Ingredients:

Crepes:
1 cup whole wheat pastry flour
2 eggs (4 egg whites or 6T egg substitute)
1 cup skim milk
1T peanut or olive oil (optional)
pinch of salt

Cinnamon & Sugar Apples:
1/2 large apple, in thin slices
2tsp brown sugar (optional)
2tsp cinnamon
1/4 cup apple juice or water, plus more as needed

Apple Pie Peanut Butter:
1 cup (1/2 jar) creamy natural peanut butter w/ salt
1/2 cup chopped dried apple rings, unpacked
4t sugar
2t cinnamon
3/8t nutmeg

Instructions:

1. For the peanut butter, mix all ingredients together. For crepe batter, whisk together all ingredients in a medium bowl. For cinnamon & sugar apples, place all ingredients in a pot on medium heat. Bring liquid to a boil and simmer on medium-low, stirring often, for about 10 minutes or until apples are soft. Cut the apple slices in half while cooking (also good for testing when they are done). Add liquid 1T at a time, as needed to keep a thin layer of sauce in the bottom.

2. Preheat a large skillet on medium heat and spray with cooking spray. Pick up the pan and tilt it while pouring 1/4 cup of crepe batter into it with the other hand. As soon as the batter reaches the pan, twist the pan to cover the entire bottom with batter. Cook for 2-3 minutes or until bottom is browned and crispy. Flip over and cook for 1 more minutes. Subsequent crepes will cook a good deal faster.

3. Spread peanut butter on the inside down the middle and fill with apples. Fold one side of the crepe over and roll up. Drizzle with maple syrup, if desired.

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