Cooking at the Taste of Springfield Event

Apple season.  That is when I know that fall is in full-swing.  Baskets of apples, pies and rich cider all make this time of the year so special.

To indulge in the fall spirit I’ve got a simple apple dessert that will bring a smile to your face!  Apple Crepes are easy to make for a weeknight dessert, but elegant enough to serve for a special dinner as well.

I prepared this recipe at the recent Taste of Springfield event, with suggestion from my friend Marina Backes of Circle B Ranch, and the crowd went wild from the smell of simmering apples in butter and cinnamon.  And to top the dessert I drizzle a caramel sauce over the crepe that really gives is a kick.

Around my house we make crepes for breakfast and dessert.  With all the apples I have from some local stops at orchards- I’m going to be making a LOT of these over the next month!

Apple Crepes
3 whole eggs
1/2 cup milk
1/2 cup flour, sifted
2 tablespoons sugar (for batter)
4 tablespoons sugar (for filling)
2 large apples
3 tablespoons butter
½ tsp. cinnamon
1 tablespoon vegetable oil
Caramel Sauce and powdered sugar for garnish

Peel, core, and thinly slice the apples. Toss them with 4 Tbsp. sugar and the cinnamon. Melt the butter in a non-stick pan, add the apples and saute until soft. Set aside. Beat the eggs with the milk, add the flour and remaining sugar. Give the batter a few swift strokes to avoid lumping.

Heat a 6-inch non-stick pan almost to the smoking point, add a few drops of oil, then just enough batter to coat the bottom of the pan. Allow the crepe to brown, then flip. Repeat the process until all the batter is used. Lay the crepes out on a work surface, place some apple filling in each and roll. Reheat in the oven or serve at once. Dust with powdered sugar and drizzle with caramel sauce.