Apple Filled Dessert Crepes

Crepes are fantastic for sweet fillings - roll them with sauteed apple compote and they for a wonderful low calorie dessert. The sautéed apples are soft and buttery with a hit of cinnamon - a great fall treat!

This recipe makes a dozen 7 inch crepes. It takes a bit to master the swirling of the batter but once you figure out the motion, its simple and you can make a batch in no time. Once cooled, freeze a stack in a small ziplock bag - to thaw in the fridge when you'd like to use them.

• Pam nonstick cooking spray
• 2 eggs
• 1/2 cup milk
• 1/2 cup flour - DO NOT substitute. Nut flours need a completely different recipe!
• 4 tablespoons butter - melted
• 4 Honeycrisp apples, core removed and diced
• 1/4 cup Truvia brown sugar replacer
• 1/2 teaspoon ground cinnamon
• pinch salt
• 1 teaspoon cornstarch, blended with 1 tablespoon cold water

• Combine eggs, milk flour and 3 tablespoons of the butter in a blender and pulse 10 seconds, pour into bowl, cover and chill batter for fifteen minutes to an hour.
• Coat a small 7 or 8" nonstick pan with cooking spray and heat over medium high - pour 2 tablespoons batter into center of pan and swirl to spread evenly - work quickly. IF your pan is bigger, use more batter noting your crepes will be larger.
• Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a small plate. Continue with remaining batter.
• In a medium saucepan combine remaining butter, apples, sweetener, cinnamon and salt - cook over medium simmer until softened and juices have released, 8 to 10 minutes.
• Add cornstarch mixture and stir until thickened and glossy - 1 to 2 minutes and remove from heat to cool slightly or to room temperature.
• Just before serving, fill each crepe with a dollop of apple compote, fold in half, in half again and plate.