Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Start your mornings off right with this Apple Crepe recipe. It's easy, affordable and a nice changeup fromy your typical bacon and eggs. This crepe recipe also doubles  as a wonderful dessert, especially in the fall when apples are abundant.

Recipe by MyRecipes January 2010

Gallery

Ryan Benyi; Styling: Lynn Miller

Recipe Summary

prep:
10 mins
cook:
40 mins
stand:
30 mins
total:
1 hr 20 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make crepe batter: In a blender, pulse flour, 1 Tbsp. sugar and salt. Add eggs and milk; blend until mixture is thick and no lumps remain. Pour into a bowl and let stand at room temperature for 30 minutes.

    Advertisement
  • Make filling: Melt butter in a skillet; add apples. Sauté, stirring occasionally, until apples begin to soften, about 3 minutes. Sprinkle with remaining 3 Tbsp. sugar and cinnamon and sauté until apples begin to brown, about 5 minutes longer. Pour in juice; cook 2 minutes longer, stirring. Remove from heat.

  • Whisk batter. If necessary, thin with an additional tablespoon of milk (batter should have consistency of thin cream). Mist a 10-inch nonstick skillet with cooking spray and warm over medium heat. When pan is hot, ladle in 1/4 cup of batter. Quickly tilt skillet so batter coats surface in a thin layer. Cook until edges begin to brown, about 2 minutes. Lift edge of crepe and, using your fingers, carefully flip. Cook for 30 seconds; transfer to a plate. Cover with a clean kitchen towel. Repeat with remaining batter, misting skillet with cooking spray between crepes as necessary.

  • Over low heat, rewarm apple mixture. Fold each crepe into quarters. Arrange 2 on each plate and top with a portion of apple mixture and a dollop of yogurt, if desired.

Nutrition Facts

251 calories; fat 6g; saturated fat 3g; protein 9g; carbohydrates 41g; fiber 1g; cholesterol 148mg; sodium 101mg.
Advertisement
Advertisement