Crêpes with Caramelized Apples and Vanilla Ice Cream

A mixture of different recipes came together to create this version of filled pancakes. The original version asked for the pancakes to be leavened with yeast, then filled with apples and nuts, before being baked on a pan to for a kind of pancake pocket. But neither the filling nor the consistency of the pancake was to my taste. So I dabbled and used my trusted recipe for crêpes. Then I played with the apple filling adding the spices from the original recipe and some fresh thyme. Lastly, to compliment the historical aspect, I found a recipe for vanilla ice cream claimed to have been created by Thomas Jefferson, so I had to make it.

CRÊPES WITH CARAMELIZED APPLES AND VANILLA ICE CREAM 
4 SERVINGS

CARDAMOM CRÊPES:
2 EGGS
50 G BUTTER
3 DL BUTTERMILK
150 G FLOUR
25 G ICING SUGAR
½ TSP. SALT
1 TSP. CARDAMOM

Mix flour, icing sugar, salt and cardamom together in a large bowl.

Whisk the milk in a little at a time so that all the lumps are removed, the batter must be as lump-free as possible.

Add the eggs, one at a time, and whisk again until all is well mixed.

Melt the butter and whisk it in.

Place the batter in the fridge for 30 minutes.

Melt a little butter on a pan and pour enough batter to cover the pan in a thin layer. Make sure the batter comes right out to the edge of the pan.

When the crêpe is golden brown on the downward side, flip it over and bake it on the other side.

Make 8-10 crêpes from the batter.

CARAMELIZED APPLE FILLING:
4 LARGE APPLES, PEELED, CORED AND CHOPPED
3 TBSP MOLASSES SUGAR
25 G BUTTER
1 TSP GROUND CINNAMON
1 TSP GROUND GINGER
4 SPRIGS OF FRESH THYME

In a pot add chopped apples, cinnamon, ginger, thyme, butter and sugar.

Simmer until tender, stirring gently on low heat.

Let the apples caramelize slightly in the sauce.

VANILLA ICE CREAM (FROM THOMAS JEFFERSON RECIPE ANNO 1756)
3 EGG YOLKS
450 ML HEAVY CREAM 38%
125 G CASTER SUGAR
A PINCH OF SALT
1 TSP OF VANILLASUGAR

Beat the egg yolks until they are thick and a light yellow colour.

Add the sugar and a pinch of salt.

Pour the cream into a pot and bring to the boil.

Remove the pot from the heat and slowly pour into the beaten egg mixture.

Place the pot over a pan of simmering water or Bain-Marie and stir while it slowly thickens, until it has the consistency of custard.

Strain the mixture through a fine mesh sieve into a bowl.

Add the vanilla and allow to cool.

Add the mixture to an ice cream machine and churn for about 20-30 min.

Serve with chopped nuts and fresh thyme.

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