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Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest (reserving the rest of the lemon to make the compote). In a large bowl, combine the lemon zest and 1 tablespoon of the sugar. Using your fingers, massage the lemon zest into the sugar to release the oils. Add the flour, eggs, cream (shaking the packet before opening), and 1/2 cup of water. Whisk vigorously until smooth. (If the batter seems too thick, whisk in 1 tablespoon of water at a time to achieve the right consistency; just thin enough to swirl around in the pan.)
Core and small dice the apple. Halve the lemon crosswise; squeeze the juice of 1 lemon half (you will have extra) into a small pot, straining out the seeds. Add the diced apple, remaining sugar, warming spices, and 1/2 cup of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 6 to 8 minutes, or until the apple is softened and the mixture is thickened. Turn off the heat. Stir in half of 1 butter medallion (you will have an extra half) until melted and combined.
Meanwhile, quarter the remaining butter medallion. In a medium pan (nonstick, if you have one), heat 1 quarter of the butter on medium-high until melted. Add 1/4 of the crêpe batter (about 1/3 cup). Immediately swirl the pan in a circular motion to create a thin, round, even layer. Cook 1 to 2 minutes per side (flipping carefully as to not tear the crêpe), or until lightly browned and cooked through. Transfer to a plate. Repeat 3 more times with the remaining butter and batter. Serve the crêpes topped with the apple compote. Enjoy!
Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest (reserving the rest of the lemon to make the compote). In a large bowl, combine the lemon zest and 1 tablespoon of the sugar. Using your fingers, massage the lemon zest into the sugar to release the oils. Add the flour, eggs, cream (shaking the packet before opening), and 1/2 cup of water. Whisk vigorously until smooth. (If the batter seems too thick, whisk in 1 tablespoon of water at a time to achieve the right consistency; just thin enough to swirl around in the pan.)
Core and small dice the apple. Halve the lemon crosswise; squeeze the juice of 1 lemon half (you will have extra) into a small pot, straining out the seeds. Add the diced apple, remaining sugar, warming spices, and 1/2 cup of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 6 to 8 minutes, or until the apple is softened and the mixture is thickened. Turn off the heat. Stir in half of 1 butter medallion (you will have an extra half) until melted and combined.
Meanwhile, quarter the remaining butter medallion. In a medium pan (nonstick, if you have one), heat 1 quarter of the butter on medium-high until melted. Add 1/4 of the crêpe batter (about 1/3 cup). Immediately swirl the pan in a circular motion to create a thin, round, even layer. Cook 1 to 2 minutes per side (flipping carefully as to not tear the crêpe), or until lightly browned and cooked through. Transfer to a plate. Repeat 3 more times with the remaining butter and batter. Serve the crêpes topped with the apple compote. Enjoy!
Tips from Home Chefs