It’s the weekend y’all!
And with the weekend comes waking up late, wearing pajamas for half of the day, and BRUNCH!! I have yet to meet someone who can’t appreciate a good weekend breakfast/brunch, but I can tell you now. Making crepes in the early morning is one of the most satisfying things to do. Firstly, it is so easy to make, and secondly, it looks so freaking fancy that people will think you spent the entire morning making these things!
But seriously guys, weekends without crepes or pancakes is like chocolate without peanut butter. It’s fine sometimes, but they are the perfect match! Why deprive yourself of that??
As an added bonus, when you are cooking the apples on the stove, the smell is just heavenly. Apples with all the fall spices: cinnamon, nutmeg and brown sugar mixed in with the smell of crepes cooking on a separate skillet! Just thinking about cooking it again is making me hungry.
The great thing about this crepe recipe is you can use it for just about anything. You can use them for sweet crepes like I did for this apple cinnamon crepe recipe, or you can use them for savory crepes, like this recipe for spinach and feta crepes. Because crepes for dinner is almost as good as crepes in the morning.
And if you don’t finish all of the crepes (which is customary in my two person household), you can cover them and keep them in the fridge for up to 5 days. That is more than enough time to have crepes for breakfast, lunch or dinner! Customize them to your preference. The choice is all yours!
Apple Cinnamon Crepes
Ingredients
Crepes
- 1 1/2 cups whole wheat flour (or all-purpose flour)
- 3 large eggs
- 1 1/2 cups milk of choice
- 2 Tbsp vegetable oil
- 1/2 tsp salt
Filling
- 2 large apples, peeled, cored and diced
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 Tbsp brown sugar
- 2 tsp water
Instructions
- In a large bowl, mix together all of the crepe ingredients until fully combined.
- Heat a tablespoon of oil on a large skillet. When the oil is hot, scoop 1/3 cup of batter onto the pan, and roll the pan around until the batter has coated the pan. Flip the crepe after 2 minutes and cook until the other side is light brown. Remove and repeat for the other crepes.
- For the filling: On a medium skillet, heat the the butter until melted. Cook the apples for 1 minute, then add in the cinnamon, nutmeg, sugar and water and mix until fully combined. Cook for an additional 3-4 minutes, or until the apples are cooked and fragrant.
- Place around 2 Tablespoons of filling in each crepe, and roll up. Enjoy warm, or place the crepes (without filling) in the fridge for later. They keep for up to 5 days covered in the fridge.
Your crepes look so beautiful, Cathleen, and the filling so delicious!
well done with the crepes! they look thin and apple cinnamon sounds superb in it!
Cathleen, your crepes look just perfect! And I agree, sweet or savory, breakfast lunch and dinner. Beautiful!