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Apple Cinnamon Crepes
Nb persons: 6
Yield: 2 crepes
Preparation time:
Total time:
Source: Cooking with Joy--The 90/10 Cookbook
Crepes: | |
2/3 c. | all-purpose flour |
1/2 tsp. | cinnamon |
2/3 c. | skim milk |
1 Tb. | vegetable oil |
3 | egg whites |
Filling: | |
3 | Granny Smith apples, peeled, cored, and chopped |
1 tsp. | brown sugar |
pinch | cinnamon |
1 Tb. | reduced-sugar maple syrup |
1/2 | lemon, juiced |
1/4 tsp. | vanilla extract |
1. Make the crepes: In a medium mixing bowl, stir together the flour and cinnamon. Add the milk, oil, and egg whites. Beat well. Cover and refrigerate for 1-3 hours.
2. Spray a nonstick crepe pan or a 6-7" saute pan with cooking spray. Heat over medium heat until the pan is hot. Add about 2 Tb. batter to the pan and tilt the pan to distribute the batter evenly across the bottom. Return the pan to the heat and cook the crepe until golden brown. Flip the crepe over and cook the other side for 30 seconds. Place crepes on a plate and allow to cool.
3. Make the filling: Spray a 8 or 10" nonstick saute pan with cooking spray. Add the apples and saute for 8-10 minutes, until soft. Add the brown sugar and cinnamon. Stir in the syrup and cook for 1 minute. Remove from the heat and stir in the lemon juice and vanilla.
4. Spoon 2 Tb. apple mixture into center of each crepe. Roll the crepes around the filling. Place the crepes, seam side down, on a serving plate. Serve warm.
Each serving=135 calories
Good with 1/2 cup nonfat vanilla yogurt
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