In this post, I plan to reveal three separate and very delicious recipes – one of which is the aforementioned *secret* peanut butter flavor. I’ve been slaving day and night to get the correct proportions, but I think I’ve got it just right. Plain and simple, these crepes are incredible. Like traditional crepes, they are thin and crispy with the bonus of being super healthy. The way I prepare them here is just my most recent concoction (but probably the best).
Cinnamon & Sugar Apples:
Apple Pie Peanut Butter:
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.
I’ve made this recipe several times, with and without the oil. I included it in the list because traditional crepe recipes call for it, but frankly I can’t tell the difference. I’ve included a lot of pictures because I couldn’t choose a favorite. Which picture do you think best shows off the crepes?