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Prep
Difficulty
Medium
Time
Estimate
20 mins
Seasonal apples melting with a touch of cinnamon rolls into paper thin pancakes. For a bit more protein, dollop in Ricotta or Mascarpone Cheese to finish the dish or sprinkle on some walnuts or pecans.
Make the crepe batter and while it rests start the apples. In one pan, sear up the crepes in the other saute the apples.
Apples are sweetest and crispiest in autumn, but they store well into the summer and therefore you will see them available throughout the winter into spring. Because they are not quite as farm-fresh in the winter, we prefer chopping them up and cooking them. We also leave the skin on since this is the source of the greatest fiber and nutrients, but that of course is optional.
There is something slightly intimidating about making crepes, but the batter is simple and the rest is just a bit of technique. I always plan to make a few ‘mistake’ crepes to enjoy as a snack (chef’s treat!) to make sure I have added enough salt or butter to the batter. If they are sticking to the pan, try a non-stick pan or add more butter before you pour in the batter. The recipe serves only two or just one hungry dude, so use this as a starting ratio to double, triple or increase as needed.
