APPLE CINNAMON CREPES (makes about 10 crepes)
3+ TBS unsalted butter, melted, divided
2 TBS brown sugar
1 tsp cinnamon
3 apples, peeled and diced or sliced
1/4 tsp salt, plus a pinch
1 cup flour
1 TBS sugar
1 1/2 cups milk
4 large eggs
In a blender, combine the flour, sugar, 1/4 tsp salt, milk, eggs and 3 TBS melted butter. Blend until smooth, then let sit in the fridge for 30 minutes or overnight.
Add 2 TBS of the butter in a sauté pan over medium heat. Add the brown sugar, cinnamon, salt and apples and sauté until the apples have softened and the brown sugar has dissolved and turned into a caramel (about 4 minutes).
Heat a 10” non-stick skillet over medium heat. Using a pastry brush, coat the bottom and sides of the pan with melted butter. Add 1/3 cup of the crepe batter and swirl to cover the bottom of the skillet. Cook until the underside of the crepe is a light brown, about 2 minutes. Shake the pan to loosen the crepes (or use a spatula) and quickly flip. Cook about 1 minute more then slide the crepe out of the pan onto a plate. Repeat the process until the batter is gone. Should make around 10 crepes.
Divide the apple mixture evenly among the crepes and either roll up burrito-style or fold into fourths. Top with whipped cream and cinnamon.
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