Crepes with Cinnamon Apple Streusal Filling

This is our go-to special family breakfast; it’s a treat, but the kind you can still feel good after eating.  The eggs in the crepes provide some protein and the cooked apples are balanced with crushed walnuts for a good dose of healthy fats.  The cinnamon provides an additional boost to keep your blood sugar in check.  If you are going to have a sweet breakfast, this is a great choice.  If you can’t or don’t eat eggs, try making the scallion pancake recipe that goes with the Asian Fajitas, replacing the olive oil with ghee or macadamia nut oil and eliminating the toasted sesame oil and scallions.   

I make the crepe batter the night before and leave it in the fridge, then cook the crepes in the morning and keep them warm until we are ready to eat.  You can also make the crepes ahead of time and store them in the refrigerator, tightly wrapped, then soften them in the oven when you are ready to eat.  It’s fun to put out a variety of fillings; we also like apple butter mixed with crushed walnuts and berries with nut cream.  If you are a dairy eater, plain yogurt lightly sweetened with agave or coconut sugar would be delicious drizzled over the top of berry-filled crepes. 

Crepes seem very fancy, but they actually take very little work.  There is a bit of a learning curve when it comes to cooking them, but after the first few crepes, you will have it down.  The tricks are keeping the pan at the right temperature and making sure the batter is the proper consistency.  I use a cast iron crepe pan, but any cast iron or stainless skillet will do.   

  • 4 eggs
  • 1 cup amaranth (or other flour of choice)
  • 1-1 1/2 cups hempmilk (or other milk of choice), more or less as needed
  • 2-3 Tablespoons ghee or macadamia nut oil (or any heat-stable oil)
  • 1-2 Tablespoons agave, optional
  • 1/4 teaspoon salt
  • 2 Tablespoons coconut oil or ghee
  • 4 apples, cored and sliced (peeled or unpeeled)
  • 1/2 teaspoon cinnamon
  • pinch salt
  • 1/2 cup walnuts, pulverized to a thick paste

Put the eggs in a blender and blend for a minute or so, until they begin to look frothy.  Add the flour and 1 cup of milk and continue to blend on high until very smooth, adding more milk as necessary to get a thin batter about the consistency of melted ice cream.  Add ghee or oil, salt, and agave, and continue to blend a minute or two more.  Pour into a class container that will allow for easy pouring later.  Cover and let stand at room temp at least 30 minutes or, preferably, in the refrigerator overnight.  You will want to bring the batter back to room temperature and give it a gentle stir before cooking.  Once it’s at room temperature, add more milk if necessary to get the melted ice cream consistency.  Stir it in thoroughly, but gently, as you do not want to create too many air bubbles. 

When ready to make the crepes, heat a 9-inch crepe pan or skillet over medium heat.  If your skillet isn’t seasoned, coat with a very thin layer of oil or ghee.  Wrap a towel or hot pad around the handle of your pan and pour in a few tablespoons of batter (adjust for pan size if necessary).  Immediately lift the pan and tilt in a circular motion until the batter forms a thin, even circle, or something resembling a circle.  Leave for about 15-30  seconds, then use a spatula to loosen the sides.  When it’s cooked on one side, it will release quite easily.  Flip and cook on the other side, again about 30 seconds.  You should have a thin, flexible crepe that is uniformly browned on the first side and spotted on the second.  Place the cooked crepe on a plate, then cover with another inverted plate.  Adjust the heat, if necessary, before continuing to cook the remaining crepes.  If the batter splattered a lot when you put it in the hot pan, turn it down a bit.  If the crepe is taking longer than 30-60 seconds on each side or is sticking or falling apart, you may need to turn the heat up a bit.  Continue to pile the crepes on top on each other and cover with the inverted plate.  They will stay warm and flexible until you are ready to eat them. 

While you are cooking the crepes, you can also prepare the apples.  Heat a separate 8-10 inch skillet to medium and melt the coconut oil or ghee.  Add the sliced apples in a single layer, or as close as you can get, and sprinkle with the cinnamon and salt.  Cook until lightly browned and tender, but not mushy.  Stir in the walnuts to coat the apples. 

Bring the crepes, cooked apples, and any other fillings to the table.  Each person can place a layer of  the filling of their choice the middle of their crepe (or spread over entire crepe if using a thinner filling), roll the crepe around the filling, and enjoy!

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2 Comments »

  1. Kris Miller said

    Delicious! But I couldn’t find amaranth or macadamia nut oil. I’ll try and locate those ingredients and make it again. Very yummy!

    • adaba said

      Yeah, I’m glad some people tried them!

      You can replace the amaranth flour with your choice of flours, gluten or gluten free. The main differences will be in the amount of liquid needed and the texture of the crepes; not necessarily worse, or better, but maybe different. Ghee is a great alternative to the macadamia nut oil, unless you are vegan, in which case you could try almond or walnut oil, or any oil with a neutral flavor and fairly high smoke point.

      I often choose to use amaranth flour because it’s a relatively healthy “grain” (actually, it’s technically a seed, like quinoa) and because I like to encourage variety; I also find it works well in most of my recipes. In Boulder, you can find it at Vitamin Cottage with the other “bulk” refrigerated flours. I’ve seen it in the flour aisle as well, but not at every store.

      I like Macadamia Nut Oil because it is one of the few unrefined oils out there and, again, for variety. It also withstands heat better than some other oils, which is helpful with crepes because they are so thin. It is fairly expensive, fyi. The least expensive source in Boulder, last time I checked, was Vitamin Cottage. They also carry it at Whole Foods.

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