Friday, September 16, 2011

Simple Crepes with Apple Pie Filling

Don't let these delicate little pancakes intimidate you - they aren't nearly as complicated as they look!

1c Thrive White Flour
2T Thrive Whole Egg Flour
1T Thrive Butter Powder
1T Thrive Sugar (optional)
3T Thrive Instant Milk Powder
1-1/4c Water

Combine all ingredients and whisk until smooth. The batter should be thin - add additional water if it is too thick. Heat a small skillet over medium high heat until a drop of water sizzles quickly. Melt a small amount of butter in the skillet, then add the batter, slightly less than a quarter of a cup at a time, and turn the pan quickly to spread out the batter into a round pancake shape. Cook until the edges are lightly brown, then flip and cook another 30 seconds. Add more butter every before every second crepe as necessary to prevent them from sticking. Cover the cooked crepes with a damp paper towel to prevent them from drying out. Makes 8-10 crepes. Your cooked crepes can be refrigerated for 3-4 days in a ziploc bag.

Apple Pie Crepe Filling

2c Thrive Apple Chips or Slices
1/2c Water
2T Thrive Brown Sugar
1T Butter 
1t Ground Cinnamon

Combine apples and water in saucepan and simmer until tender. Stir in butter, sugar and cinnamon and simmer, stirring frequently, for 5 minutes. Serve filling in warm crepes.

1 comment:

  1. They look great! I've been meaning to play around with a crepe recipe and the egg powder and now I don't have to! Thanks for doing the work. I will give them a try.


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