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Maple Apple Crepes
For the Filing
- 4 tart cooking apples, such as Granny Smith, peeled, cored, and diced
- 1 tablespoon lemon juice
- ½ cup apple juice
- ½ cup raisins or dried cherries
- ¼ cup Fuller’s Sugarhouse pure maple sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup red currant jelly or apple jelly
- Fuller’s Sugarhouse pure maple cream amount you desire
For the Crepes
- 2 eggs, beaten
- 1 ½ cups milk
- 1 cup all-purpose flour
- 1 teaspoon sugar
- ¼ teaspoon salt
- Prepare filling. In a large skillet toss together apples and lemon juice. Stir in apple juice, raisins or dried cherries, sugar, cinnamon and nutmeg. Bring to a boil over medium-high heat; reduce heat. Simmer uncovered for 5 minutes or just until apples are tender. Stir occasionally.
- Stir in jelly, let cook for 5 more minutes. Lower heat to keep warm.
- Prepare crepes. In a blender, combine all ingredients until smooth.
- Heat a lightly greased small skillet over medium-high heat. Remove from heat and pour 2 tablespoons of batter onto skillet; lift and tilt skillet to spread batter evenly.
- Place skillet back on heat and cook for 1 minute or until brown on one side. Turn crepe over to cook the other side.
- Slide crepe onto a paper towel-lined plate. Repeat with the remaining batter.
- Once crepes are cooked, spread ¼ cup of apple mixture over each crepe. Fold crepe over and place a spoonful of Fuller’s Sugarhouse pure maple cream over filled crepe.
Makes 10 crepes