Shelly's Recipe

LEMONY APPLE CREPES

Category: Desserts

Lemon Crepe Batter
1 cup flour
2 cups milk
6 tbsp sugar
2 large eggs
2 tbsp each, freshly grated lemon peel and melted butter
1 tsp lemon extract

Filling
8 medium Granny Smith apples
3 cups apple cider
1/2 cup brown sugar
1 1/2 tbsp finely grated ginger

Garnish
Softly beaten unsweetened whipped cream

Batter: Process ingredients in a blender to combine. Lightly coat a 7 inch nonstick skillet with Pam. Heat over slightly less than medium heat. Add 2 tbsp batter, tilt pan and gently swirl to cover bottom. Cook 1 1/2 to 2 minutes until underside of crepe is lightly browned. Cook 20 seconds then flip onto wire rack to cool.

Filling: Melt butter in Dutch oven over medium-high heat. Add apples; saute 5 minutes Stir in cider and brown sugar. Reduce heat; gently boil 12 minutes stirring often, until liquid is slightly syrupy and apples are soft. Remove apples with slotted spoon to a bowl; stir in ginger. Boil syrup 5 minutes to thicken. Let cool, add to apples and stir to coat.

To assemble: Place a crepe on work surface. For each crepe, mound 1/4 cup apples on 1/4 of crepe. Fold unfilled half over apples, then unfilled side over filled side, forming a triangle. Transfer triangles to shallow baking dish, slightly overlapping. Preheat oven to 350. Bake uncovered 12 minutes until hot. Spoon on any remaining syrup. Serve with cream.