Apple Pecan Crepes Recipes

APPLE FILLED CREPES

Steps:

• In a bowl, beat the 2 tablespoons of melted butter, milk, flour, salt and eggs together until smooth. Set aside for at least 1/2 hour, preferrably 2 hours to allow flour to absorb milk and thicken up.
• Meanwhile, core, peel and slice apples. Place the second amount of butter into a pan along with the remaining ingredients. Saute un medium low heat until soft and slightly brown. Set aside and keep warm on minimum heat.
• Preheat a crepe pan or non-stick pan on medium heat. Brush butter on the bottom of the pan. Pour 1/4 cup of the batter into crepe pan and tip pan to coat bottom. Cook for about 2 minutes or until the top is set and the bottom is slightly brown. Gently flip crepe and let cook for another 30 seconds and slide out onto a wax paper. Continue until all batter is used.
• Place crepe on working surface, add a two or three tablespoons of apple filling. Roll 1/2 way and tuck in ends. Finish rolling and set aside.
• Serve warm and sprinkled with confectioner's sugar if desired or vanilla ice cream if serving for desert!

ULTIMATE APPLE PECAN CRISP

Steps:

• Preheat oven to 350.
• To make the filling--In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.
• To make the topping--In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
• Sprinkle the entire mixture over the apples.
• Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minute.
• for a large crisp and 1 hour for individual crisps.
• Cool slightly before serving.
• You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes.
• Serve with heavy cream or a scoop of vanilla ice cream.
• Serves six.

YUMMY APPLE CINNAMON CREPES

Steps:

• Whisk eggs and salt together in a bowl. Gradually stir flour into eggs, alternately with 2 cups milk until fully incorporated. Beat 1/4 cup vegetable oil and 1/2 teaspoon cinnamon into flour mixture. Refrigerate batter for at least 1 hour.
• Mix apples, sugar, 2 teaspoons cinnamon, and 2 tablespoons water in a pot.
• Whisk cornstarch and 1 tablespoon water in a small bowl; pour into apple mixture.
• Simmer apple mixture over medium heat, stirring often, until thickened, 8 to 10 minutes. Keep warm.
• Whisk 1 1/2 tablespoons milk into chilled batter.
• Heat about 1 teaspoon vegetable oil in a crepe or frying pan over medium heat. Pour about 1/3 cup batter into the heated oil; tip and rotate the crepe pan until the batter covers the entire area. Cook until the edges begin to curl away from the sides of the pan, about 30 seconds; flip the crepe and continue cooking until lightly golden on the other side, about 30 more seconds. Remove crepe from pan, add more oil, and repeat with remaining batter.
• Spoon the apple filling into each crepe; fold crepe over the filling and serve.