Light crepes filled with a gently sweet, cinnamony apple filling, these apple crepes are a delicious taste of fall (but you can eat them whenever you like!).
With a French origin, crepes are a thin pancake made with a thin egg batter cooked on a very hot pan, usually filled with a sweet or savory filling. Crepes are a great breakfast or snack option for the whole family.
In this recipe, we fill the crepes with a gentle, sweet, cinnamony apple filling that gives a delicious taste of fall.
For 4 servings:
For the crêpes:
50 g all-purpose flour (plain flour) approx 1/3 cup
95 ml milk 1/3 cup plus 1 tbsp
1 pinch salt
For the apple filling:
1/2 tbsp unsalted butter 10g, approx - or a little more as needed
1 tbsp brown sugar
1/4 tsp cinnamon or a little more, to taste
Put all of the crepe ingredients in a blender and blend together until smooth. Alternatively, mix with a hand blender. Set aside a couple minutes to rest while you prepare the filling.
Peel and core the apple and cut into a relatively small dice. Warm the butter over a medium-low heat in a small-medium skillet/frying pan and add the apple pieces along with the sugar and cinnamon. Cook for a couple minutes until the apples are gently soft and caramelized. Set aside.
Warm a crepe pan (or fry pan if you don't have one) over a medium heat and brush lightly with oil (if needed - may not if it's a seasoned non-stick). Using a small scoop or measure, take approximately 1/4 of the mixture at a time and swirl on the pan. The best way is to hold it as you pour on in the middle, and rotate the pan to circle it around.
Leave the crepe on the heat until the surface is dry and the edges start to brown and curl up. Flip over and cook a minute more on the other side. Remove from pan or flip over again and add a spoonful of the apple filling, roll up the crepe and serve. You can also add a little cream or ice cream.
Enjoy your French Delight!
You can make this recipe in acrepe pan (for extra thin crepes), or in a regular fry pan.
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