Crepe Recipe courtesy of a friend's French mother-in-law I’ll usually make just enough crepes for brunch and then after brunch, make more crepes with the remaining batter and store in a tortilla warmer in the refrigerator. The remaining crepes can be used for a quick and easy breakfast later in the week.
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I use a tortilla warmer with a paper towel inside. If you don't have a tortilla warmer, you could use two deep plates, using one as the cover.
Melt the butter in a skillet over medium low heat. Add the apples and toss to coat. Cook for about 3 to 5 minutes, stirring occasionally until apples are a crispy tender.
Using the crepe pan over low heat, place a crepe on the pan, and top half of the crepe with ¼ of the cheese (or desired amount). Fold the crepe in half, and repeat with another crepe.
Top each serving of crepes with apples, pecans, and a drizzle of warm maple syrup. Sprinkle with powdered sugar if desired.
Crepes – This crepe recipe makes more crepes than you need for 2 people. However, we always have enough crepes leftover to have them again twice during the week either as another breakfast or a dessert. If I’m planning on making savory crepes for dinner, I’ll use the same recipe but omit the sugar and rum.
Seasoning – You can use a typical apple pie seasoning for this dish or adjust the amounts of cardamom, cinnamon and nutmeg to your own personal tastes.
Pecans – If you don’t have pecans you can substitute with walnuts. To toast the pecans, heat a heavy skillet on the stovetop over a medium heat. Add the pecans and toast lightly, tossing in the pan frequently.
Sweet tooth factor – The primary sweetener in this dish is the maple syrup; therefore, you can control the sweetness of the dish with the amount of maple syrup that you use.
My crepe pan – For a couple of decades I didn’t make crepes because I had a really crappy crepe pan. It was one of those that you turn upside down into a bowl of batter, flip, and place on the burner. It was horrible! About 10 years ago I broke down and bought a crepe pan that I love! Because it’s steel, I treat it like castiron and it works great every time I use it!
Recipe author: MJ of MJ's Kitchen