I remember going through a phase one summer where I made crepes everyday for 2 weeks straight. I was taking a course to become a lifeguard and the class ran every morning. By the time I got home I was always so hungry so I would make this crepe recipe (minus the spices) and would end up eating most of them (this was back when I was 14 and had the metabolism to polish off 6 of 7 crepes!).
Now that my tastebuds have slightly matured and I try not to eat a meal meant for 2 in one sitting, I like making this version on the weekend for Trevor and I. One of the best parts about crepes is it requires few dishes and the actual cooking time isn’t too long (although the batter is best when it sits for about an hour). I like adding the apple filling because it prevents me from smothering the crepes with whipped cream and syrup, resulting in a healthier breakfast option!
Makes 8 crepes when using a 10 inch frying pan
1 1/4 cup milk (I used skim milk)
1 cup flour
1/4 tsp. salt
1 tbsp. oil
1/2 tsp. cinnamon
1/2 tsp. Epicure chai seasoning (optional)
Apple Cinnamon Filling
3 tbsp. butter
4 apples (I used pink lady)
1/2 tsp. cinnamon
4 tbsp. brown sugar
Whisk eggs in a large bowl. Add remaining ingredients and whisk until smooth. Cover and refrigerate batter for at least 1 hour.
To make the apple filling, cut apples into small pieces. Heat a large frying pan and add the butter. When butter has melted, add apples, brown sugar and cinnamon. Reduce heat to medium and stir until apples are soft, about 10 minutes.
With a spatula, scrape apple mixture into a bowl, making sure to scrape out all of the liquid as well.
Return frying pan to medium heat and add 1/3 cup of crepe patter and swirl to spread the batter over the pan. Let cook for 30 seconds then flip and cook for another 30 seconds. Repeat with the rest of the batter.
To assemble crepes, put a spoonful of apple mixture in the middle of the crepe and roll. Serve warm.
To make cinnamon hearts:
Take a sticky note and cut a heart shape in the middle. Place sticky note on top of crepe and gently press down. Lightly sprinkle cinnamon over top and then remove paper. It’s as easy as that!