Apple Breakfast Crepes
Soft and buttery crepes topped with cinnamon and cardamom spiced apples.
Ingredients
Apple Compote
- 4 small/medium apples peeled, cored, and cut into 1/2" slices (I used 2 granny smith and 2 pink lady)
- 2 tablespoons sugar
- ¼ teaspoon freshly ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter or coconut oil
- ½ cup apple cider
- 1 tablespoon fresh lemon juice
French Crepes
- 4 eggs
- 1 cup all purpose flour, sifted
- 1 tsp Kosher salt
- 1 cup whole milk (options: almond, soy or coconut milk)
- 1/2 tsp vanilla extract
- 3 Tbs butter (options: coconut oil or non-dairy butter)
Instructions
Apple Compote
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In a medium bowl, combine all the spices, sugar and salt.
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Add the sliced apples and turn to evenly coat with the spices.
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In a large skillet, melt the butter or coconut oil over medium-high heat. Once melted, add the fruit mixture and cook, stirring occasionally for 7-10 minutes until the fruit is starting to brown on the edges.
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Add the apple cider to the skillet and reduce heat to low. Simmer until the apples are tender, but not falling apart - 15–20 minutes - stirring occasionally. Add a couple tablespoons of water if there is not enough liquid in the pan.
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Once the fruit is tender, let it cool slightly and stir in lemon juice.
French Crepes
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Beat eggs, flour and salt in a bowl. Set aside.
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Melt the butter over medium heat in the same saucepan you intend to cook the crepes in.
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Add the milk and vanilla to the egg/flour mixture - mix to incorporate.
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Slowly add the melted butter from the saucepan into the mixing bowl, whisking as you go.
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If you have time to let the batter rest for 30 min, it will result in more tender crepes, but skipping this is no problem - I skip this step all the time!
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Cook about ⅓ cup of batter at a time for each crepe. Pour the batter in the saucepan and quickly swirl it around into a thin layer coating the entire bottom of the pan. The crepe should take about 30 sec to 1 minute to cook depending on your thickness.
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Once the edges start to look a little crisp and tiny bubbles form throughout the crepe that side is done. Pick up the edges and slide a spatula under it to flip it and cook the second side about 15 seconds. Many recipes don't flip it, but I do!
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Top with fruit compote, a dash of cinnamon or powdered sugar. If making a bunch at once, separate each with a piece of parchment paper and keep warm in the oven.
Notes
The apple compote can be made ahead of time.
Inspired by a recipe in BonAppetit.
*This recipe tastes the best using real butter. Resist the temptation to reduce the amount of butter called for in the recipe - the pan needs to have a good layer of butter to prevent the crepes from sticking.