When fall season happens, apple season is along for the ride. All the various types of apples you could imagine; from Granny Smith to MacIntosh to Honey Crisp, there are ways one could make a dish out of it. You could make apple pie, apple strudel, apple cake; the possibilities are endless.
With all the apples you have collected in the orchard, what do you do if there are apples that are almost overripe? You could compost it, but that would be a waste. What about making it into a filling? Elevate it with cinnamon and nutmeg and turn it into an “apple pie-inspired” crepes.
You could serve it with crepes as a nice, morning (or dessert) dish. It can be a great way to celebrate International Apple Day coming up in the month. Here’s a recipe for an “Apple Walnut Cinnamon Crepes!”
- Servings: 10-12 crepes; 750 g apple filling
- Prep time: 10-15 minutes
- Cook time: 5 minutes (per pancake)
- 2 cups (500 mL) buttermilk
- 2 cups Torill’s Table Original Waffle & Pancake Mix
- 2 eggs, large
- ¼ cup (60 mL) butter, melted
- ¼ cup (60 mL) water
- 2 Honeycrisp apples, cored and chopped
- 2 tbsp butter
- 3 tbsp dark brown sugar
- ¼ cup walnuts, chopped
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Peel the honeycrisp apples and take out the core. Cut the apples into medium sized cubes and place it into a bowl of cold water. This avoids the apples from turning brown (also known as oxidation.)
- Put a medium sized pot on medium heat and add the butter.
- Drain the water from the chopped apples and add it onto the pot with the melted butter.
- Turn the heat up to medium-high and add the dark brown sugar, chopped walnuts, cinnamon and nutmeg. Stir to combine and let it cook on medium high until bubbles start to form.
- Once the bubbles begin to simmer, bring it down to medium heat and let it cook for 8 minutes or until the apples become soft. Pro-tip: if the liquid is still runny, turn up the heat to medium-high and let it simmer to reduce the mixture.
- Once the filling is cooked, set it aside to cool.
- For the crepes, add all the wet ingredients (buttermilk, water, eggs) except for the melted butter.
- Add the mix and melted butter into the wet ingredients and stir until just combined. Let it sit for 15 minutes.
- While the batter is resting, heat the pan on medium. Once it becomes hot, turn it down to medium-low.
- Add 1 tsp of butter and swirl it around the pan, covering the bottom.
- Once the batter is done resting, stir it a bit to ensure that all the ingredients have been mixed.
- Add ½ cup of the batter into the pan. Swirl it around the pan, making sure that it covers the bottom and let it cook for 2 minutes. Pro-tip: you will know if the crepes are ready when you move the pan around and the crepe is not stuck and is moving around it.
- Flip it and let it cook for another minute. Once it is done, remove it from the pan and onto a plate. Pro-tip: add parchment paper or a kitchen towel on top of the crepe to prevent the crepe from drying up. For every crepe, simply put it on top of the previous crepe and cover it up.
- Repeat steps 10 and 11 until all the batter has been cooked.
- For assembly, put a crepe onto a plate. Add the cooled filling and roll it up like a burrito. Another option is to fold the crepe into quarters and add the filling on top.