Apple Crepes

Apple Crepes

16 reviews

Prep: 10 minutes | Total: 30 minutes

  • 3/4 cup Aunt Jemima® Original Complete Pancake & Waffle Mix
  • 3 eggs
  • 1 cup milk
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. butter or margarine
Apple Filling
  • 3 Tbsp. butter or margarine
  • 6 cups tart apples, sliced
  • 1/4 cup Aunt Jemima® Syrup or Lite Syrup
  • 1/2 tsp. cinnamon
  • Dash salt
  • Powdered sugar
Place pancake mix, eggs, milk and vegetable oil in blender container; cover and process on medium until smooth. Let stand 5 minutes; blend again for 5-10 seconds.
Melt a scant 1/2 tsp. of butter in small (8-inch) nonstick skillet over medium heat. When butter starts to brown, reduce heat to medium-low and pour in a generous 2 Tbsp. of batter, tilting pan to coat evenly with batter.
Cook 30 seconds or until top looks dry; carefully flip crepe and cook 30 seconds longer. Repeat with remaining batter. Blend batter occasionally if it becomes too thick.
Prepare apple filling. Melt butter in large skillet over medium heat; add apples and cook, stirring occasionally until tender, about 6 minutes. Add syrup, cinnamon and salt; cook, stirring gently 2-3 minutes or until slightly thickened.
Place a small amount of warm apple filling in center of each cooked crepe. Fold both edges over filling and sprinkle with powdered sugar.
If crepes tear when flipped, cook a few seconds longer on first side before turning.

Crepe batter can also be mixed in a bowl with a wire whisk.

For a decadent dessert, top these crepes with cinnamon whipped cream. In a chilled bowl, combine 1 cup cold heavy whipping cream, 3 Tbsp. powdered sugar and 1/2 tsp. cinnamon. Beat with an electric mixer until soft peaks form.


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5 stars - based on 16 reviews


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