Homemade Crêpes with Apple Compote (and Bacon!)
One of the simple facts of life is that the smell of apples and cinnamon cooking on the stove will rouse even the laziest of people from their warm, cozy beds. It’s just too alluring, even more enticing than the thought of staying in bed for an entire Sunday.
These crêpes were long overdo. My brother-in-law has requested them every time I’ve come to visit, and yet we always seem to end up going out to brunch. We are stupid, stupid people. We should have made these crêpes ages ago. Light and oh-so-delicate, wrapped around a warm filling of apples and cinnamon, drizzled with maple syrup and served with crispy bacon, as required. Yes, bacon is required. It’s a Sullivan family rule. If I served my father pancakes, waffles or crêpes without bacon to go with them, I might be disowned. Crumble it over the top of these Apple-Filled Crêpes and experience absolute bliss.
Another fact of life: the first crêpe is always ugly. Don’t beat yourself up about it. Just shove the remnants in your mouth and pretend it never happened. The pan needs to ready itself, and the chef needs to be fed so she can keep turning out beautiful golden crêpes for everyone else. If your second, third and eighth crêpes are still ugly, keep trying. You’ll get the hang of it. But to save yourself some grief, use a nonstick skillet, put the batter in something with a pour spout, and get yourself a nice spatula.
adapted from Joy of Cooking
Yield: about 9 crêpes; Serves: 2-4
- 3/4 cup milk (any fat % is fine- I used nonfat)
- 2 eggs
- 2 Tbsp butter, melted
- 1 1/2 Tbsp agave nectar (or sugar)
- 1/8 tsp salt
- 1/2 cup flour (You can use all-purpose, whole wheat pastry, rye, etc. To make them gluten-free for my sister, I did a combination of 1/4 cup Bob’s Red Mill All-Purpose Gluten Free Flour Blend and 1/4 cup millet flour.)
- In a mixing bowl, whisk together the milk, eggs, melted butter, agave and salt until smooth. Sift the flour into the wet mixture and whisk until smooth. Let the batter rest for 30 minutes or longer.
- After the batter has rested, whisk again to remove any lumps and pour into a container with a spout, such as a large liquid measuring cup.
- Heat a 8-inch nonstick skillet over medium high heat. Add a little butter to the pan (I just use about 1/2 tsp per crêpe). The pan is hot enough when the butter sizzles and browns slightly.
- Pour about 1/4 cup of batter in the center of the pan while you slowly tilt the pan so the batter reaches the edges of the pan in a thin layer (The biggest mistake I’ve seen people do is to try to pour the batter all around the pan to reach the edges rather than tilting the pan to move the batter. Pour right in the center of the pan!)
- Cook on the first side until the surface is mostly dry and the edges of the crêpe start to brown. Gently slide your spatula around the edges of the crêpe to loosen, then carefully flip (don’t be afraid to use your fingers to help you!). If you tear it at all, drip a little bit of batter into the crack to seal it. Shhh, it’s our secret!
- Cook on the second side about 30 seconds, then slide out of the an onto a plate. Add a little more butter to the pan and continue with remaining batter.
- Serve warm with your desired condiments (and bacon) and enjoy!
- 2 apples, peeled, cored and cut into 1/4-inch dice
- 2 Tbsp brown sugar
- 1 Tbsp butter
- 1 Tbsp orange juice or lemon juice
- Combine all ingredients in a small saucepan and cook over medium heat, stirring occasionally, until the liquid has evaporated and the apples are soft.
- Serve warm over crêpes and enjoy!
On a Side Note: I’ve made some updates to the blog! First of all, if you look below you’ll see a button for “Print & PDF”. Click it and a printer-friendly version of the post will appear, allowing you to remove content as you desire. You can print the whole post, or just the recipe if you want! I’ve also added a Recipe Index tab to the menu bar, where recipes are categorized and listed for your convenience! Hope you like the changes 🙂