“The Crepe Escape”- Low-Fat Apple Cinnamon Crepes
So it’s been awhile since I’ve posted an originial recipe, my sincere apologies. Now it’s time to get back into the groove and get into delishing dishes again.
You know how some people keep a notebook next to their bed to write down there ideas, dreams etc? Well last night I should have had such a journal next to my bed because my head was buzzing with recipe ideas. Today’s delish dish of the day is one of those ideas.
What You Need:
For the Crepe Batter (Makes about 7 Crepes):
1 Cup All-Purpose or Whole Wheat Flour
2 Egg Whites
1 tsp. Vanilla
1 tsp. Ground Cinnamon
1/2 Cup Almond Milk (or any type of milk)
1/2 Cup Apple Juice (I used Trader Joe’s Unfiltered Apple Juice)
For the Filling:
2 Cups Fat-Free Cottage Cheese
Cinnamon (to taste)
Honey or Agave (to taste)
1/2 Fuji Apple (diced)
For the Apple Cinnamon Sauce:
2/3 Cup Apple Juice
1 Cinnamon Stick (or 1 tsp. Ground Cinnamon)
1/2 Fuji Apple (diced)
1. In a small sauce pan, pour in the 2/3 cup apple juice and cinnamon stick (or 1 tsp. ground cinnamon). Turn the stove on medium heat. Bring the mixture to a boil and then down to a simmer. Allow liquid to reduce until it creates a thick, syrup like consistency. When the sauce is almost reduced by half, toss in the diced apples.
2. Meanwhile, in medium sized mixing bowl, combine the flour, milk, apple juice, vanilla, cinnamon and egg whites. Mix well until there are no lumps of flour. If you need to add a little more flour or liquid, do so. The batter should be a very thin pancake batter.
3. Then, heat a medium-large pan on medium heat and grease with PAM (or butter if you prefer). To test and see if the pan is hot enough, pour just a small drop of the batter into the pan. If it starts to cook immediately, the pan is ready.
4. Next, pour the batter into the pan to form about a 4” in diameter circle. Pick up the pan and swirl it to stretch out the batter to form a thin pancake (see youtube video for demo). Allow the crepe to cook until it just slightly browns on the opposite side (should take about 2 minutes on each side).
5. Remove the cooked crepe from the pan and lay on a plate lined with a paper towel. Continue until all of the batter has been used.
6. Next, in a small bowl, combine all the ingredients for the cottage cheese filling. Mix well and set aside.
7. Next, to build your crepe for service, toss the crepe back into the pan. Set on low heat, just enough to warm the crepe. Remove the heated crepe, fill with the cottage cheese mixture and fold. Place the filled crepe, seam side down on the plate. Drizzle the warm reduced apple juice sauce on top of the crepe and serve immediately.
Check out the how-to videos on Delish Your Dish’s YouTube channel!
(if all 4 parts of the how-to videos aren’t up, just give it a few minutes- they are still loading)
