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!
You can also use these crepes as you would a tortilla for a baked dish of enchiladas or instead of pasta noodles for manicotti.
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 about an hour.
- Coat a small 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.
- 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.