Crepes are basically my favorite food of all-time, since they’re versatile and can be sweet or savory. They’re one of those meals that you have for breakfast, lunch or dinner, and they can be a light bite or something more substantial.
I’m a sweet crepe fan, because I have a major sweet tooth, but I love a good spinach, tomato and feta crepe with a little bit of scrambled egg too. This time, I decided to go with a fruit that’s ripe and ready–apples! Since they’re in season, they’re perfect for filling crepes, (and pies, and apple crisp…etc.) and they’re easy to make an “apple pie” style filling for.
I had never made crepes myself before, I almost always go out and order them, but the one place in Western Massachusetts pales in comparison to my usual spots in NYC and Providence, RI. I decided to use the recipe from my favorite pancake mix to see how it would turn out and the results were pretty good! My guess is that you could do this with any pancake mix, but I’m a big fan of Krusteaz.
Crepes (adapted from Krusteaz):
1/2 cup Krusteaz Buttermilk Pancake Mix
1/2 cup all-purpose flour
1 1/2 cups water
2 eggs, beaten
3 tablespoons butter, melted
- In medium bowl, stir together Krusteaz Buttermilk Pancake Mix and flour.
- Add water gradually, stirring until smooth.
- Add eggs and butter and continue to stir until smooth.
- Preheat a lightly greased 5 to 6-inch frying pan or crêpe pan over medium-high heat.
- Spoon 2-3 tablespoons batter into center of frying pan.
- Tilt to coat bottom of pan evenly.
- Just a thin layer of batter should cover the pan.
- Cook crêpes until delicately browned; turn and cook lightly on other side.
1 medium sized apple, sliced (Cortlands are my fave for cooking!)
1/4 cup light brown sugar
1/4 cup water
2 tablespoons ground cinnamon
1 tablespoon butter
- Cut apple into slices of desired thickness (the thinner you cut them, the faster they cook)
- Combine all ingredients in medium saucepan on low heat until it simmers, stirring occasionally
- Cover and let all ingredients simmer down
- Apples are cooked when they are soft and most of the liquid mixture has boiled off
Put two tablespoons of filling into crepes and roll crepes closed. Garnish with whipped cream and cinnamon, if desired. Serves 5-6 large crepes.
Other favorite fillings:
- With crepe in pan, after being cooked on both sides on very low heat, add two tablespoons Nutella and spread it as it melts to cover the crepe. Add the crumbs of one crumbled graham cracker and two large marshmallows cut into quarters (or 6-8 mini marshmallows). Filling is finished when marshmallows are soft and gooey. Roll crepe and serve.
Nutella and fruit:
- After crepe has finished cooking and is still warm, put two tablespoons of Nutella in crepe. Add sliced fresh fruit of choice (either banana or strawberries both work great!) roll and serve.
Spinach, feta and tomato:
- After crepe has finished cooking, in separate pan, sauté 1 cup of fresh baby spinach (rinsed) with one medium-sized tomato, diced with 1 tablespoon of butter. When spinach is cooked, move filling to middle of crepe, sprinkle with feta cheese, roll and serve.
Pear and brie:
- With crepe in pan, add five to six thin slices of brie so it melts. Remove when cheese is melted. In separate pan, sauté slices of one pear with 1 tablespoon of butter. When pears are soft, transfer to crepe with melted brie. Roll and serve.