Tuesday, November 27, 2012

Egg Free Apple Pie Crepes

Now that Thanksgiving is over I don't really feel like it is "fall" anymore, but here is a fall flavored twist on breakfast crepes. I like making crepes because they are really quite simple to make, but look and taste very fancy!

{Update:  Check out my revised crepe recipe that does not use flax seed}


 

Apple Pie Crepes
From Egg Free Bakery
View Printable Recipe Here

For Crepes:
1 cup flour
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 tsp granulated sugar
1-1/4 cups milk
1 tbsp milled flax seed mixed with 3 Tbsp hot water

For Filling:
2 large apples (I used Gala) peeled and sliced
3 tbsp butter
1-1/2 tbsp brown sugar
1/2 tsp cinnamon

For Cream:
1 cup heavy whipping cream
3 tbsp powdered sugar

Prepare flax "egg" and set aside.  Peel and slice apples.  In a skillet, melt butter over medium high heat.  Add sugar and cinnamon quickly stirring to combine.  Add apples.  Cook for 3-4 minutes stirring frequently to coat apples well.  Cover and reduce heat.  Simmer 10 minutes or so until apples are soft (or as soft as you like).  Heat another small skillet over medium heat. Combine flour, baking powder, salt, cinnamon and sugar in a large bowl.  Add milk and flax egg.  Mix well to remove any lumps.  When skillet is hot, grease lightly with butter.  Add 1/4 cup crepe batter to skillet, swirling to coat entire skillet.  Let cook for about a minute until the top is set and edges are dry.  Carefully flip and cook another 30 seconds to a minute.  Remove to plate and keep warm until ready to assemble.  Continue cooking crepes until batter is gone.  For cream, combine cream and powdered sugar with a hand mixer or electric stand mixer.  Mix on high speed until soft peaks form (stop the mixer and dip the whisk/beaters straight into the cream and pull straight up- it should form a little mountain peak-- if you didn't know that already).

To assemble: spoon a few apple slices on the center of each crepe.  Roll up and place seam side down on serving plate.  Dollop with whipped cream and drizzle some of the apple sauce from the pan on top of the crepes, garnishing with a few apples if desired and (i didn't do this) sprinkle a little cinnamon on top if you want.  Serve warm. Yields about 8 crepes

Sharing on Allergy Free Wednesday


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