Apple Filled Crepes

Here is a recipe that can be served as desert or can be served as breakfast for a lazy Sunday morning. There is nothing like the aroma of apples cooked with a hint of cinnamon and a little nutmeg. Use Granny Smith apples for a tart filling or MacIntosh or Cortland for a not-so-tart treat. You can have it plain or you add cranberries (or use dried cranberries plumped up in warm water for 20 minutes). Dust with a little icing sugar and serve with a drizzle of real maple syrup for a tasty treat!

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine, melted
• 1 1⁄2 cups milk
• 2⁄3 cup flour
• 1⁄2 teaspoon salt
• 3  eggs
• 8  apples, cored, peeled and sliced
• 3  tablespoons butter
• 3  tablespoons brown sugar
• 1  teaspoon cinnamon
• 1  pinch nutmeg

Directions

1. In a bowl, beat the 2 tablespoons of melted butter, milk, flour, salt and eggs together until smooth. Set aside for at least 1/2 hour, preferrably 2 hours to allow flour to absorb milk and thicken up.
2. Meanwhile, core, peel and slice apples. Place the second amount of butter into a pan along with the remaining ingredients. Saute un medium low heat until soft and slightly brown. Set aside and keep warm on minimum heat.
3. Preheat a crepe pan or non-stick pan on medium heat. Brush butter on the bottom of the pan. Pour 1/4 cup of the batter into crepe pan and tip pan to coat bottom. Cook for about 2 minutes or until the top is set and the bottom is slightly brown. Gently flip crepe and let cook for another 30 seconds and slide out onto a wax paper. Continue until all batter is used.
4. Place crepe on working surface, add a two or three tablespoons of apple filling. Roll 1/2 way and tuck in ends. Finish rolling and set aside.
5. Serve warm and sprinkled with confectioner's sugar if desired or vanilla ice cream if serving for desert!