Cinnamon Apple Crepes

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Fall has definitely arrived in Ohio. I had to get out my cozy sweaters and tea, and watched as the leaves started to fall outside in the chilly wind. On Sunday I decided that we needed a warm and cozy breakfast to start off the day, so I made cinnamon crepes with an apple cinnamon filling. The crepes were amazing. As someone who likes apples, but doesn’t love them, this recipe was something that I would definitely make again. Although, next time I will make sure that there are eggs in the fridge before I start, because halfway though making the crepe batter I realized I had no eggs. Luckily my husband got right up and dashed to the store for me. He saved breakfast!

 

In case you’re not familiar with what a crepe is, it is a French pancake that is really thin, usually with some sort of filling in it. The French have sweet and savory crepes. The batter may differ depending on the type of crepe you are making, for example, sweet crepes tend to have sugar in the batter, whereas savory crepes could be plain, or have herbs or spices mixed in. The best crepe I’ve ever had was in Seattle at Pike Place Market, at a little French café called Crepe de France. It was a crepe aux fraises chocolat, filled to the max with fresh strawberries, Nutella, whipped cream, and powdered sugar. I shared it with my brother, and we both agreed it was the best one we’ve ever had. Naturally we both want to go back to get another one.

 

For this particular recipe, I made a cinnamon crepe with an apple cinnamon filling. It was like fall wrapped up in a crepe. The batter is pretty simple to make, the trickiest part is flipping them in the skillet. To make the batter start by adding, milk, flour, egg, butter, baking powder, cinnamon and sugar to a bowl and mixing until combined. After the batter is mixed, heat a small skillet on the stove over medium heat. Spray skillet with non-stick cooking oil. Once pan is heated, pour a half ladle full of batter into the skillet, and immediate start swirling it around so that the batter covers the surface of the skillet. You should have a thin layer of batter on the pan. Allow that to cook on the burner for about 1-3 minutes depending on how hot your burner is. Once the crepe becomes loose from the skillet, use a spatula and turn it over and cook the other side for another minute or two. Once the crepe is done, it should be golden brown on both sides. Remove finished crepe to a plate, and repeat with remaining batter.

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For the filling, peel, core and chop up several apples. Place them in a pot and add cinnamon, nutmeg, brown sugar, lemon juice, vanilla, and a little butter. Turn heat on stove to a medium temperature. Allow apples to cook down and absorb all the flavors. I cooked them for about 15-20 minutes until tender. You may cook them until your desired tenderness, less for a more crisp apple, and more for a saucy apple filling. Once both the crepes and filling are complete, fill the crepes with the apple filling, and roll up. For some extra goodness, add a little bit of the juice from the filling to the top of the crepe, and sprinkle a little powdered sugar on top.

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Ingredients:

For the Crepe:   Makes around 10-12 crepes

  • 2 cups milk
  • 1 1/3 cup flour
  • 1 egg
  • 1 tablespoon butter, melted
  • ½ teaspoon baking powder
  • 1 tsp. cinnamon
  • 2 tablespoons sugar

 

For the filling:

  • 4-5 apples, peeled, cored, chunked
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1/3 cup brown sugar
  • 2 Tbsp. butter

Directions:

For the batter, start by mixing milk, flour, egg, butter, baking powder, cinnamon and sugar to a bowl and mixing until combined. After the batter is mixed, heat a small skillet on the stove over medium heat. Spray skillet with non-stick cooking oil. Once pan is heated, pour a half ladle full of batter into the skillet, and immediate start swirling it around so that the batter covers the surface of the skillet. Allow that to cook on the burner for about 1-3 minutes depending on how hot your burner is. Once the crepe becomes loose from the skillet, use a spatula and turn it over and cook the other side for another minute or two. Once the crepe is done, it should be golden brown on both sides. Remove finished crepe to a plate, and repeat with remaining batter.

For the filling, start by peeling, coring, and chopping apples. place in a pot with remaining ingredients. Cook on medium heat until tender, about 15-20 minutes.

After both the crepes and filling are done cooking, fill crepes with apple mixture and roll up crepe. Top with juice from apple mixture and sprinkle some powdered sugar.

 

ENJOY!

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