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Easy Apple and Cheddar Crepes

  • Makes: 16 crepes  
  • Freezes: Excellent 
  • Prep Time: 20 minutes 
  • Cook time: 40 minutes 

Ingredients

Crepes

1 can 354 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

4 eggs

1 1/2 cups 375 mL Robin Hood® Original All Purpose Flour

1/2 cup 125 mL water

1/4 cup 50 mL butter, melted and slightly cooled

1/2 tsp 2 mL butter, melted and slightly cooled

1/4 cup 50 mL granulated sugar

1/4 tsp 1 mL salt

Apple and Cheddar Filling

1/2 cup 125 mL butter

1/2 cup 125 mL brown sugar

1 tsp 5 mL cinnamon, plus additional for garnish

12 apples, peeled and thinly sliced

3 cups 750 mL sharp cheddar cheese, shredded

Icing sugar, garnish, optional

Directions

  Crepes

  1 Blend evaporated milk, eggs, flour, water, ¼ cup (50 mL) butter, sugar and salt in blender, food processor or bowl. Mix until you have a smooth thin batter. Let batter stand at room temperature 30 minutes (this prevents tough crepes).

  2 Heat a 10” (25cm) non-stick skillet or crepe pan over medium heat. Brush pan with remaining ½ tsp (2 mL) butter. Add about ½ cup (125 mL) batter to pan. Swirl batter around pan and pour excess batter back into bowl so crepe will be very thin. Cook until bottom browns, 1 ½ - 2 minutes, and turn crepe over to cook until other side is pale golden, about 30 seconds to 1 minute. Remove crepe to parchment lined surface and layer crepes with parchment paper between each one to prevent sticking.

  Filling

  3 Melt butter in large skillet. Add sugar, cinnamon and apples and cook over medium heat until apples just begin to soften. Divide apple mixture evenly between the crepes and top with shredded cheese. Roll. Return to hot pan to melt cheese if desired. Garnish with additional cinnamon and icing sugar if desired.

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