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–+ servings

Cinnamon apple crepes

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Ingredients

Serves 12 crepes

For the crepes:

  • 1 cup flour
  • ½ cup Mountain Valley Spring Water
  • ½ cup milk
  • 3 eggs
  • 1 tsp cinnamon
  • ¼ tsp cardamom
  • 4 tbsp butter melted (+ more for the pan)
  • Sprinkle of sea salt

The rest: 

  • 2 apples cut into cubes
  • 3 tbsp butter
  • 2 tbsp brown sugar
  • A drizzle of honey
  • Whipped cream
  • Powdered sugar for topping

Note: The batter can be made ahead of time and stored in the fridge overnight

Instructions 

  • Add crepe ingredients to a large pan and whisk until smooth and combined. Store in the fridge while you prep everything else.
  • Dice apples and add butter to a hot skillet. Sprinkle brown sugar over top in a layer. Add apples over top along with a drizzle of honey. Cook on low heat, stirring often until apples are browned and softened.
  • When ready to make crepes, brush butter in a crepe pan or a non stick skillet. Pour about ¼ cup batter into the pan (depending on pan size, you basically want an even layer of batter covered the bottom of the pan).
  • Working quickly, tilt and rotate pan to evenly coat the bottom. When you notice the edges of the batter are browned (about 2 min or so) flip and cook the other side. It might take a try or two to get your crepe evenly layered on the bottom, but you’ll get the hang of it.
  • Remove from pan and repeat until you have used all the batter. Top crepes with more butter, apples, whipped cream and a dusting of powdered sugar. Enjoy!