Crêpes were a staple growing up; my mom used them to create tasty leftover dishes and quick desserts for us. Feel free to vary the fruits and filling or have them on their own as a satisfying treat.
1/4 cup (60 mL) unsalted butter
4 apples, skin on, cored, and sliced 1/4 in (0.6 cm) thick
4 pears, skin on, cored, and sliced 1/4 in (0.6 cm) thick
1/4 cup (60 mL) heavy cream
2 Tbsp (30 mL) maple syrup
8 - 8 in (20 cm) crêpes (see recipe below)
Heat medium-sized skillet over medium-high heat and add butter. When foam subsides, add apples and pears and cook until golden on both sides. Stir in cream and maple syrup and bring to simmer. Cook for 2 or 3 minutes, until slightly thickened. Place equivalent of 1/2 apple and 1/2 pear in middle of crêpe, roll crêpe, and spoon sauce over. Serve immediately.
Each serving of Apple and Pear Crêpes contains: 291 calories; 1 g protein; 9 g total fat (6 g sat. fat, 0 g trans fat); 55 g total carbohydrates (42 g sugars, 5 g fibre); 12 mg sodium
Make more than one batch and freeze crêpes for later use. To freeze, separate with parchment paper and wrap in parchment, then in foil. To defrost, take out of freezer and place in refrigerator for about one hour. My favourite easy treat is a folded crêpe with a few drops of fresh lemon juice and a small sprinkle of brown sugar.
1 cup (250 mL) 2% milk
1 cup (250 mL) flour (all-purpose, whole wheat sifted 3 times, or gluten free)
2 large eggs
6 Tbsp (90 mL) cold water
3 Tbsp (45 mL) unsalted butter, melted, plus extra for pan
1/4 tsp (1 mL) salt
Combine all ingredients in blender until smooth, about 10 seconds. Transfer to covered container and refrigerate batter for 2 hours, or up to 2 days. When taking batter from refrigerator, gently stir to combine if separated.
Heat 8 in (20 cm) seasoned cast iron skillet or crêpe pan over medium heat for about 3 minutes. Brush pan bottom and sides very lightly with melted butter (should sizzle when hitting pan). When butter stops sizzling, remove pan from heat, tilt slightly and pour enough batter to cover bottom, about 2 1/2 Tbsp (37 mL). As batter is poured, rotate pan to swirl batter and cover bottom of pan evenly before returning to heat. Cook until first side is spotty golden brown, flip and cook for about 30 seconds longer.
Transfer crêpe to cooling rack and let cool completely before stacking. Repeat with remaining crêpe batter, brushing pan with butter as needed.
Makes 12 crêpes.
Each serving (prepared with all-purpose flour) contains: 85 calories; 3 g protein; 4 g total fat (2 g sat. fat, 0 g trans fat); 9 g total carbohydrates (1 g sugars, 0 g fibre); 69 mg sodium
source: "Apples and Pears", alive #371, September 2013
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