APPLE FILLED CREPES
Here is a recipe that can be served as desert or can be served as breakfast for a lazy Sunday morning. There is nothing like the aroma of apples cooked with a hint of cinnamon and a little nutmeg. Use Granny Smith apples for a tart filling or MacIntosh or Cortland for a not-so-tart treat. You can have it plain or you add cranberries (or use dried cranberries plumped up in warm water for 20 minutes). Dust with a little icing sugar and serve with a drizzle of real maple syrup for a tasty treat!
Provided by Kim A. Heaphy
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, beat the 2 tablespoons of melted butter, milk, flour, salt and eggs together until smooth. Set aside for at least 1/2 hour, preferrably 2 hours to allow flour to absorb milk and thicken up.
- Meanwhile, core, peel and slice apples. Place the second amount of butter into a pan along with the remaining ingredients. Saute un medium low heat until soft and slightly brown. Set aside and keep warm on minimum heat.
- Preheat a crepe pan or non-stick pan on medium heat. Brush butter on the bottom of the pan. Pour 1/4 cup of the batter into crepe pan and tip pan to coat bottom. Cook for about 2 minutes or until the top is set and the bottom is slightly brown. Gently flip crepe and let cook for another 30 seconds and slide out onto a wax paper. Continue until all batter is used.
- Place crepe on working surface, add a two or three tablespoons of apple filling. Roll 1/2 way and tuck in ends. Finish rolling and set aside.
- Serve warm and sprinkled with confectioner's sugar if desired or vanilla ice cream if serving for desert!
SUPER-SIMPLE APPLE-CINNAMON DESSERT CREPES
Steps:
- In a small nonstick pot on the stove, combine sugar, cornstarch, cinnamon, and salt with 2 tablespoons of cold water. Stir to dissolve. Add apples and lemon juice and stir. Bring to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 5 minutes, uncovering often to stir.
- Remove the pot from heat and transfer the mixture to a bowl. Allow it to cool for several minutes. Thoroughly stir in cream cheese. Fold in whipped topping.
- Lay crepes flat on a dry surface. Evenly distribute the apple mixture between the crepes. Fold each crepe up envelope-style, first folding the sides in, and then folding/rolling it up from the bottom.
- Bring a skillet sprayed with nonstick spray to medium heat. Place the crepes in the skillet with the seam-sides down. Cook them until slightly browned, about 1 minute per side. (Flip carefully.)
- Plate your crepes and drizzle them with caramel dip. If you like, sprinkle with powdered sugar. Try not to pass out as you dig in!
Nutrition Facts : Calories 130, Fat 2.5 grams, Sodium 209 milligrams, Carbohydrate 24 grams, Fiber 0.5 grams, Protein 1.5 grams, Sugar 12 grams
YUMMY APPLE CINNAMON CREPES
My spin on the classic crepe. The apple filling gives them a nice flavor and my family loves them!
Provided by DancingCupcake11
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Whisk eggs and salt together in a bowl. Gradually stir flour into eggs, alternately with 2 cups milk until fully incorporated. Beat 1/4 cup vegetable oil and 1/2 teaspoon cinnamon into flour mixture. Refrigerate batter for at least 1 hour.
- Mix apples, sugar, 2 teaspoons cinnamon, and 2 tablespoons water in a pot.
- Whisk cornstarch and 1 tablespoon water in a small bowl; pour into apple mixture.
- Simmer apple mixture over medium heat, stirring often, until thickened, 8 to 10 minutes. Keep warm.
- Whisk 1 1/2 tablespoons milk into chilled batter.
- Heat about 1 teaspoon vegetable oil in a crepe or frying pan over medium heat. Pour about 1/3 cup batter into the heated oil; tip and rotate the crepe pan until the batter covers the entire area. Cook until the edges begin to curl away from the sides of the pan, about 30 seconds; flip the crepe and continue cooking until lightly golden on the other side, about 30 more seconds. Remove crepe from pan, add more oil, and repeat with remaining batter.
- Spoon the apple filling into each crepe; fold crepe over the filling and serve.
Nutrition Facts : Calories 361 calories, Carbohydrate 50.4 g, Cholesterol 74.9 mg, Fat 14.8 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 126.8 mg, Sugar 22.8 g
APPLE AND SULTANA FILLING FOR CREPES
Make and share this Apple and Sultana Filling for Crepes recipe from Food.com.
Provided by Rainette
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel, core and slice the apples.
- Place in a saucepan along with all other ingredients.
- Cook until apples are soft, stirring every so often.
- Serve warm in hot crepes.
Nutrition Facts : Calories 106.7, Fat 0.2, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 28.2, Fiber 3.4, Sugar 21.9, Protein 0.7
APPLE RAISIN CREPES
I've been eating - and making - these delectable breakfast treats for as long as I can remember. They look impressive but are quick and easy to prepare. Heating the filled crepes a second time turns them golden brown and adds a wonderful crispness.
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- For batter, in a small bowl, whisk the egg, milk water and oil. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour., In a large saucepan, combine the apples, sugar, raisins and cinnamon. Cook and stir over medium heat for 8-10 minutes or until apples are tender; set aside. , Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons of batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., With a slotted spoon, fill each crepe with 1/4 cup of apples; roll up. On a lightly greased griddle or in a large skillet, cook crepes over medium heat for 3-4 minutes on each side or until golden brown. Sprinkle with confectioners' sugar. Serve immediately with remaining sauce from apples.
Nutrition Facts : Calories 488 calories, Fat 12g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 33mg sodium, Carbohydrate 92g carbohydrate (63g sugars, Fiber 3g fiber), Protein 6g protein.
CREPES WITH SAUTEED APPLES
These delicious apple crepes could easily be breakfast as well as dessert.
Provided by Martha Stewart
Categories Crepe Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together milk, flour, eggs, sugar, salt, and butter. Cover and refrigerate at least 1 hour. Meanwhile, prepare apples.
- Heat a large (12-inch) nonstick skillet over medium-high. Dip a folded paper towel into melted butter; wipe bottom of skillet. Pour 1/3 cup batter into skillet; swirl skillet so batter coats bottom with a thin, even layer. Cook until edges are dry, about 1 minute. Using a spatula, gently lift one edge of crepe, and grasping with your fingers, flip crepe over; cook 30 seconds. (Don't worry if the first one or two aren't perfect.)
- Slide cooked crepe out of skillet onto baking sheet. Repeat with remaining batter, stacking crepes on sheet. (If making ahead, wrap in plastic, and refrigerate up to 1 day.)
- In a large skillet, melt butter over medium. Add apples, lemon juice, sugar, cinnamon, and 1/2 cup water; cook until apples are soft, about 15 minutes.
- Add cherries, and cook until they have plumped, 2 minutes. (If making ahead, transfer to a bowl; cover, and refrigerate up to 1 day. Bring to room temperature before serving.)
- (If made ahead: Preheat oven to 350 degrees. Lay crepes in a single layer, slightly overlapping, on 2 baking sheets. Warm in oven 5 minutes, and remove.) Fold into quarters. Place 2 crepes on each serving plate. Top with apple mixture. Serve with sour cream, if desired.
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APPLE CREPES - CAROLINE'S COOKING
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Ratings 5Calories 123 per servingCategory Brunch, Dessert
- 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 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 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 round.
- 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.
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