Updated Nov 24, 2014Chatelaine
maple syrup, or honey
For apple mixture:
- STIR flour with 1/2 tsp cinnamon, ginger, nutmeg and salt in a medium bowl. Whisk eggs with milk, 1 tbsp maple syrup and vanilla in a small bowl. Whisk into flour mixture until smooth.
- HEAT a medium non-stick frying pan over medium-low. When hot, spray lightly with oil. Add a scant 1/4 cup of crepe batter to pan and move pan around in a circular motion to evenly coat bottom.
- COOK until underside is lightly golden, about 1 min. Flip crepe and cook for another 30 sec. Fold crepe into quarters, then transfer to plate. Repeat with remaining batter, lightly spraying with oil if needed. Wipe pan clean.
- ADD apples, 1/4 cup maple syrup, 1/4 tsp cinnamon and 1/4 cup water to same pan. Set over medium-high and cook until apples soften and liquid reduces, 3 to 5 min. Add walnuts and cook for 1 more min. Spoon mixture over crepes and top each crepe with 2 tbsp yogurt.
Kitchen tip: The first crepe usually doesn’t work. The recipe is designed to allow for one bad crepe.