Recipe: Apple Crepes

Apple Crepes

5 Granny Smith apples
2 cups water
1 teaspoon lemon juice
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
2 Tablespoons cornstarch dissolved in 1/4 cup cold water (amount to thicken only)

Ingredients for Crepes:
4 eggs
1/4 teaspoon salt
2 cups flour
2 cups milk
1/2 cup butter, melted

Apple Filling: Dice apples into water with lemon juice (after dicing, water should almost cover apples). Add sugars, salt, spices (adjust spices to taste). Bring to boil then reduce heat to simmer for 10 to 12 minutes. (Apples should be soft, but not mushy). Add corn starch mixture 1/2 teaspoon at a time to desired thickness (allow juices to "cook down" before adding last of cornstarch to the mixture thickens as is cooks). Fills about 25 crepes.

Crepes: Combine all ingredients in blender, blend for about 1 minute. Scrape sides of bowl, then blend until smooth. Refrigerate mixture for at least 1 hour, but better to let rest overnight. Thin with small amount of milk before making crepes if desired. Makes about 30 crepes.

Cooking Crepes: Heat a small skillet (8 inches is perfect) or crepe pan on medium to high heat (the pan has to be fairly hot to cook the batter quickly). Use a non-stick pan with no oil. With a gravy ladle, pour batter into hot skillet. Lift pan immediately and roll in circle to distribute batter to edge of pan. Continue turning pan quickly until batter is set. The crepe should be brown on bottom in about 30 to 45 seconds. Turn and cook only about 10 to 15 seconds. Stack on warm plate and lightly cover. OK to freeze 3 at a time wrapped in wax paper.