Lemony Apple Crepes

By kjs1010

Ingredients

• Batter:
• 1 cup flour
• 2 cups milk
• 6 Tbs sugar
• 2 large eggs
• 2 Tbs lemon peel
• 2 Tbs melted butter
• 1 tsp lemon extract
• 1/4 cup stick butter
• 8 mediium granny smith apples, peeled, halved, cored and thinly sliced
• 3 cups apple cider
• 1/2 cup packed brown sugar
• 1 1/2 Tbs finely grated peeled fresh ginger
• Garnish: softly beaten unsweetened whipped cream

Details

Servings 12

Preparation

Step 1

Batter: Process ingredients in a blender to combine.

Lightly coat a 6-7 inch nonstick skillet with nonstick spray. Heat over slightly less than medium heat. Add 2 Tbs batter, tilt pan and gently swirl to cover bottom. Cook 1 1/2 -2 minutes until underside of crepe is lightly browned. Loosen edges and flip crepe over. Cook 20 seconds. Invert crepe on a wire rack, stacking crepes as they cool. (This recipe makes 24. You may lose the first few. A slight heat adjusment is all that's needed.)

Melt butter in a dutch oven over medium-high heat. Add apples; saute 5 minutes or until starting to soften. Stir in cider and brown sugar. Reduce heat; gently boil 12 minutes, stirring often, until liquid is slightly syrupy and apples are soft. Remove apples with a slotted spoon to a bowl; stir in ginger. Boil syrup 5 minutes to thicken. Let cool, add to apples and stir to coat.

To assemble: Place a crepe on work surface. For each crepe, mound 1/4 cup apples on 1/4 of a crepe. Fold unfilled half over apples, then unfilled side over filled side, forming a triangle. Transfer triangles to a shallow baking dish, slightly overlapping.

To serve: Heat oven to 350. Bake uncovered 12 minutes until hot. Spoon on any remaining syrup. Serve with the cream.