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Apple Crepes

Chef Brooks whips up a delicious dessert or breakfast treat.
Apple Crepes

Apple Crepes Filling

Ingredients
2 tablespoons butter
1 tablespoon sugar
1/8 teaspoon Argo® Cornstarch
½ teaspoon Tone’s® Ground Cinnamon; plus extra for garnish
Dash Tone’s® Salt
1/3 cup plus 1/8 cup cold water
3 Fuji apples, diced
1/8 teaspoon lemon juice
4 tablespoons light cream cheese, room temperature
6 cups crepes batter*(directions below)

Make
•In a small nonstick pot on the stove combine sugar, Argo® Cornstarch, Tone’s® Ground Cinnamon and Tone’s® Salt with 2 tablespoons of cold water. Stir to dissolve.
•Add apples and lemon juice and stir. Bring to medium-heat and cover; cook until apples have softened and liquid has thickened, about 5 minutes, uncovering often to stir.
•Remove pot from the heat and transfer the mixture to a medium sized bowl. Allow to cool for several minutes. Then thoroughly stir in cream cheese that is room temperature.
•Lay crepes flat on a dry surface. Evenly distribute the apple mixture between the crepes. Fold each crepe envelope-style by first folding in the sides and then folding/rolling it up from the bottom.
•Spray a skillet with nonstick spray and place on stove top on medium heat. Place crepes in the skillet with seam-sides down. Cook until slightly browned, about 1 minute per side (flip carefully).

Crepes
Ingredients
4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup flour
2 tablespoons white sugar
½ teaspoon Tone’s® Salt

Make
•In a large bowl whisk together eggs, milk, butter, flour, sugar and Tone’s® salt until smooth.
•Grease a medium sized skillet (or crepe pan from above) with a small amount of butter or oil and place over medium heat.
•Pour the batter in the center of the skillet, only about half-way to the edge. Lift the skillet to run the batter out to the edge. Cook until it reaches desired hardness. Flip the crepe by tossing the skillet.
•Lay crepes out on a paper towel, then fill with apple mixture.
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