Cinnamon Apple Crepes

Cinnamon Apple Crepes

Crepe Batter by Alton Brown, Filling by Liv Life

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(See, Alton??  I keep telling you we make a good team..)

1 batch Alton Brown's Sweet Crepe Batter

Filling:

4 apples

2 Tbs butter

1/2 tsp cinnamon

pinch nutmeg

2-3 Tbs brown sugar

1 Tbs pure maple syrup

Glaze:

1/2 cup powdered sugar

1 Tbs milk

1/4 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
generous pinch ground ginger (optional)
super, teeny, tiny pinch ground cloves

 

Note:  We sprinkled our Apple Cinnamon Crepes with a spoonful of Maple Granola

Crepes:

Make the crepesr according to Alton's directions - be sure to follow the sweet recipe version by adding 2 1/2 Tbs of sugar and 1 tsp vanilla extract to the batter.

Make the filling:

Peel the apples.  Cut the apples into the desired size.  (We had a bit of discussion about this... while I prefer mine in thin slices, Liv prefers hers chopped.  The choice is yours).

In a small bowl combine the brown sugar, cinnamon and nutmeg.  Whisk to combine and set aside.

In a medium sauce pan melt the butter over medium heat. Add the sliced (or diced) apples to the pan and stir to coat with the butter.  Sprinkle the apples with the sugar mixture, stirring again to coat.  If you seem to be a bit short on the sugar/cinnamon mixture feel free to add a bit more.

Allow the apples to simmer, turning down the heat if the sugar mixture is bubbling too much, until the apples are soft, but still have a bit of a bite.  Stir in the maple syrup and serve.

Cinnamon Glaze:

Add all of the glaze ingredients to a small bowl and whisk until smooth, adding additional powdered sugar or milk as needed to obtain a nice" drizzle-able" glaze.

Fill the crepes:
Place one crepe on a plate.  Spoon apple mixture down the center of the crepe, leaving enough room to fold.  Sprinkle with powdered sugar if desired (Liv highly advises this step).  Roll up the sides of the crepe and drizzle with the Cinnamon Glaze.

Enjoy!