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.
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!
APPLE FILLED CREPES
My friend fresh from culinary school put a twist on boring crepes. Great for a dessert or a special breakfast.
Provided by Dani Jean
Categories Apple
Time 30m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Crepes:.
- Beat together all ingredients until smooth.
- Pour thin layer into a pan (depending on pan size), swirl around, cook on medium heat until firm enough to flip.
- Try not to brown.
- You may have to adjust the amount of liquid in the recipe, make a couple if they seem too thick thin out the batter with more milk.
- Apple Filling:.
- Toss apples with other ingredients, Let sit for 15 minutes, a caramel syrup should form around the apples.
- Pour apple mixture on crepes.
- Cream Cheese Topping:.
- Beat all ingredients together, pipe or spread over apple-filled crepes.
Nutrition Facts : Calories 688.2, Fat 25.5, SaturatedFat 14.7, Cholesterol 195.5, Sodium 272.1, Carbohydrate 98.5, Fiber 3.7, Sugar 50.8, Protein 16.2
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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- Make crepe batter: In a blender, pulse flour, 1 Tbsp. sugar and salt. Add eggs and milk; blend until mixture is thick and no lumps remain. Pour into a bowl and let stand at room temperature for 30 minutes.
- Make filling: Melt butter in a skillet; add apples. Sauté, stirring occasionally, until apples begin to soften, about 3 minutes. Sprinkle with remaining 3 Tbsp. sugar and cinnamon and sauté until apples begin to brown, about 5 minutes longer. Pour in juice; cook 2 minutes longer, stirring. Remove from heat.
- Whisk batter. If necessary, thin with an additional tablespoon of milk (batter should have consistency of thin cream). Mist a 10-inch nonstick skillet with cooking spray and warm over medium heat. When pan is hot, ladle in 1/4 cup of batter. Quickly tilt skillet so batter coats surface in a thin layer. Cook until edges begin to brown, about 2 minutes. Lift edge of crepe and, using your fingers, carefully flip. Cook for 30 seconds; transfer to a plate. Cover with a clean kitchen towel. Repeat with remaining batter, misting skillet with cooking spray between crepes as necessary.
- Over low heat, rewarm apple mixture. Fold each crepe into quarters. Arrange 2 on each plate and top with a portion of apple mixture and a dollop of yogurt, if desired.
APPLE CINNAMON CREPES, OR APPLE PIE - IN A CREPE! - JULIA'S …
From juliasalbum.com
4.7/5 (26)Category DessertCuisine American, FrenchTotal Time 20 mins
- Chop apples into small cubes, place cubed apple slices in a medium bowl, add brown sugar and cinnamon, and toss everything together to coat chopped apples with brown sugar and cinnamon. Let the juices do their work for about 20 minutes.
- Right before serving, heat chopped apples on medium heat in a skillet, and warm the crepes in a microwave for about 20 seconds.
- To serve, add chopped apples on top of the open crepe, and fold the crepe into the pocket shape. Sprinkle with powdered sugar right before serving, if desired.
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