Step-by-Step Recipe: Cinnamon Apple Crepes

I woke up Saturday morning with the urge to make crepes for breakfast.  This has never happened before, as I usually have the urge to let my husband make me an English muffin and some coffee.  But I went with it.  I had seen a recipe for pumpkin spice crepes a while back, and decided those could be easily adapted.  (I might try the pumpkin version later, though.)

Believe it or not, I've never really made crepes before, despite my francophilia.  These took a little getting used to, but after a couple disasters, I got the hang of it!

Start by assembling your ingredients (not pictured: apples or apple cider, which were already cooking away).

Cook the apples as directed.  You'll know when they're done because they'll be soft.

Then mix the crepe mixture in a blender.  (I used a blender here instead of a food processor because the blender has a pouring spout, plain and simple.)

Mmmmm...crepe batter.

Next, heat a 10-inch nonstick (very important--MUST be nonstick) skillet over medium (the recipe I borrowed this from says medium-low, but if you do that, it will take 10 minutes to cook each crepe). When hot, spray with cooking spray, and pour in the crepe batter.

It will start to cook and look dry around the edges, when is how you'll know when to flip it.  Flip carefully.

Repeat until all crepe batter is used up.  Then serve with apple filling and apple butter.

Enjoy!

Cinnamon Apple Crepes, by Julie, adapted from Gina's Pumpkin Spiced Crepes
Time: about 30 minutes.  Serves: 2-4, depending how hungry you are.  (Makes about 8 crepes, unless you ruin a bunch and have to throw them out like I did.)

Ingredients

for the filling

• 2-3 apples, cored and thinly sliced (you can peel if you want, but I left the skins on out of laziness)
• splash of apple cider
• dash of vanilla
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• pinch of nutmeg
• apple butter (about 1 tablespoon per crepe)

for the crepes

• 1 1/2 cups fat free milk
• 2 large egg whites
• 1 whole egg
• 1 tsp oil
• 1 tsp vanilla
• 1 cup flour
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• butter flavored cooking spray

Directions

1. In a small saucepan, add the apples, apple cider, vanilla, cinnamon, brown sugar, and nutmeg. Heat to medium.  Cook, stirring occasionally, until soft. 
2. Blend flour, milk, cinnamon, pumpkin spice, eggs and oil until smooth in the blender.  
3. Heat a 10-inch nonstick pan on medium. When hot, spray with buttered flavored spray to coat bottom of pan.  
4. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture. (If you have to throw out the first couple, don't sweat it--it takes a while to get the hang of it with crepes!)
5. Meanwhile, heat apple butter in microwave until warm.
6. To serve, spoon 2 spoonfuls of cooked apples and 1 tbsp apple butter into center of each crepe, fold the edge of crepe over filling and roll, placing the crepe on a plate seam side down. Top with more apples and/or apple butter, if desired.  (Or whipped cream or yogurt might be good.) Serve warm.