Friday, March 15, 2013

Cinnamon Apple Crepes



On some days breakfast is about more than just food, and this week seemed packed full of those days. We were ready for some sunshine on a plate, light comfort food, sweet somethings. Breakfast crepes were a tasty solution. Bonus feature: the large blender filled with a recipe of sweet crepe batter made a stack of crepes that fed two of us for two breakfasts.

The first morning we enjoyed a pile of crepes, some lightly dusted with cinnamon and sugar and others filled with cherry preserves. They were a perfect light accompaniment to a bowl of fruit and cup of tea or coffee. The batter would have held in the refrigerator for a day or two, but it was easy enough to cook off the remaining crepes and store them in the fridge, separated with waxed paper, ready to reheat and use later in the week.






The remaining crepes were such a welcome treat this morning, warmed and folded, stuffed with cooked cinnamon apple chunks and a sprinkling of sliced almonds. These filled crepes didn't really need any syrup to boost the taste, but it is hard to resist a pitcher of warmed maple syrup sitting on the table. Cooked cinnamon apples, almonds, maple syrup... oh my, this was indeed sunshine on a plate. Just what a gray day, a busy day needed to get rolling, and it didn't hurt that it took almost no effort.






Do these sound like delicious breakfast fare? Just imagine how amazing an apple crepe would be for dessert, topped with a scoop of ice cream or brandy-flavored mascarpone!


Cinnamon Apple Crepes

For the filling:

2 tablespoons butter
2 large apples (Gala, Granny Smith, etc), peeled, cored, sliced
2 generous tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup sliced almonds (optional)

Heat a large pan over medium-high heat and melt the butter. Add the apples, sugar and cinnamon and sauté until the apples soften, about 5 minutes, turning frequently with a spatula. Set aside.


For the crepes:

3 large eggs
1/2 cup milk
1 teaspoon vanilla or almond extract
1/2 cup AP flour, sifted
2 tablespoons sugar

  1. Use a blender and combine the eggs, milk, sugar and vanilla. With the motor running add the flour and sugar, pausing to scrape down the sides as necessary.
  2. Heat a medium nonstick saute pan over medium-high heat. Brush the pan with a tablespoon of vegetable oil or butter. Add 1/4-cup batter, tilting and swirling the pan quickly to spread the batter and coat the bottom of the pan.
  3. Cook until the crepe is golden, about 1 minute. Loosen an edge and flip to cook the second side for 20-30 seconds until lightly colored. Repeat with the remaining batter.

Lay the crepes out flat and place 1/4 cup apple filling on one quarter; fold in half and then half again to form a triangle. Reheat briefly in the oven or in the pan used for the apple filling. Sprinkle with sliced almonds (optional) and serve. Heated maple syrup or dusting of powdered sugar optional... but recommended. 
 

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