Is it Fall?
I’m pretty sure it is… and so I should be posting Fall type recipes, ya?
I suppose I could say, here in Florida, we finally have Fall. It’s a different type of Fall, of course, I’m still wearing shorts and it’s still quite hot but the humidity has significantly dropped and we are thinking we need to get the solar heating thingy running on the pool!
It’s actually pretty similar weather to Summer in Montana, which is really pretty pleasant.
So. Since it is Fall for realsies and I’m sure it’s feeling pretty Fall-ish for everyone else and you’re getting your cute boots out and sweaters and sipping hot cider and all that, I made these crepes.
I have to say, these might be the best crepes I’ve ever made. My pumpkin ones are to die for also so it’s a bit of a toss up, but these are pretty darn good.
I actually had some pre-made apple pie filling in the freezer that I made last fall with apples we
stole acquired from the University campus in Montana so I just doctored that up but I will, of course, give you instructions for making that from scratch.
- 2 cups all purpose flour
- ¼ cup granulated sugar
- 2½ cups whole milk (a touch more if needed)
- 2 eggs
- 1 tablespoon melted butter
- ½ teaspoons pure vanilla extract
FOR THE FILLING
- 2 apples, peeled and sliced thinly
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- 3 tablespoons brandy
- 2 tablespoons water
- Whipped cream for serving
- Make the crepe batter first as it should sit for about 30 minutes before making the crepes (although I HAVE skipped this and they still turn out well - not as tender but when you are baking for children I think that's alright!).
- Simply combine all the ingredients together in a medium mixing bowl and whisk to combine. The batter should be fairly runny so when you pour it into the pan it will run around and form the crepe.
- Set aside.
- Place the ingredients for the filling in a medium saucepan, turn onto medium and bring to a boil.
- Reduce heat to low, cover and let simmer while you make the crepes, stirring regularly, until the apples are soft and the sauce is sightly thick.
- Heat up a pan to make crepes over medium heat. I use a cast iron pan personally and it works great so you don't need anything special just something you can lift easily.
- Make sure your pan is well heated.
- Add a tiny little bit of butter to the pan and smear it around.
- Use a ¼ cup measuring cup and pour the batter into the pan, while you pour swirl the pan around so the batter makes a thin coating on the entire bottom of the pan.
- Allow that to sit and slightly brown, then slide a spatula under and flip it over and brown the other side.
- Place the crepe on a paper towel to cool and repeat, stacking up the crepes as you go.
- Once you have all the crepes made and the sauce is ready, place a crepe on a plate and scoop some filling into the middle. Roll up the crepe and top with whipped cream.
Crepe batter recipe slightly adapted from ‘The Culinary Institute of America, Breakfast and Brunches’