The leaves are changing colors and the crisp air is flowing. Today marks the first day of fall, which means the iconic pumpkin, cinnamon and apple-flavored foods are stocking up the shelves. With extra time on my hands and a little cooking experience, I decided to attempt to make cinnamon apple crepes.
1 cup all-purpose flour
1 ½ cups milk
1 teaspoon cinnamon
⅓ cup white sugar
1 teaspoon cinnamon
2 tablespoons water
1 tablespoon cornstarch
1 tablespoon water
To begin making the crepes, in a medium bowl, whisk 2 eggs and 1 ½ cups of milk together until combined.
Slowly add 1 cup of all-purpose flour into the wet mixture and fold it in until combined. It is best to have a smooth batter with few lumps.
If desired, add 1 teaspoon of cinnamon into the batter.
Peel all 3 of the apples until there is no more skin left.
Dice the apples into small pieces. The smaller they are cut, the softer they will be. Place these in a medium pot.
Add ⅓ cup sugar, 1 teaspoon cinnamon (or more if desired) and 2 tablespoons water into the pot and mix.
Separately, in a small bowl add 1 tablespoon cornstarch and 1 tablespoon water until combined. Add this into the pot and simmer at medium heat for 9 minutes. Stir this mixture often.
To cook the crepes, heat a frying pan over medium heat and add a small amount of butter so the batter doesn’t stick to the pan.
Pour a thin layer, about ¼ cup of batter, into the frying pan. Move the liquid around until the pan is evenly coated. Cook the first side until the edges begin to curl or are golden brown. Carefully flip the crepe with a spatula and wait 30 seconds for the other side to cook.
Serve the crepes with whipped cream, syrup or powdered sugar.
This took me about an hour to cook, but it was definitely worth it. I found the recipe to be very straightforward considering it is only ten steps. I would recommend this recipe to anyone who loves fall-themed foods. This crepe recipe is very customizable; therefore, I will definitely cook these again soon.