Apple Topping:
4 cups sliced apples
2 Tbsp butter
2 Tbsp brown sugar
½ tsp cinnamon
½–1½ cups apple cider
Melt butter in a skillet over medium heat. Add apples, brown
sugar, and cinnamon; stir to coat. Pour in ½ cup cider and
simmer until apples are tender, adding more cider as needed.
Reduce until lightly saucy.
Pumpkin Crepes:
2 eggs
¼ cup melted butter (+ extra for pan)
¼ cup pumpkin purée
2 Tbsp. sugar
½ cup + 2 Tbsp. almond milk
1 Tbsp. water
½ tsp vanilla
1 tsp pumpkin pie spice
Pinch salt
8 Tbsp. flour
Blend all ingredients except flour. Add flour gradually until smooth. Chill batter 30 minutes. Heat a buttered nonstick pan
over medium-high heat. Pour ¼ cup batter, swirl to coat thinly, and cook 30 seconds per side. Repeat with the remaining batter.
Serve crepes folded or rolled with warm apple topping and a dollop of whipped cream.
Recipe by Jenn Borealo, Culinary Specialist
