Super Simple Apple Cinnamon Dessert Crepes Recipes

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YUMMY APPLE CINNAMON CREPES



Yummy Apple Cinnamon Crepes image

My spin on the classic crepe. The apple filling gives them a nice flavor and my family loves them!

Provided by DancingCupcake11

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 2h

Yield 8

Number Of Ingredients 14

3 eggs
¼ teaspoon salt
2 cups all-purpose flour
2 cups milk
¼ cup vegetable oil
½ teaspoon ground cinnamon
4 Granny Smith apples, peeled and diced
½ cup white sugar
2 teaspoons cinnamon
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon water
1 ½ tablespoons milk
8 teaspoons vegetable oil, divided

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.

Nutrition Facts : Calories 361 calories, Carbohydrate 50.4 g, Cholesterol 74.9 mg, Fat 14.8 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 126.8 mg, Sugar 22.8 g

PANCAKE MIX DESSERT CREPES



Pancake Mix Dessert Crepes image

A crepe is a very thin pancake that originates from France. Ree uses pancake mix as a crepe shortcut - adding more liquid thins out the batter.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 55m

Yield 12 crepes

Number Of Ingredients 12

1 cup pancake mix
2 tablespoons sugar
1 1/3 cups whole milk
2 teaspoons vanilla extract
1 large egg, beaten
1/4 cup melted butter
One 8-ounce container whipped cream cheese (store bought)
1/2 cup berry preserves
1 cup mixed berries (raspberries, strawberries, blueberries)
1/4 cup chocolate syrup
Canned whipped cream, for topping
3 to 4 sprigs of mint

Steps:

  • For the crepes: In a bowl, whisk together the pancake mix and sugar. Combine the milk, vanilla and eggs in a pitcher. While whisking, slowly add the wet ingredients to the dry ingredients, mix until smooth.
  • Heat a 10-inch non-stick skillet over medium-low heat. Add a teaspoon of the melted butter and swirl the pan so the butter covers the bottom of the pan. Add 2 ounces of the batter to the skillet, swirling the pan again to distribute the batter into a thin and even layer. Cook until golden on the first side, 2 to 2 1/2 minutes. Then carefully flip and cook for 1 more minute on the second side. Remove the cooked crepe from the skillet to a cutting board or plate. Repeat with the remaining crepes and butter, stacking he finished crepes in a single layer to cool.
  • To serve: Lay a crepe onto a clean surface. Add a tablespoon of the whipped cream cheese to the center then top with 1 tablespoon of the preserves and spread. Fold in half, then in half again to create a triangle, and set aside. Repeat with the remaining crepes. Top with berries, a drizzle of chocolate syrup, a little whipped cream and a mint leaf to finish.

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