Crepes are one of the favorite things to make on Sunday mornings. Pair them with a cup of french press coffee and a couple slices of bacon, and you have the perfect morning. They are so easy to make, they’re sure to become a family favorite of yours, too! The best part? You can fill or top them with whatever your heart desires. Today I chose sautéed cinnamon apples, which were perfect for the fall.
In a medium sized bowl, combine all of the above ingredients and mix with a whisk until no lumps remain in the batter.
2 apples, diced (I chose honeycrisp)
To make the topping/filling:
2 tbl brown sugar
1/2 tsp cinnamon
3 tbl butter
Pinch of nutmeg
Melt butter in a small non-stick skillet on low to medium heat. Add apples, stirring occasionally until apples begin to soften (about 4 minutes). Sprinkle with brown sugar and spices and continue to stir until the apples begin to caramelize, about 4 minutes. Remove from heat.
Heat a small, non-stick pan. Using a small brush, brush a small amount of vegetable oil, enough to lightly cover the bottom of your pan. Pour 1 ounce of batter into the center, while simultaneously swirling the pan to spread evenly. Cook for 30 seconds and flip. Cook for another 15 seconds and put onto a plate and set aside. Repeat until all your batter has been used.
To assemble, you can either fill each crepe with your apples, or fill with jam and top with apples. This time, I had some delicious cinnamon pear preserves that I filled the crepe with, then topped them with the apples. Dust with powdered sugar and serve.