BMG # 82: Week 3, Day 3
Theme : Crepes
Recipe: Apple crepes
Crepes are a popular dessert option and its not surprising at all. The soft and melt in the mouth texture of the crepes combined with delicious fillings are a treat indeed. For all my crepe filling ideas I followed the book Crepes, Waffles and Pancakes which I borrowed from the library. The book had a lot suggestion for making different kinds of crepes by substituting some ingredients. For example, replacing about 1/4 cup of milk with black coffee would give coffee crepes. These would be excellent to serve with ice cream as a dessert. Some recipes had coconut milk in place of milk for a tropical flavor. A little flour replaced with cocoa powder would lend a chocolate flavor. Combine that chocolate flavor with a little coffee instead of milk and boy! that’s another wonderful combination. The batter can take in additions too to make different varieties of crepes. Cooked and chopped spinach, cooked and pureed beets , walnut pesto were just some of the different ideas mentioned in there.
Off the three recipes I tried for this theme, I loved the apple ones the best. I prepared the filling by cooking apples with some sugar and butter. You need to add a little water at the end to make a little thick sauce. Spoon this filling into a crepe and serve it warm – its so so delicious! I made these again for a dinner visit and this time I decided not to overload the crepes with the filling. I filled each crepe with only about 2 tablespoons of apple filling and that itself was enough and yum! The best part is that this is not a high fat dessert. You can indulge in a crepe and still come out without affecting your diet too much. Read on for the recipe.
For the crepe
- 1 cup milk
- 1/2 cup plain flour
- 1 eggs
- 1 teaspoons honey
- 1 teaspoon oil
- a pinch of salt
- butter to grease the pan
For making apple filling for one person
- one medium sweet apple, cored and cut into thick pieces
- handful of berries, optional
- 2 tablespoons sugar (more if apples are not sweet)
- 1 teaspoon butter
- 1/3 cup of apple juice or water
- Mix all the ingredients for the crepe using a wire whisk or blend in a mixer to get a lump free batter. This quantity makes about 8 crepes 6″ diameter in size. I used four of those for the apple crepes.
- To make crepes, heat a 6″ non stick skillet or pan. Spread a little butter to the base of the pan to grease it. Spoon 1/4 cup crepe batter and swirl/rotate the pan so that the batter coats the base. Try to avoid the batter going to the sides/walls of the pan. Cook until the batter is not wet anymore and the sides turn slightly brown. With a silicone spatula, carefully flip it over and cook the other side. Take off the pan and keep it on a plate. Make more crepes until the batter is used up.
- For the filling, add the butter, sugar and the apples on a pan and cook for a few minutes until the sugar is dissolved and the apples start to soften a little bit. Add the berries, if using, and the apple juice or water and bring to a slow boil. Cook until the apples are soft, but still retains the shape and the sauce thickens a bit. Divide this filling into two crepes and serve. I filled each crepe with only 1/4th of the filling, it was still delicious.