Apple Filled Crepes
Basic Crepe Recipe:
1 c flour
1/4 t salt
1 t sugar
(Measure the dry ingredients into a large bowl and set aside)
1/2 c milk
1/3 c water
In a medium bowl beat the eggs.
Add the milk and the water, beat well.
Mix in 1 T melted butter.
Create a well in the dry ingredients.
Pour in the liquid mixture whisk until all ingredients are well blended.
Pour batter through a strainer to remove all lumps.
Heat a lightly buttered 8” crepe/omelet pan until it sizzles.
Pour in a ¼ c batter while swirling the pan. Batter should completely cover the pan. The crepe should cook and be lightly brown on one side. Turn and allow to brown on the 2nd side.
Remove from the pan onto a plate. Layer the crepes with a piece of wax or parchment paper to keep them from sticking together.
Set aside until apple filling is ready.
6 cups thinly sliced apples
2 T butter
1/2 cup brown sugar
1/2 cup cider (divided)
1 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 t salt
1 tablespoon cornstarch
Melt butter in a large skillet. Add the apples, brown sugar, ¼ cup cider, lemon juice, cinnamon, nutmeg, and salt. Sauté the apples over medium heat until they are tender. About 10 minutes. Add more cider or liquid if needed.
Mix remaining ¼ cider with cornstarch and add to the mixture.
Stir until thickened. Cool.
1 1/2 c flour
1/2 c sugar
1/4 c brown sugar
A pinch of salt
10 T butter cut into small cubes
Mix the flour and sugars together and cut in the butter with a pastry blender or process until crumbly.
Heat the oven to 375.Butter or Spray a 13 x 9-inch baking pan. Spread about 2-3 tablespoons filling down center of each crepe.
Fold the edges of the crepe over the apple mixture. Arrange crepes in prepared pan.
Sprinkle the crumb topping over the crepes. Bake 20-25 minutes, until topping is golden.
Serve warm with Alstede Homemade Vanilla Ice cream