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.
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
For the crepes:
- Mix all ingredients (milk through maple syrup) in a large bowl and whisk the mixture until lumps dissolve.
- 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.
- 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.
For the apple filling:
- 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.
- Melt butter on medium-low heat in a 10” skillet, add chopped apples and saute until soft, about 25-30 minutes.
- 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.
Ahhh, comfort food. It comes in many forms for me – macaroni and cheese, chicken pot pie, baked potato soup, and fresh bread; I could go on and on and on…. When it comes to comfort food in dessert form, however, it’s all about apples and cinnamon. And what could be more satisfying than this Apple Cinnamon Cake? (You’ll just have to take my word for it until you try it…). And this cake is so, so simple to make, which adds to it’s appeal. The original recipe from Pinch of Yum called for brown and cane sugars, but as usual I’ve subbed in maple syrup and maple sugar. If you prefer to use traditional sugars, head on over to Lindsey’s amazing site for her version. This satisfying, lightly sweet, cinnamon-y cake is especially yummy when served warm – with a dollop of whipped cream, of course.
- 3/4 cup maple syrup
- 1/3 cup oil
- 1 egg
- 1/2 cup light sour cream (you can substitute buttermilk)
- 1/4 cup milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 cups white flour
- 1/2 cup white whole wheat flour
- 1 1/2 cups chopped apples
- 1/2 cup maple sugar
- 1 teaspoon cinnamon
- 1/4 cup chopped walnuts or pecans (optional)
- 1 tablespoon butter
Preheat oven to 325ºF
Mix the wet ingredients (maple syrup through the sour cream) in a medium bowl.
Measure both flours and baking soda into a large mixing bowl, add the wet ingredients and chopped apples Stir until well blended.
Pour batter into a 9×13 greased pan.
Combine maple sugar, cinnamon, nuts (if using), and butter to make a topping; sprinkle it evenly over the batter.
Bake for 45 minutes. Really good with a dollop of whipped cream.
Does anything say “home” more than the scent of baked apples and cinnamon? Except maybe, home-baked bread. Yeah, there’s that… My comfort food usually comes in the form of some flaky crust-covered apple creation. These Apple Turnovers are so easy when you use store bought puff pastry. You do have to chop some apples, which has never been my favorite thing to do in the kitchen, but its the price to be paid for all that apple-y aroma and deliciousness. I’ve added a creamy cinnamon topping for something a little different, but, of course, a drizzle of caramel is sooo yummy too.
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- 3 apples, finely chopped (I used Jonagold, but any sweet-tart, crisp apple will work just fine)
- 2 tablespoons sugar
- ¼ teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 egg
- 1 tablespoon water
- 1 package puff pastry (thaw on counter for 40 minutes)
- 1-2 teaspoons butter
- 2-3 tablespoons flour (for dusting work surface)
- ⅔ cup cinnamon chips
- 2 teaspoons shortening (do not substitute butter or margarine)
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Preheat oven to 400°
- Place chopped apples in a large bowl, sprinkle with lemon juice.
- Mix sugar and cinnamon together; add to apples, stirring until combined. Let stand for 15-20 minutes.
- Beat egg and water in a small bowl with a whisk or fork.
- Remove 1 sheet of the puff pastry from package and unfold. Place on flour-dusted counter and roll out to 12” square. (Use extra flour, if needed to keep dough from sticking) Cut into four squares.
- Spoon 1/4 cup apple mixture over one-half of the pastry, bringing it to ¼ “ of the edge. Dot with 3 tiny pieces of butter. Brush the edges of the pastries with the egg mixture. Fold opposite corner of the pastry over the filling creating a triangle and press the edges to seal. Crimp the edges with a fork. Cut a few slits in the top of each filled pastry. Place the pastries onto an air cookie sheet or a parchment paper lined baking sheet.
- Repeat steps 4 and 5 with the remaining pastry sheet.
- Bake on the middle rack of your oven for 20 minutes or until the turnovers are golden brown.
- Cool on wire rack.
- For the cinnamon drizzle: Add cinnamon chips and shortening to a medium microwave-proof bowl. Microwave on High for 1 minute. Stir until all of the chips have melted. Using a fork, drizzle the tops of the turnovers.
Makes 8 Turnovers.
You can easily substitute blueberries for the apples in this recipe.
Try using caramel sauce or a simple glaze made with 1 cup powdered sugar, 3 tablespoons milk, and ⅛ teaspoon almond extract, for different drizzle options.
Apple pie with a fraction of the work! I “cheat” regularly when baking, but of course, I don’t want to give up flavor or texture for ease of preparation. Seriously, who doesn’t want both easy and good? While I have my go-to homemade crust, the crust on this apple galette is from the freezer section of the grocery store and has been an excellent substitute for a number of my recipes calling for pastry crust. I love this rustic pie for it’s ease of prep, that it has fewer fat calories (only one crust…), and that “imperfection” is part of it’s charm.
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- 1 frozen pie crust shell (Marie Callender’s is my favorite)
- 4 apples (MacIntosh, Jonathan, or Cortland are good choices)
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 2 teaspoons all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon salt
- 1 tablespoon butter, cut in small pieces
- Store bought caramel sauce for drizzling
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Preheat oven to 400 degrees.
- Remove pie crust from freezer and set out on counter until somewhat soft and flexible.
- Combine dry ingredients (through the salt) in a small bowl. Mix until blended.
- Peel and core apples; cut into 1/4-inch slices and put in large bowl. Sprinkle with lemon juice
- Add the flour-sugar mixture to the apples stirring gently until they are thoroughly coated.
- Pour apple mixture into pie crust.
- Fold sides of crust up and over the apples to create a 1-inch border. Dot with small pieces of butter
- Bake the galette for about 1 hour at 400°, until the pastry is browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
- Drizzle caramel sauce over galette, if desired.
Topping with ice cream or whipped cream is a must for me – so delicious!