RECIPE: Almond Apple Crepes


What makes a morning extra special? Crepes! We make crepes a lot on the weekends. You can fill them with whatever you want; jams, sweet cheeses, fruit, or nothing. You can top them with sauces, melted butter, syrup, whipped cream or nothing. We like them because you can make them gluten free if you have to by using Bob's Red Mill Potato Starch, or other gluten free flours. We also like to make them to eat a lower carb breakfast, in comparison to muffins or coffee cake.

This batch we made to clean out the apples in the crisper drawer. They were delicious, so I thought I would share the yummy. After all, tomorrow is SUNDAY!

Almond Apple Crepes

Ingredients:

Crepes
2 cups all-purpose flour
1 tsp. salt
2 eggs
1 egg yolk
1 1/3 cup milk
1 cup water
6 Tbsp. butter, melted and cooled
1 Tbsp. Amaretto

Sauce
4 Tbsp. butter
3 apples, peeled and diced small
1/3 cup brown sugar
1/3 cup Amaretto
1/2 tsp. cinnamon
salt to taste
1/3 cup or more of water

Directions:

Put flour into a food processor and add salt, eggs, yolk, milk, water and Amaretto and pulse until smooth. Add cooled butter and pulse for about a minute more until smooth. Rest the batter for 30 minutes while you prepare the topping.

Make the topping in a nonstick pan by melting the butter over medium heat. Add apples, brown sugar, Amaretto, salt and cinnamon. Cook until apples are soft, about 5-7 minutes. Add water to make a syrupy sauce. Cook for a few more minutes until the sauce is thick but able to be drizzled. Set aside.

Heat a non stick pan and brush the bottom with melted butter over medium high heat. When the pan is hot, pour about 1/3 cup of batter along the bottom. Rotate the pan so the bottom is evenly covered with batter. Manage your heat as you go. When crepe starts to brown on the edges, fold in half using a spatula and a bamboo stick to help, then fold again so it looks like a pie wedge. Cook 30 seconds more, then flip and cook 30 more seconds on the other side. Remove the crepe and keep warm as you continue with the rest of the batter. Serve with the apple topping and maple syrup.


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