According to my psychologist-husband, couples that pick apples together tend to stay together. Okay, he actually said that “having traditions is an important component of a solid relationship.” But you get the idea. Our October tradition involves a trip to the local “U-Pick” orchard, where we unconsciously (and inevitably) gather more fruit than will fit in our refrigerator. But that’s a good thing. I like to invent new recipes!
Apple overload is responsible for these too-luscious-for-words Caramel Apple Roulades. The buttery, lemony, caramel-y apples are rolled up in gluten-free egg crêpes, and then baked until crisp and fragrant. A cloud of confectioners’ sugar and a drizzle of caramel completes the picture.
I hope you’re drooling right now.
Each component of this recipe, including the apple filling, the 8 egg crêpes (recipe here) and the caramel sauce (recipe here) can be made well ahead of time. Here’s the step-by-step:
First, make the apple filling: whisk together 3 tablespoons of sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg in a large bowl.
Peel and dice 2 large or 3 medium apples that will hold their shape when cooked. I used the ‘Crispin’ variety from my local orchard. ‘Golden Delicious’ or ‘Granny Smith’ will work as well.
With a song in your heart, add the apples to the sugar mixture, and toss to coat.
Add 4 tablespoons of melted butter…
And the juice of half a lemon. Stir to coat, and then let the apples exude their juices for 15 minutes.
Steam the apples and their juices in a covered skillet over medium heat, tossing the apples from time to time, until they are absolutely tender — about 10 minutes.
Then strain the hot apples over a pale blue bowl.
Transfer the juices from the bowl to the hot skillet, and boil them down until thick and syrupy — about 5 minutes.
Then tip the strained apples into the bowl, and cover them with the thickened juices.
Make-ahead note: Let the apple mixture cool to room temperature. Then cover with plastic wrap and refrigerate for up to 2 days.
Now grab an egg crêpe…
And turn it so its less-brown (“non-public”) side is facing up.
Place a big spoonful (about 1/4 cup) of the apple mixture on the bottom third of a crêpe…
And add a small drizzle of caramel. The caramel will “glue” the apples together.
Then roll the crêpe into a cigar, or “roulade.”
Continue filling and rolling 7 additional crêpes , placing them, as you go, in a greased 9×13 baking dish.
Make-ahead note: You can cover and refrigerate the filled crêpes for up to 24 hours.
Heat the roulades in a preheated 350°F oven until they are warmed through, and the tops of the crêpes have crisped — 25-30 minutes.
To serve, put 2 roulades on a plate…
Dust them with confectioners’ sugar…
And finish them off with a generous drizzle of caramel sauce.
As a testament to the deliciousness of this dessert, I gave just 2 roulades to Brenda Johnson for taste-testing. The remaining roulades disappeared into thin air.
Confession: When it comes to Caramel Apple Roulades, I have the self restraint of a grease fire.
Here’s the printable:
A spectacular autumn dessert. The rolled-up egg crêpes ("roulades") are filled with a fragrant apple mixture, and topped with confectioners' sugar and caramel.
Ingredients
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 large (or 3 medium) apples,peeled and then diced into 1/4-inch pieces (see notes below)
- 4 tablespoon melted butter
- 8 6-inch-diameter egg crêpes (see notes below)
- 1 cup Homemade Salted Caramel Sauce (see notes below)
- Confectioners' sugar for dusting
Instructions
- In a large bowl, whisk together the sugar, cinnamon, and nutmeg. Add the diced apples, and toss to coat. Then stir in the melted butter, followed by the lemon juice. Let the apples rest for 15 minutes while they exude their juices.
- Steam the apples and their juices in a covered skillet over medium heat, tossing them about from time to time, until they are absolutely tender -- about 10 minutes. Then set a wire mesh strainer over a medium bowl, and add the apples, letting their juices accumulate in the bowl. Return the juices to the skillet, and boil them down until thick and syrupy -- 3-5 minutes.Pour the strained apples into the bowl, and cover with the thickened juices. (When cool, the apple mixture can be covered and refrigerated for up to 48 hours days.)
