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sweet crepes with cinnamon-apples and maple cream

Posted Jun 05 2009 5:07pm

Told ya I was gonna make sweet ones!

I'm not sure why, but I had a hard time with these crepes. They kept sticking on me. When I made the savory crepes, they lifted from the pan very easily with no struggle at all. I think it might have been because I added maple syrup to the batter, thereby making the batter stickier. Jeremy suggested that I oil the pan, so I tried that and it definitely helped. So, even though I said last time that you should not oil the pan, you should try it if you have trouble with these particular crepes sticking. They were really fantastic so it's totally worth it to make it work. If they tear a little, oh well.

I used the leftover yogurt-based cream from this recipe to make the cream for these crepes. You can substitute sour cream or just yogurt for either a heavier or lighter flavor, but I really enjoyed the sweet & sour combination.

2 T. ground flaxseed + 1/4 c. water; allow to stand for about 5 minutes
1 1/4 c. plant milk, plus 2-3 T. as needed to thin the batter
1/4 c. maple syrup
3 T. olive oil
1 c. whole-wheat pastry flour
1/4 t. salt
1 t. cinnamon
1/2 t. powdered ginger
1/4 t. nutmeg

3 apples, cored and sliced
1/4 c. water
3 T. maple syrup
1 T. molasses
1/2 t. cinnamon

maple cream:
1/2 c. yogurt cream (use the variation with 1/2 silken tofu and 1/2 yogurt)
2 T. maple syrup
pinch each of cinnamon and nutmeg

crushed pecans or walnuts, to garnish
nutmeg for dusting

1. Preheat the oven to 200F and place an oven-proof pan on the middle rack.

2. Heat 1 T. oil in a large skillet and add the apples, syrup, molasses and spices. Cook over medium, stirring regularly, for about 10 minutes, until the apples are soft. Increase the heat for 3 minutes to cook off some of the liquid.

3. Combine the crepe ingredients in a blender and process until smooth. Heat 1 t. oil in a large nonstick skillet.

4. Pour about 1/2 c. of the batter onto the middle of the skillet. Quickly pick up the skillet and twist it around to spread out the batter into a 6- to 8-inch circle.

5. Cook until the edges appear dry and the middle is bubbling, about 5 minutes. Carefully flip the crepe and cook the other side for about 3 minutes.

6. Remove each crepe to the pan in the oven to keep them warm.

7. Combine the ingredients for the maple cream in a small bowl and stir together.

8. Fill each crepe with the apples and serve drizzled with the maple cream. Garnish with crushed nuts and a dusting of nutmeg. Serve warm.
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