Harvest Apple Crepes
1 cup cake flour
2 tablespoons powdered sugar
3/4 cup whole milk
1/2 teaspoon salt
5 tablespoon melted butter
In a bowl, sift together all dry ingredients. In another bowl, beat eggs until
light. Add milk and butter. Mix well. Add wet ingredients to dry and beat until
well blended. Heat a crepe pan to hot. Season surface with melted butter.
Ladle 2 ounces of batter at a time into pan. Work batter on
pan surface until it is completely covered. Cook for about 90 seconds. Turn
quickly with a fork. Cook on other side about 90 seconds. Slide onto plate and
Repeat until all batter is used. Crepes may all be made and
They will remain pliable. Fill with apple filling and serve
2 cups sliced apples
1/2 cup apple juice
1/2 teaspoon cinnamon
1/2 cup sugar
3 tablespoons cornstarch
Place apples, apple juice, sugar and cinnamon in a pot and cook until apples are
tender (about 5 minutes). Add cornstarch to a little apple juice in a small bowl
and stir with a whisk. Add to apple mixture. Stir until mixture is thickened and
clear. Remove from heat and fill crepes. Use 2 tablespoons filling per crepe.
Roll crepes as jellyroll and place on platter.
Keep warm in oven, covered with foil. When ready to sere, sprinkle with
additional powdered sugar. Pass around sweetened sour cream with a little
cinnamon mixed in, or whipped cream with mascarpone cheese.