I think that crepes are one of those recipes that carries a little bit of mystique with it, don’t you? On the surface they seem difficult to master, and I always file the recipes into my “make someday” folder. Well, no more! When I was assigned Denise’s blog, Creative Kitchen for the November Secret Recipe Club I found a great recipe for crepes, and I decided it was time to step outside my comfort zone a little. I am so glad I did! Denise’s recipe for crepes was easy to follow and oh, so good! I served mine for breakfast, and they were a huge hit. I do need to practice my technique some, but I don’t think that is a problem, as I plan on serving them on several occasions during the holidays! You can make these for breakfast, lunch, dessert or, I was thinking, maybe appetizers?!!
Crepes
2 Granny Smith Apples, peeled & sliced 1 teaspoon Butter 1 tablespoon Brown Sugar 1 teaspoon Cinnamon 2 tablespoon Cream Cheese, softened 2 cups whole Milk 2 Eggs 2 cups Flour pinch of Salt 1 tbsp Sugar 2 tsp Vanilla 
Place your apple slices in your pan with a teaspoon of butter. Add the brown sugar and cinnamon. Stir together over medium heat. Add the cream cheese, and melt everything together. 
Place milk and eggs in the blender. Blend thoroughly. 
Then add flour, 1 cup at a time, blending after each addition. Add the remaining ingredients, and blend until smooth. 
I poured the mix in to a measuring cup,Â
and poured it onto the hot pan that I had meltedÂ
a teaspoon of butter in.
Swirl the pan so that it is coated with the batter.
After a few minutes you will see bubbles as the crepe
is cooking. Turn the crepe over to cook the other side.
Denise says in her recipe that she found it easiest to turn with
her hand, and I agree.
I put my apple mixture in the center of the crepe.
Place the crepe on the plate, and roll by putting the topÂ
of the crepe over the apples, and puling snug, but not too tight.
Sprinkle the top with powdered sugar.
I think it looks Christmasy, don’t you?
Enjoy!
Read Denise’s original recipe for all her great ideas on what toÂ
fill your crepes with. She suggests things like Nutella, strawberries,
lemon curd, maple syrup, peaches, and more!
I can’t tell you how happy I am I tried these crepes. I used up
all of my batter practicing on getting my crepes thin, but I kept
everything I cooked. I think I will freeze them, and then pull them out
to experiment. I really do think there is an appetizerÂ
recipe in there somewhere!
Thanks for joining me today!
Let’s see what everyone else made!