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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
1 egg |
1 cup 2% milk |
6 tablespoons water |
1/4 cup canola oil |
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
filling: |
5 cups thinly sliced peeled tart apples |
1 cup sugar |
1/2 cup raisins |
2 teaspoons ground cinnamon |
1 tablespoon confectioners' sugar |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Yield: 1 dozen.
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