About the Recipe
Ingredients
1 tsp vanilla extract
9 ounces all-purpose flour
2 1/4 cups milk
3 eggs
3 small apples
Cinnamon for garnish
Sugar for garnish
butter for the pan
Preparation
Peel and core the apples. Using a mandolin or other slicer of your choice, cut the apples into very thin slices. Set aside.
Crack the eggs into a bowl and add the milk. Mix with a fork until well combined.
Put the flour in a separate bowl. Add the milk and egg mixture to the flour a little at a time, stirring to combine after each pour. When well combined, add the vanilla extract and stir.
Heat a medium size saucepan over medium or just below medium heat. When the pan is hot add a small amount of butter. Melt the butter to lightly coat the bottom of the pan.
Ladel the batter into the pan. Rotate and swirl the pan to allow the batter to spread and evenly coat the bottom of the pan in a thin layer.
Place apple slices all around on top of the layer of batter.
Cook until the batter is starting to become firm throughout and the bottom of the batter layer appears light golden brown.
Flip the crepe and cook until both sides are light golden brown.
When the crepe is done, put it on a plate. Sprinkle cinnamon and sugar over the top, as much as you want.
Starting from one edge, gently roll the crepe and place on a plate with the seam down. Sprinkle more cinnamon and sugar over top and serve.
Note from the chef: This recipe works well for any toppings. Try strawberries, chocolate chips, or even savory flavors like ham and cheese.