It’s officially apple picking season and if, like me, you are always searching for a new and exciting way to use these autumnal fruits, well look no further. Why not treat you and your Family to uniquely French breakfast this week. Imagine it: a plate of whole wheat crepes topped with a mixture of tender cinnamon apples and buttery pecans, finished off with a dollop of creamy mascarpone cheese. This incredible dish is impressive yet surprisingly simple to make.
(To view this recipe, click on the blue title of the blog post above*)
Whole Wheat Crepes with Cinnamon Apples & Pecans
Ingredients:
- For the crepe batter:
- 1/2 cup whole wheat flour, preferably whole wheat pastry flour
- 2 large eggs
- 1 teaspoon sugar
- Pinch of salt
- 3/4 cups whole milk
- 2 Tablespoons melted unsalted butter
- Cooking spray
- For the apples:
- 2 Tablespoons unsalted butter
- 2 small apples, peeled and thinly sliced
- 2 Tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup pecan halves
- Mascarpone cheese, for serving
- Fresh mint, for garnish
Directions:
- To make the crepe batter, combine all of the crepe ingredients in a mixing bowl and whisk until smooth. I recommend refrigerating the batter over night in the fridge, covered with plastic wrap. Whisk again well when you take the batter out of the fridge to get the texture as smooth as possible.
- Heat a large non-stick skillet, sprayed with cooking spray over medium-high heat. Pour 1/4 cup of batter into the hot pan and swirl the pan so that the batter covers the entire surface of the pan. Cook each crepe (spraying the pan with cooking spray again each time) for 1 minute and carefully flip with a rubber spatula to the other side; cook an additional 15 seconds on the second side.
- To make the apples: melt the butter in a saucepan. Add in the sliced apples, brown sugar, and cinnamon; cook over medium heat, stirring often, for 12-15 minutes or until the apples are tender and the sauce thickened. Add in the pecans and stir to heat through.
- To serve, fold the crepes into triangles and place on the serving plate. Top with some of the apple-pecan sauce, a dollop of mascarpone cheese, and a mint sprig for garnish.
Tagged: apples, breakfast, cinnamon apples, crepes, French, ground cinnamon, mascarpone cheese, pecans, whole wheat crepes, whole wheat flour
I saw somewhere, once, someone suggesting making crepe batter in a blender/processor…thoughts on this? Is it too violent a mixing process or do you think it could work here? Seemed like a very easy and quick way to get everything smooth and incorporated…
Yes, using a blender is a perfect way to make crepe batter Lexie. I usually just use a whisk, but either way is just fine.