Apple Butter Filled Crepes....a wonderful Fall recipe on a lazy Saturday morning!
Ingredients
Crepes:
1 3/4 cups milk
3 eggs, slightly beaten
1 cup flour
2 Tablespoons sugar
1 teaspoon salt
1 Tablespoon vegetable oil
Filling:
8 ounces cream cheese, softened
1/4 cup Cinnamon Apple Jelly (Pick your jar up at Bonnes Amies)
Pinch of salt
Topping:
2 Tablespoons butter
2 apples, cored and sliced
3/4 cup Maine Maple Syrup (Pick your jar up at Bonnes Amies)
Directions
In a medium sized mixing bowl whisk together the milk and eggs. Add flour, sugar, salt and vegetable oil. Whisk until uniform. Allow batter to rest 10 minutes and whisk again.
Cook crepes in a 10-inch skillet. Lightly grease with vegetable oil or butter. Pour 1/4 cup batter into the pan. Tilt pan in a circular motion until batter is uniformly spread in the bottom of the pan. Flip crepe when bottom is golden brown. Remove from pan when other side is golden brown. Stack crepes separating each with a sheet of waxed paper.
Combine filling ingredients and mix. Divide filling and spread over one half of the crepe. Fold crepe in half and then half again.
For topping, melt butter in a sauté pan. Add apples and sauté until apples are tender. Add Maine Maple Syrup and heat until warm. Serve topping over filled crepes.
1 3/4 cups milk
3 eggs, slightly beaten
1 cup flour
2 Tablespoons sugar
1 teaspoon salt
1 Tablespoon vegetable oil
Filling:
8 ounces cream cheese, softened
1/4 cup Cinnamon Apple Jelly (Pick your jar up at Bonnes Amies)
Pinch of salt
Topping:
2 Tablespoons butter
2 apples, cored and sliced
3/4 cup Maine Maple Syrup (Pick your jar up at Bonnes Amies)
Directions
In a medium sized mixing bowl whisk together the milk and eggs. Add flour, sugar, salt and vegetable oil. Whisk until uniform. Allow batter to rest 10 minutes and whisk again.
Cook crepes in a 10-inch skillet. Lightly grease with vegetable oil or butter. Pour 1/4 cup batter into the pan. Tilt pan in a circular motion until batter is uniformly spread in the bottom of the pan. Flip crepe when bottom is golden brown. Remove from pan when other side is golden brown. Stack crepes separating each with a sheet of waxed paper.
Combine filling ingredients and mix. Divide filling and spread over one half of the crepe. Fold crepe in half and then half again.
For topping, melt butter in a sauté pan. Add apples and sauté until apples are tender. Add Maine Maple Syrup and heat until warm. Serve topping over filled crepes.
Tart, crisp, Granny Smith apples, a dash of cinnamon, a few drops of brandy and a hint of lemon make our Cinnamon Apple Jelly a top seller. Our Cinnamon Apple Jelly is perfect for all breakfasts breads, makes a killer PB&J and is a sweet addition to pan juices for sautéed chicken or pork.
It's real Maple Syrup straight from Maine maple trees to your table. Delectably smooth and expertly crafted, our Maine Maple Syrup is rich in flavor and color. Eagerly harvested after the frost has gone and the maple tree sap starts to run, our Maine Maple Syrup is one of our most sought after localized items. Enjoy it on pancakes, waffles, French toast, in oatmeal or porridge. Try it in homemade granola, applesauce, baked beans, candied sweet potatoes or winter squash recipes. It's also great in cakes, pies, breads or in tea.
