Current Ad
Find a Store
Careers
OVERVIEW:
Prep: 10 minutes | Total: 30 minutes
Prep: 10 minutes | Total: 30 minutes
Crepes
- 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
Directions
- 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.
Notes
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.
