French Breakfast Crepes with Spiced Apple Compote

May  9, 2016
0 Ratings
Photo by Oat&Sesame
  • Serves 4-6
Author Notes

A breakfast staple - these French crepes are tender and light. Perfect for both sweet and savory fillings. If I’d had any Nutella in the pantry, I might have smothered them with it this morning. Which is why I try not to keep Nutella in my pantry (I have no self control around it or any sweets really). So instead I topped them with a delicious spiced apple compote. —Oat&Sesame

What You'll Need
  • Spiced Apple Compote
  • 4 small/medium apples, peeled, cored, and cut into ½" slices (I used 2 granny smith and 2 pink lady)
  • 2 tablespoons sugar
  • 1/4 teaspoon freshly ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 3 tablespoons unsalted butter or coconut oil
  • 1/2 cup apple cider
  • 1 tablespoon fresh lemon juice
  • French Breakfast Crepe
  • 4 eggs
  • 1 cup flour, sifted
  • 1 teaspoon salt
  • 1 cup whole milk (options: almond, soy or coconut milk)
  • 1/2 teaspoon vanilla
  • 3 tablespoons butter (options: coconut oil or non-dairy butter)
  1. Spiced Apple Compote
  2. In a medium bowl, combine all the spices, sugar and salt.
  3. Add the sliced apples and turn to evenly coat with the spices.
  4. In a large skillet, melt the butter or coconut oil over medium-high heat. Once melted, add the fruit mixture and cook, stirring occasionally for 7-10 minutes until the fruit is starting to brown on the edges.
  5. Add the apple cider to the skillet and reduce heat to low. Simmer until the apples are tender, but not falling apart - 15–20 minutes - stirring occasionally. Add a couple tablespoons of water if there is not enough liquid in the pan.
  6. Once the fruit is tender, let it cool slightly and stir in lemon juice.
  1. French Breakfast Crepe
  2. Beat eggs, flour and salt in a bowl.
  3. Melt the butter over medium heat in the same saucepan you intend to cook the crepes in.
  4. Add the milk and vanilla to the egg/flour mixture - mix to incorporate.
  5. Slowly add the melted butter from the saucepan, whisking as you go.
  6. Cook about ⅓ cup of batter at a time for each crepe. Pour the batter in the saucepan and quickly swirl it around into a thin layer coating the entire bottom of the pan.
  7. The crepe should take about 30 sec to 1 minute to cook depending on your thickness.
  8. Once the edges start to look a little crisp and tiny bubbles form throughout the crepe that side is done.
  9. Pick up the edges and slide a spatula under it to flip it and cook the second side about 15 seconds. Many recipes don't flip it, but I do!
  10. Top with fruit compote, a dash of cinnamon or powdered sugar.
  11. If making a bunch at once, separate each with a piece of parchment paper and keep warm in the oven.

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