Crepes and apple pie rolled into one! This breakfast is vegetarian, butter-free and a little bit fancy.
Crepes or pancakes? While this may not be the best way to start off a post about crepes, I have to admit I’ve always been firmly in the pancake camp.
But others will undoubtedly insist that crepes are the superior breakfast. For as long as I can remember, my Dad has always claimed, ‘pancakes have nothing against crepes’. (Blasphemy!)
Sometimes I suspect people are just being pretentious when they espouse the superiority of les crepes. But even I can concede that crepes have a few unique advantages.
Pancakes will always be the ideal fun ‘n’ funky birthday surprise. But if you’re looking for a fancy breakfast or dessert for Valentine’s Day – or want to look like you’ve put way more effort into a meal than you actually have – then crepes are the answer.
Then there’s the annoying issue of measuring spoons. All too often my dishwasher is exploding with a gazillion teaspoon and cup measurements. It’s a tornado of ¼ teaspoons and ½ cups. It’s not my fault (of course) – I don’t want to risk getting cloves in the cinnamon, or baking soda in the salt. So I use my entire arsenal of teaspoon measurements.
But when I make crepes, which have relatively few ingredients and no baking powder or soda, there’s room for actual dishes in my dishwasher.
Crepes are the masters of fillings.
You can go blintz-style and fill them with cheese, fill them with chocolate like cannoli, stuff them full of savory goodness à la enchiladas or cannelloni, or – as with today’s recipe – fill them with apples.
Although I do have to point out that pancakes are the wizards of toppings and mix-ins. Try adding chocolate chips to crepe batter (don’t actually!).
Not surprisingly, I’ll never claim crepes are better than pancakes. Sure they’re fancy and delicious, but do they really stack up to a plate of fluffy pancakes?
In the end, there’s only one reasonable way to solve this crepes v pancakes issue: make both.
Pancakes one day, crepes another, and it’s smiles all round. Because as much as I (literally) dream about stacks of pancakes, don’t get me wrong – I absolutely adore crepes too.
We’re all breakfast friends here.
- 1 cup plus 2 tablespoons (145g) all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 eggs
- ½ teaspoon vanilla extract
- 1 ¼ cups (300mL) milk
- Simple Apple Filling (recipe follows)
- Sift the flour into a large bowl. Add the ground cinnamon and salt, and stir to combine.
- Make a well in the center of the mixture, add the eggs, and then lightly beat the eggs with a fork (some flour will be mixed into the eggs - that’s fine). Add the vanilla extract.
- Pour in the milk a little bit at a time, while gradually mixing-in all of the flour from the edges of the bowl. Once all of the milk and flour has been incorporated, it should resemble a thin batter.
- If the batter is lumpy, use the electric beaters to briefly beat the mixture until smooth. Let the batter sit for 20 minutes.
- Preheat a skillet over low heat, and then grease with cooking oil spray. For each crepe, add ¼ cup of batter and then swirl the skillet to spread the batter into a thin layer.
- Cook the crepe for 1 - 1 ½ minutes on one side, or until the edges are dry and begin to curl upwards (a tiny bit). Flip the crepe, and cook for 30 seconds - 1 minute on the other side. Transfer to a plate.
- Repeat Steps 5 - 6 for the remaining crepes. Adjust the stove heat as needed, and don’t forget to spray the skillet with cooking oil before cooking each crepe.
- Fill the crepes with a few spoonfuls of Simple Apple Filling. Roll the crepes (either tightly or loosely) and serve or keep warm until needed.
- The cooked crepes and filled can be covered with foil and kept warm in the oven (on a low heat – approximately 160 - 200°F, or 70 - 100°C). Alternatively, reheat them very quickly in the microwave. Enjoy!
- 2 pounds (910g) sweet apples
- 1 teaspoon lemon juice
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- Pinch of salt
- ¼ cup (60mL) maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon blackstrap molasses
- Peel and core the apples. Chop them into cubes, approximately ½-inch wide.
- Place the chopped apples and lemon juice in a saucepan over low heat. Add the cinnamon, cloves, salt, maple syrup, vanilla extract and blackstrap molasses.
- Cook the apples for 10 - 15 minutes, stirring occasionally. When ready, the apples should have softened slightly, but still hold together well.
This recipe can easily be halved.