Warm Apple Crepes
Serve with French vanilla yogurt topping for breakfast or lemon applesauce (see below). For a dessert, top with ice cream or whipped cream.
Crepes
1 cup (250 ml) milk
1/2 cup (125 ml) flour
2 eggs
2 tbsp (30 ml) melted butter
1 tbsp (15 ml) sugar
pinch salt
Mix dry ingredients together. In separate bowl, whisk eggs, milk and melted butter. Whisk into dry ingredients.
Heat crepe pan over medium heat. Use 1/3 cup batter per crepe. Cook for 2 minutes per side. Remove from pan and set on plate. Separate crepes with parchment or wax paper to prevent sticking. Crepes can be prepared to this point and stored in the fridge for up to 3 days or the freezer for up to a month.
Warm Apple Filling
6 McIntosh apples, peeled, cored and sliced1/2 cup (125 ml) sugar
2 tbsp (30 ml) melted butter
Cinnamon
Icing sugar
French Vanilla yogurt, optional
Heat large saucepan. Add apples and sugar. Saute for 4 minutes or until sugar melts and apples turn a golden color. Pour butter over. Saute for 1 miunute and remove from heat.
To serve, set crepe on plate. Place apple mixture in centre of crepe. Top with 1 to 2 tbsp yogurt and a sprinkle of cinnamon. Fold both sides of crepe to centre. Garnish plate with a sprinkle of icing sugar and cinnamon.
Per serving: 293 calories, 50g carbohydrate (65%), 5g protein (7%), 9g fat (28%).
# Servings of Fruits & Vegetables per 1 serving of recipe = 1.0
Lemon Applesauce Makes 4 Cups
This tart sauce makes a rich-tasting but low fat topping for crepes, pancakes or waffles.
9 - 10 Spartan apples, peeled, cored and quartered
1/2 cup (125 ml) water
1/2 cup (125 ml) freshly squeezed lemon juice
1/2 cup (125 ml) sugar
Combine all ingredients in a large saucepan. Bring to a boil and simmer for 20 minutes. During cooking, break apples to desired consistency.
Per 1/2 cup serving: 144 calories, 37.5g carbohydrate (96%), 0.2g protein (1%), 3g fat (1%).
Suitable for heart smart, low fat and diabetic diets.