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 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.
October 10, 2021
Bariatric Recipes Advice, Rants & Support Podcast: Real Talk