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
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Ingredients
- Spiced Apple Compote
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4
small/medium apples, peeled, cored, and cut into ½" slices (I used 2 granny smith and 2 pink lady)
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2 tablespoons
sugar
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1/4 teaspoon
freshly ground cardamom
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1/4 teaspoon
ground cinnamon
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1/4 teaspoon
ground ginger
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1/4 teaspoon
kosher salt
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3 tablespoons
unsalted butter or coconut oil
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1/2 cup
apple cider
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1 tablespoon
fresh lemon juice
- French Breakfast Crepe
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4
eggs
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1 cup
flour, sifted
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1 teaspoon
salt
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1 cup
whole milk (options: almond, soy or coconut milk)
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1/2 teaspoon
vanilla
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3 tablespoons
butter (options: coconut oil or non-dairy butter)
Directions
- Spiced Apple Compote
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In a medium bowl, combine all the spices, sugar and salt.
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Add the sliced apples and turn to evenly coat with the spices.
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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.
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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.
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Once the fruit is tender, let it cool slightly and stir in lemon juice.
- French Breakfast Crepe
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Beat eggs, flour and salt in a bowl.
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Melt the butter over medium heat in the same saucepan you intend to cook the crepes in.
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Add the milk and vanilla to the egg/flour mixture - mix to incorporate.
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Slowly add the melted butter from the saucepan, whisking as you go.
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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.
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The crepe should take about 30 sec to 1 minute to cook depending on your thickness.
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Once the edges start to look a little crisp and tiny bubbles form throughout the crepe that side is done.
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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!
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Top with fruit compote, a dash of cinnamon or powdered sugar.
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If making a bunch at once, separate each with a piece of parchment paper and keep warm in the oven.
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