Crepes with a delicious maple-apple compote filling are a perfect wintry breakfast to make using those late fall apples. (Any apples good for pie or apple sauce are good to use in this recipe). Crepes are wonderfully versatile, and you can fill them with sweet or savory fillings. My kids love to have a small vegetable omelet inside a crepe followed by a sweet-filled crepe for breakfast. We even make them for dinner on special occasions! Enjoy!
Preheat 10" crepe pan over medium-high heat.
Blend together with a stick blender:
4 eggs
2 cups milk (lactose-free works great)
2/3 cup cold water
3/4 cups cornstarch
3/4 cups arrowroot starch (if you don't have arrowroot starch, you can use extra cornstarch)
1/2 cup brown rice flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
Add and blend in:
4 Tbsp butter, melted
Butter pan only for 1st crepe. Pour ~1/4 cup batter into pan, quickly pick up and rotate the pan around so the batter spreads out thinly.
Cook until batter appears dry, then flip crepe. Cook briefly on the other side. Each side should be lightly browned. They cook up quickly, so keep a close eye on things.
Put on plate, then repeat. They can be stacked right on top of one another. To save leftovers, cover plate with crepes with plastic wrap and refrigerate. Warm briefly in the microwave if they are sticking to each other. (I find they only stick together a bit after being refrigerated. Fresh crepes won't stick together and are a great make-ahead for a meal or dessert)
Serve with your choice of apple pie-type filling in the crepes. A delicious option - which can be refined-sugar free, too, is my maple-apple compote, retyped here for convenience. It's great with small scoops of ice cream, too! Enjoy!
1-2 Tbsp butter
3 cups sliced or diced apples (peeled & cored)
Add an cook briefly:
1/4 cup maple syrup OR 1/4 cup brown sugar OR 1/4 cup honey
1/2 tsp cinnamon
1/4 tsp nutmeg (optional)
Serve your maple-apple compote over crepes, pancakes, puffy oven pancakes, oatmeal, etc.!
Maple-Apple filling warming while the crepes are cooking
Crepes - with a maple-apple pie filling
Makes 24, 10" crepesPreheat 10" crepe pan over medium-high heat.
Blend together with a stick blender:
4 eggs
2 cups milk (lactose-free works great)
2/3 cup cold water
3/4 cups cornstarch
3/4 cups arrowroot starch (if you don't have arrowroot starch, you can use extra cornstarch)
1/2 cup brown rice flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
Add and blend in:
4 Tbsp butter, melted
Butter pan only for 1st crepe. Pour ~1/4 cup batter into pan, quickly pick up and rotate the pan around so the batter spreads out thinly.
Cook until batter appears dry, then flip crepe. Cook briefly on the other side. Each side should be lightly browned. They cook up quickly, so keep a close eye on things.
Put on plate, then repeat. They can be stacked right on top of one another. To save leftovers, cover plate with crepes with plastic wrap and refrigerate. Warm briefly in the microwave if they are sticking to each other. (I find they only stick together a bit after being refrigerated. Fresh crepes won't stick together and are a great make-ahead for a meal or dessert)
Serve with your choice of apple pie-type filling in the crepes. A delicious option - which can be refined-sugar free, too, is my maple-apple compote, retyped here for convenience. It's great with small scoops of ice cream, too! Enjoy!
A delicious crepe topped with ice cream and maple-apple compote for dessert!
Maple-Apple Compote
Saute over medium heat about 8 minutes:1-2 Tbsp butter
3 cups sliced or diced apples (peeled & cored)
Add an cook briefly:
1/4 cup maple syrup OR 1/4 cup brown sugar OR 1/4 cup honey
1/2 tsp cinnamon
1/4 tsp nutmeg (optional)
Serve your maple-apple compote over crepes, pancakes, puffy oven pancakes, oatmeal, etc.!
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