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Apple Pie Crepes

Apple Pie Crepes Print

Don’t you love those rare Sunday mornings when you have time to make a special breakfast for the family? Or just for yourself? Apple Pie Crepes are just that kind of special. I know, I know, I always thought that crepes were difficult and scary too, but they really aren’t. All you need is a non-stick pan and some spray oil to insure they don’t stick to the pan, and easy-peasy, you have crepes! And if you make the crepes and filling ahead of time, then all you need do is a little “construction” and you have yummy apple crepes sitting on your breakfast table in no time at all. They smell soooo good and disappear far too quickly. Which is why making extra crepes to have on hand (they keep really well for a few days in the fridge) is a smart thing to do.

Ingredients

    For the filling:
  • 4 large apples, cored and peeled
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 2 teaspoons butter
  • For the crepes:
  • 2 cups milk
  • 1 1/3 cup flour
  • 1 egg
  • 1 tablespoon coconut oil
  • 1/2 teaspoon baking powder
  • 2 tablespoons maple syrup

Directions

    For the crepes:
  1. Mix all ingredients (milk through maple syrup) in a large bowl and whisk the mixture until lumps dissolve.
  2. Heat non-stick frying pan on high until very hot, spray it with oil spray. Using a soup ladle, pour small amount of batter into the frying pan as you roll the pan in a circular motion to cover the bottom of the pan evenly with a thin layer of crepe batter. Depending on the size of your soup ladle, you could use a whole ladleful, or slightly less. The important thing is to cover the bottom of the pan with just a slightly thick layer of batter. If you coat it too thickly, it will be dough-y.
  3. Let this thin layer of crepe batter cook for 1-3 minutes until the batter on top bubbles and loses all of its sheen and the edges are dark golden brown, then flip the crepe to the other side and let it cook for another minute on that side. To flip the crepe, run the edge of a spatula around the sides of the crepe, until you reach the center of the crepe from all sides and the crepe comes away from the pan. Transfer cooked crepes to a plate, stacking them as you go.
  4. For the apple filling:
  5. Chop apples into small cubes, place cubed apple in a medium bowl, add maple syrup and cinnamon, and toss everything together to fully coat the apples. Let sit for 15-20 minutes.
  6. Melt butter on medium-low heat in a 10” skillet, add chopped apples and saute until soft, about 25-30 minutes.
  7. To serve, spoon about 1/2 cup sauteed apples down the center of a warm crepe, fold the sides of the crepe over the apple filling. Top with whipped cream, if desired.
Serves 4

Adapted from: Julia’s Album

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