Apple Brown Betty Crepes Recipe

How to Make Apple Brown Betty Crepes

1. **Crepes:**
2. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt.
3. Add 2 cups milk, 2 large eggs, and 2 tablespoons vegetable oil. Whisk until smooth.
4. Cover and refrigerate for at least 1 hour (or up to overnight).
5. Lightly spray a 6-inch nonstick skillet with cooking spray. Heat over medium heat.
6. Pour 1/4 cup batter onto the hot skillet, tilting to spread into a thin 6-inch crepe.
7. Cook for 30-60 seconds per side, or until lightly browned. Use a spatula to flip.
8. Cool crepes on a wire rack; cover with a clean tea towel to keep them soft.
9. Repeat with remaining batter.
10. **Apple Brown Betty Filling:**
11. In a medium saucepan, combine 4 cups peeled and sliced apples (about 4 medium), 1/2 cup packed brown sugar, 1/4 cup water, 2 tablespoons honey, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon ground nutmeg.
12. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes, or until apples are tender.
13. In a small bowl, whisk together 2 tablespoons all-purpose flour and 2 tablespoons granulated sugar.
14. Stir the flour mixture into the apple mixture. Cook, stirring constantly, for 1-2 minutes, or until thickened.
15. Remove from heat and stir in 1/2 cup chopped walnuts and 2 tablespoons butter until melted.
16. **Assembly & Baking:**
17. Preheat oven to 400°F (200°C). Lightly spray a 13x9 inch baking pan with cooking spray.
18. Spread about 2 tablespoons of the apple filling down the center of each crepe.
19. Fold the opposite edges of each crepe over the filling.
20. Arrange the filled crepes in the prepared baking pan.
21. Spread the remaining apple mixture evenly over the crepes.
22. **Topping:**
23. In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, and 1/4 cup cold unsalted butter, cut into small pieces. Mix until crumbly.
24. Sprinkle the topping evenly over the crepes.
25. Bake for 10-15 minutes, or until heated through and topping is golden brown.
26. Serve warm, topped with whipped cream (optional).