Made as a brunch option, the leftovers can be reheated and served with ice cream later at night. Trust us: this recipe is a winner.r
Rustic Apple Crepes
Serves 6
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3 Granny Smith apples, peeled and sliced
1 cup own sugar (see note)
3 tablespoons butter
1 teaspoon cinnamon
1 cup milk
4 eggs
1 cup all purpose flour
1 teaspoon salt
1 teaspoon vanilla
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Preheat oven to 450 degrees.
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Whisk together milk, eggs, flour, vanilla, and salt in a bowl until all lumps are gone. Place batter in the fridge and let rest.
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Heat a cast iron or other oven-proof skillet over medium-high heat. Add one tablespoon of the butter and melt, adding in apples to cook, roughly 5 minutes. Once apples are tender, add in own sugar and the remaining 2 tablespoons of butter, along with cinnamon.
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Once all the sugar has melted into a thick syrup, pour batter over the apples and immediately place into your preheated oven. Bake for roughly 20-25 minutes depending on your oven. The crepe should puff up, somewhat reminiscent of fried dough, and curl around the edges of your skillet. Remove from oven and let rest for 5 minutes before cutting.
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Serve with a sprinkling of either powdered sugar or a dollop of whipped creme. If there are any leftovers, this eakfast item makes a delightful late night snack: simply reheat in the microwave and top with vanilla ice cream.
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*Note: 1 cup of own sugar results in a lovely syrup resting underneat your crepe, so that when you serve it you are able to spoon the sauce right on top. However, if your guests are maple syrup die-hards (as some of us are), you can cut back on the amount of sugar to 1/2 or 3/4 cup. The pancake will be less sweet without compromising any of the tartness from the apples.
