This beautiful and simple recipe can be served at any brunch or evening dinner. Prepare them ahead of time and keep them refrigerated, covered with a damp towel and plastic wrap. Then just heat them up to warm up the filling and brown the tops of the crepe purses.
For this recipe you will need Crepes Básicos, you can find the recipe here: http://pachicom2.useitweb.com/en/recipes-2/2228-basic-crepes
For this recipe you will need Salsa de Caramelo de Café, you can find the recipe here: http://pachicom2.useitweb.com/es/recetas/2243-salsa-de-caramelo-de-cafe
Place the almonds and sugar in a food processor, and grind to a powder, about 2 minutes. Add the cream and process to a ball, about 20 seconds more. Set aside.
Melt butter in a sauté pan, add the apples and sprinkle with coffee, cinnamon, and salt. Mix and cook over medium heat for 3 to 5 minutes or until the apples start to soften. Remove from the heat and set aside.
Place the crepes, one at a time, on a plate or sheet pan. Add a tablespoon of the almond paste and apple mixture to each. Bring the sides up and close at the top like little purses. Press the centers together so they hold. If they open up, tie them with kitchen twine which you can remove later. Cover until ready to use.
Preheat the oven to 425ºF. Bake the crepe purses for 4 to 5 minutes, until the tops of the crepe purses are golden in color. Serve with the Caramel Coffee Sauce.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
Pandeyuca
Pandebono
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