Sunday, March 13, 2011

Caramel Apple Crepes with Lemon Greek Yogurt

These are so good for breakfast, which we ate today, or for a dessert.  You can make the crepe batter, apples and yogurt mixture ahead of time and keep in the refrigerator for a couple days, so that it's quicker to put it together when you want to eat.

For the Crepes:

The amount of crepes this will make depends on the size of your pan but if you use a small skillet it should make 15- 20 crepes.

2 Eggs and 1 egg white
2/3 Cup of low fat milk
1/3 Cup of Whole Wheat flour
1 tsp of salt

Add the wet ingredients into the flour and set aside for at least 20 minutes so the flour has time to absorb them.

To cook the crepes, heat a small non stick skillet to medium low heat.  If it is truly non stick you do not need to add oil to the pan, but if you have trouble with foods sticking to it, add just enough butter to the pan to coat.  Pour just enough batter to thinly coat the pan, into the center and swirl the pan so that the batter can form a circle.  Cook for about 30 seconds to a minute until the edges start to pull away from the side.  Flip it and cook for the same amount of time.

For the Apple Filling:

This is enough filling for 6 crepes.

2 firm baking apples
3 tbsp of brown suger
1 tbsp of honey or agave nector
pinch of salt
1 tbsp of freshly squeezed lemon juice

Thinly slice the apples and add to a medium skillet heated to medium heat.  Add the rest of ingredients to the pan and stir.  Stir every couple minutes, until the apples are softened and there is a thin caramel in the pan.

For the yogurt mixture:

1 small container of non fat plain Greek yogurt 
The zest of half a lemon
1 tbsp of honey or agave nector
1 tsp of vanilla extract

Once the components of the crepes are finished, just fill the crepes with the apple mixture. You can put the yogurt mixture inside or on top, which is what we did so it wouldn't melt too much.

No comments:

Post a Comment