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Spicy apple crepes

7
Points®
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
8
Difficulty
Moderate
Transform your home into a French bistro with these wonderful crepes. Familiar aromas of baked apples, cinnamon and caramel will bring the whole family to the table, eager for each plate. Thin pancakes are perfect wrappers filed with the spiced apples and raisins, then topped with a simple caramel sauce made from yogurt, cottage cheese and brown sugar. To help with prep and core an apple easily, cut the apple in half, then use a melon-baller to scoop out the seeds and the hard center. This recipe calls for Granny Smith but other varieties such as Fuji or Braeburn also bake well. Serve with a small berry medley for a full plate. These crepes are great for entertaining as well during Easter or Mother's Day or even Christmas when families gather.

Ingredients

Fat free skim milk

¾ cup(s)

All-purpose flour

½ cup(s)

Egg

1 large egg(s)

Sugar

2 tsp

Table salt

⅛ tsp

1% low fat cottage cheese

½ cup(s)

Light artificially sweetened caramel yogurt

¼ cup(s)

Packed brown sugar

2 Tbsp

Granny Smith apple

2 small, peeled, cored, and cubed

Fresh lemon juice

1 Tbsp

Apple cider

½ cup(s)

Raisins

⅓ cup(s)

Sugar

¼ cup(s)

Ground cinnamon

½ tsp

Ground nutmeg

¼ tsp

Apple jelly

¼ cup(s)

Instructions

  1. In a blender or food processor, combine milk, flour, egg, sugar and salt; whirl until smooth. Pour into a small bowl; let stand about 30 minutes.
  2. To make the caramel cream; in a food processor or blender, combine the cottage cheese and yogurt. Whirl until very smooth, about 2 minutes, scraping down side of bowl 2 or 3 times; pulse in the brown sugar. Refrigerate, covered, at least 30 minutes.
  3. To make the filling, in a medium nonstick skillet, toss apples with lemon juice. Stir in the cider, raisins, sugar, cinnamon and nutmeg; bring to a boil. Reduce the heat and simmer, stirring occasionally, until apples are just tender, about 10 minutes. Stir in jelly; cook until thickened, about 5 minutes. Set aside and keep warm.
  4. Lightly spray an 8-inch nonstick skillet with nonstick cooking spray; heat. Pour the batter, a scant 2 tablespoons at a time, into the skillet, tilting to cover the bottom of the pan. Cook until the underside is set, about 30 seconds. Flip and cook the other side until lightly browned, about 15 seconds. Slide the crêpe onto wax paper. Repeat with remaining batter, making 8 crêpes, stacking the crêpes between sheets of wax paper.
  5. To serve, transfer the crêpes to plates. Spread a scant 1/4 cup of the filling over one-half of each crêpe; fold into half moons. Spoon the caramel cream over the crêpes.

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