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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
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
- In a medium bowl, combine all the spices, sugar and salt.
- Add the sliced apples and turn to evenly coat with the spices.
- 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.
- 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.
- Once the fruit is tender, let it cool slightly and stir in 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)
- Beat eggs, flour and salt in a bowl.
- Melt the butter over medium heat in the same saucepan you intend to cook the crepes in.
- Add the milk and vanilla to the egg/flour mixture - mix to incorporate.
- Slowly add the melted butter from the saucepan, whisking as you go.
- 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.
- The crepe should take about 30 sec to 1 minute to cook depending on your thickness.
- Once the edges start to look a little crisp and tiny bubbles form throughout the crepe that side is done.
- 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!
- Top with fruit compote, a dash of cinnamon or powdered sugar.
- If making a bunch at once, separate each with a piece of parchment paper and keep warm in the oven.