What could be better than getting the taste of an apple pie in your morning meal? I personally find it tiring to make apple pie since it takes so long. But this dish takes the filling of apple pie and puts it inside crepes, making the perfect meal for the fall and the holiday season!
Making basic crepes (this recipe produces 6 crepes that are not very sweet since my filling is sweet. If your filling isn’t sweet, put a tablespoon of sugar in, or more, depending on how the batter tastes)
For the crepes: (Adapted from allrecipes)
- 2 eggs
- 1 cup and 2 tablespoons milk
- 1 tablespoon sugar
- 2/3 cup all-purpose flour
- 1 pinch salt
- 1 1/2 teaspoons vegetable oil
- 1/2 teaspoon vanilla
- 1 pinch cinnamon
- Butter, for the pan
For the sauteed apples:
- 3 large apples, peeled, cored, and sliced (I used Jonagold – for a more tart variety, use more sugar)
- 2 tablespoons unsalted butter
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- fresh lemon juice to taste
For the crepes:
1. Whisk all ingredients in a bowl until the batter is smooth and runny
2. Heat an 8 inch skillet over medium-high heat and melt butter. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter. Remember, the first crepe will always be substandard, but they keep getting better as you keep making more on the same pan!
Can I store crepes?
Yes, you can store crepes in the refrigerator for a few days and in the freezer for up till a month. Just line a parchment paper between each crepe. Cover with plastic wrap and store in the fridge.
What other things can I add to this recipe?
Make changes to this recipe by adding peanut butter/sugar/cinnamon. Just make sure that the batter is always smooth and runny by adding more milk.
For sauteeing apples:
1. In a large heavy skillet saute the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened
2. Sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm
Finally, fill the crepes with some of the warm sauteed apples. Dust with confectioner’s sugar and enjoy your French brunch!