- Turn the crêpes so their less-brown, "non-public" side is facing up. Place a big spoonful of the apple mixture on the bottom third of each crêpe, top the apples with a drizzle of caramel, and then roll into a cigar shape, or "roulade." Arrange the roulades ina well-greased, 9x13 baking dish. (The filled crêpes can be covered and refrigerated for up to 24 hours.)
- Baking -- 25-30 minutes in a preheated 350°F oven. Set the uncovered baking dish on the center rack of the preheated oven, and bake until the roulades are warm throughout, and their tops crisp -- 25-30 minutes.
- Serving -- arrange 2 roulades per plate, top them with confectioners' sugar and a generous drizzle of caramel sauce. Serve warm or at room temperature.
NOTES: Use apples that will hold their shape during cooking. I used 'Crispin,' but 'Granny Smith' and 'Golden Delicious' will work as well.
The recipe for egg crêpes can be found in my recipe for Rockin' Roulades (use the search box located at the top of this site).
The recipe for Homemade Salted Caramel can also be found via the search box.
Beverly, zone 6, eastern PA says
Hi Kevin!
This looks so unique and perfect for fall. As usual, we are all envious of Brenda Johnson who must still be camera shy, but whenever she decides to allow a photo we’d love to see her indulging in your fabulous concoctions.
Is there part of a phrase missing in your print edition, right below the title?
“apples are rolled into…….”
How nice that this sophisticated dish is gluten free. xoxoxox
Kevin Lee Jacobs says
Hi Beverly – You are right — I had not finished the “description” for the printable recipe before publishing. All fixed now. Thanks for the alert!
lise says
looks delicious , can you make it without caramel, and what do you suggest to make it with???other than caramel,…. i just haven’t got that sweet tooth for the caramel…thank you Kevin!
Peter and Shelagh says
Sorry, but I need ice cream with that…
Jan says
Is this good timing or what? I just happen to have some crepes in the freezer. Now to get some apples and some heavy cream for whipping and ta-done.
Arlene M says
Our apples are so good after a few cold nights. Must get busy and make…..
Shirley B. says
Drooling is an understatement. I could eat that bowl of apples with a spoon! “self restraint of a grease fire”…you crack me up!!
Missy says
Amazing! Thank you Kevin!!!! 🙂
Brenda Johnson says
I thought I was going to need to pop over and borrow a blue spatula to scrape my plate!!! As the cool kids say….”OMG!!!” Crispy edged egg crepes embrace sweet, juicy, warmly spiced apples… generously drizzled with heavenly caramel sauce….it will have you licking the plate!!! (Unless you borrow Kavin’s blue spatula!!!) Thanks for sharing Kevin!!!
Paula Cole says
Where have all the fisher price people gone???
Kevin Lee Jacobs says
Hi Brenda – Thanks for taste-testing!
Hi Paula – The FPLP were napping when I made this recipe.
Sherlie Magaret says
yum,,,, those would be good with other fruits too. I love recipes like that. I could eat those because of no wheat flour. Thank you for sharing the recipe.
Molly says
Yes, drooling! If Brenda J. ever heads off on vacation and you need back-up, I’m ready.
Rose says
Good afternoon Kevin. These look delicious! Can they be made using a French crepe recipe instead of gluten free crepes?
Kevin Lee Jacobs says
Hi Rose – You can absolutely make these roulades with traditional (6-inch-diameter) wheat-based crepes. Enjoy!
ceridwen harris says
Hi Kevin – perfect timing as we just got home from apple picking (Pick Your Own), – just a quick note, a friend taught me some years ago to mix different kinds of apples in an apple crumble for maximum deliciousness. I look for a Courtland, a Mackintosh, perhaps a Honey Crisp to add to the Granny Smith and Crispin – no doubt there are other wonderful apples to add their unique flavours to a mix. All the best, Ceri Harris
Beverly says
Happy birthday to me – and Happy Autumn and wonderful apple things to you, Kevin, and everyone else! This recipe looks as wonderful as most that you offer us. Hugs.
Kevin Lee Jacobs says
Beverly – Happy birthday to you!
Sandy Martinez says
ORGASMIC!!
Thanks Kevin …I’m out of breath!!
Love, Sandy