Ingredients for Apple Crepes
- 2 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- Cognac
- 3 tablespoons butter
- 1/4 cup granulated sugar
- from 1 (3 ounce) box instant vanilla pudding mix
- Tapioca Pudding
- 4 medium apples (about 2 pounds)
- Brandy
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 pinch ground nutmeg
- 1 (3 ounce) box instant vanilla pudding mix
- 1 cup cold milk (for pudding)
- Whipped cream, for serving
- Powdered sugar, for serving
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How to Make Apple Crepes
- In a large bowl, whisk together 1 cup all-purpose flour, 2 large eggs, 1 cup milk, 1 tablespoon melted butter, and a pinch of salt until smooth.
- Heat a lightly oiled 8-inch nonstick skillet or crepe pan over medium heat. Pour 1/4 cup of batter onto the hot surface and swirl to create a thin crepe.
- Cook for 1-2 minutes per side, or until golden brown. Repeat with remaining batter to yield 16-18 crepes.
- While crepes are cooking, prepare your apple pudding: Peel and slice 4 medium apples (about 2 pounds).
- In a large skillet, sauté apples with 2 tablespoons of butter over medium heat for about 10 minutes, until softened.
- Add 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and a pinch of nutmeg to the apples. Stir to combine and cook for another 2-3 minutes.
- In a separate bowl, prepare your pudding (use your favorite recipe or store-bought pudding, ensuring it's enough for 8 crepes).
- Gently combine the sautéed apples and the prepared pudding. Mix well and let cool completely in the refrigerator for at least 30 minutes.
- Just before serving, divide the apple pudding evenly among 8 crepes.
- Fold the crepes in half, then in half again to create a neat pocket.
- Serve immediately with a dollop of whipped cream and a dusting of powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
38g
Fat
9g
Carbs
5g
