Crepes With Maple Syrup And Cinnamon Applesauce Recipes

CREPES WITH MAPLE SYRUP AND CINNAMON APPLESAUCE

Steps:

• Combine the milk and eggs. Combine the flour and sugar.Microwave the butter until melted. Add the liquid ingredients to the dry ingredients. Add the melted butter. Let stand for 1 hour.Lightly oil a non-stick pan and place over medium heat.Add the equivalent of half a ladleful of batter to the pan, enough to coat the bottom. Add a little water if the batter does not spread easily. Cook on both sides until golden brown. Set aside.In a saucepan, combine the maple syrup, 15% cream and diluted cornstarch. Simmer for 2 minutes.Add the butter and let cool until lukewarm. Spread each crepe with butter and fold in four. Drizzle generously with maple syrup cream. Transfer to an ovenproof dish. Cover. Bake for 20 minutes at 375°C/190°F.In a nonstick pan, melt the butter. Add the apple quarters. Cook for about 3 minutes over high heat.Add the maple syrup, cinnamon and mint. Arrange two crepes in each plate.Top with applesauce. Garnish with a stick of cinnamon. Drizzle maple syrup cream around the rim of the plate.Garnish with strawberries, apple quarters and a mint leaf.

YUMMY APPLE CINNAMON CREPES

Steps:

• Whisk eggs and salt together in a bowl. Gradually stir flour into eggs, alternately with 2 cups milk until fully incorporated. Beat 1/4 cup vegetable oil and 1/2 teaspoon cinnamon into flour mixture. Refrigerate batter for at least 1 hour.
• Mix apples, sugar, 2 teaspoons cinnamon, and 2 tablespoons water in a pot.
• Whisk cornstarch and 1 tablespoon water in a small bowl; pour into apple mixture.
• Simmer apple mixture over medium heat, stirring often, until thickened, 8 to 10 minutes. Keep warm.
• Whisk 1 1/2 tablespoons milk into chilled batter.
• Heat about 1 teaspoon vegetable oil in a crepe or frying pan over medium heat. Pour about 1/3 cup batter into the heated oil; tip and rotate the crepe pan until the batter covers the entire area. Cook until the edges begin to curl away from the sides of the pan, about 30 seconds; flip the crepe and continue cooking until lightly golden on the other side, about 30 more seconds. Remove crepe from pan, add more oil, and repeat with remaining batter.
• Spoon the apple filling into each crepe; fold crepe over the filling and serve.

MAPLE BUTTER CREAM CREPES

Steps:

• Combine ingredients for the crepes in blender container in order given; blend for 1 minute.
• Scrape down sides of container with rubber spatula and blend for another 15 seconds or until smooth.
• Refrigerate batter for at least 1 hour; cook crepes on crepe griddle as per manufacturers suggestion using 2 to 3 tablespoons of batter per crepe or in traditional pan.
• For the maple cream cut the butter into cubes and allow to reach room temperature.
• Blend 2 cups of the butter with the maple syrup and extract; whip until light.
• Microwave serving plates until warm or place in prehated oven on low heat to warm.
• Melt the remaining 1/2 cup of butter and set aside.
• Spread cooked, warm crepes with the whipped butter mixture and quickly roll crepes up, drizzle lightly with melted butter.
• In desired sprinkle with powdered sugar and serve any left over whipped butter on the side.
• Please note that the prep time includes the time needed to chill the crepe batter.

APPLE BACON CREPES WITH MAPLE CREAM CHEESE FROSTING

Steps:

• For the frosting: Beat together the butter, cream cheese, confectioners' sugar and maple syrup in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer) until smooth and creamy.
• For the apple-bacon filling: Cook the bacon in a medium skillet over medium heat until the fat renders out and the bacon becomes crispy. Scoop out the bacon and place on a paper-towel-lined plate. Add the apples to the bacon fat and cook over medium heat until the apples are tender, 10 to 15 minutes. Add the maple syrup and cinnamon and cook until sticky and caramelized, 1 to 2 minutes more. Remove from the heat and set aside.
• For the crepe batter: Whisk together the cake mix, milk, egg and egg white in a large bowl until smooth. Heat a 10-inch nonstick skillet and spray liberally with nonstick cooking spray. Ladle about 3 ounces of batter into the pan and cook over medium heat until the bottom starts to brown and the top of the crepe begins to bubble, 1 to 2 minutes. Work around the edge of the crepe with a rubber spatula to begin to release it from the pan. Gently flip the crepe over, spraying more nonstick spray as needed. Cook until golden brown and cooked through, 30 seconds to 1 minute longer. Remove the crepe and place on a serving dish. Repeat with the remaining batter.
• To assemble: Spread the filling generously over half of each crepe and top with a few tablespoons of bacon. Fold the tops of the crepe over and sprinkle with confectioners' sugar. Sprinkle additional bacon on top if desired.