afraid, but credit is given.

    Hope you like it.
    With big hugs from sunny Southern Brazil,

  18. Jen

    So excited – I have this cookbook on my shelf! I’m definitely giving these a try for a brunch sometime soon 🙂 Great photos BTW!

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