These are the perfect crepes to make early in the morning during the fall season. They will hit the spot once the weather begins to turn cold.
Ingredients
For the Crepes
- 2 eggs
- 2 Tablespoons of white sugar
- 1 teaspoon of pure vanilla
- ¼ teaspoons of powdered cinnamon
- 1/8 teaspoons of salt
- 2 cups of whole milk
- 1 cup of all-purpose flour
- 1 tablespoon of butter, melted
For the Filling
- 4 Granny smith apples, peeled and chopped into pieces
- 1 cup of walnuts, chopped
- 1¾ cups of water
- ¾ cup of white sugar
- ¼ cup of cornstarch
- 1½ teaspoons of powdered cinnamon
- 1 tablespoon of lemon juice
How to Make It
- Prepare the crepes. In a bowl, add in the eggs. Whisk until beaten. Add in the white sugar, pure vanilla, powdered cinnamon, dash of salt, whole milk, all-purpose flour and melted butter. Stir well to mix.
- In a skillet set over medium to high heat, grease with the butter. Add ¼ cup of the crepe batter. Swirl the skillet around to coat the bottom with the batter. Cook for 1 to 2 minutes. Flip. Continue to cook for 1 minute or until gold. Remove and transfer onto a plate. Repeat and set the crepes aside.
- Prepare the filling. In a saucepan set over low heat, add in the water, cornstarch, white sugar, powdered cinnamon and lemon juice. Stir well to mix. Allow to come to a boil. Cook for 4 to 5 minutes or until thick in consistency.
- Add in the chopped apples and chopped walnuts. Stir well to incorporate. Continue to cook for 8 to 10 minutes.
- Pour the filling into the center of each crepe. Roll tightly and place onto a plate with the seam side facing down. Serve immediately.
