Apple Walnut Crepes

Crepes are so easy to make and very versatile. They can be used for sweet or savory meals and light bites. Always make extra crepes, they save well in the refrigerator and will last for days. Believe me, you will be happy you made extra crepes. I use leftovers to fill with fresh fruit, fresh berry jam, lemon & powdered sugar or Nutella. We also love filling leftover crepes with spinach and cheese for a light lunch. 

Simple Crepes

1 cup flour - spooned and leveled
1 tablespoon organic sugar
1/4 teaspoon sea salt
1 1/2 cups milk
4 eggs
3 tablespoons unsalted butter - melted

In a blender combine all ingredients and puree until mixture is smooth. The batter should be the consistency of heavy cream. Heat a nonstick skillet over medium-low heat and lightly coat pan with butter or non-stick spray (if necessary).  I used a ceramic skillet, so no butter was needed.

Pour 1/4 cup batter into pan and swirl around the bottom to coat evenly. Cook until the bottom of the crepe is golden brown, about 2 minutes. Loosen edge of crepe with a rubber spatula, then carefully using your fingertips quickly flip. Cook for 1 minute more.  Slide crepe out of skillet and repeat with remaining batter. Makes about 15 small crepes.

Apple Walnut Filling

2 tablespoons unsalted butter
2 granny smith apples - peeled, cored and cut into cubes
1 tablespoon organic sugar
1/2 tablespoon brown sugar
3 tablespoons chopped walnuts
pinch cinnamon
pinch salt

Heat butter in a skillet over medium heat. Add apples, sugar, walnuts, cinnamon and salt, cook stirring until apples are softened. Apple Walnut filling serves 2 people. 

Mouth watering crepes...perfect for breakfast, lunch, dinner & dessert!

Bon appetit.