Wednesday, November 12, 2014

Apple Cinnamon Crepes



Crepes are one of my favorite things to make. They're a great weekend breakfast, dessert, or snack.

They can be filled with healthy stuff like fruit (or veggies for a savory crepe) or good stuff like chocolate. When I make them for breakfast I try to be a little healthy and go the fruit route. Sometimes the fruit and the nutella route, but always a little fruit :).

This past Sunday I made apple cinnamon crepes. I used my favorite basic crepe recipe and filled each one with a few spoonfuls of apple pieces coated in cinnamon and sugar.

This recipe makes about 8 large crepes....which is enough for 2-3 people. Or just yourself if you're having a rough morning.



Apple Cinnamon Crepes
1 cup milk
2 tablespoons water
1 teaspoon vanilla extract
3/4 cup flour
2 eggs
a pinch of salt
1 tablespoon melted butter
extra butter for coating the pan

one large apple (chopped into small pieces), cinnamon, and sugar

1. In a small bowl, mix apple pieces a little cinnamon (as much as you like) and a tablespoon of sugar. Set aside.
2. Whisk together the dry ingredients (flour and salt) in a mixing bowl.
3. In a separate bowl (I just use a liquid measuring cup), whisk together the milk, eggs, water, and vanilla extract.
4. Add the wet ingredients to the dry.Whisk well but don't worry if a few small lumps remain.
5. Heat a nonstick skillet over high heat. The skillet I always use for crepes is about 10" wide. Coat the pan with a small pat of butter - about 1/4 of a tablespoon. Once the butter has melted, add 1/4 cup of the crepe batter. Pour the crepe batter into the middle of the skillet and immediately swirl the pan around until the batter coats the entire pan and makes a circle shape.
You don't need a special pan to make crepes. They are easy to make in a standard skillet but you do have to work quickly. It takes a little bit of practice but even if you don't get a perfectly round crepe, it will still taste good :).

These crepes will good in less than a minute. They are done when they begin to pull away from the edge of the pan. Gently slide the crepe onto a plate, top with a spoonful of apples and roll or fold.
Continue cooking until all the batter is gone, adding a little more butter to the pan after every other crepe.

Sprinkle a little cinnamon and sugar on top and eat. YUM.







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