Ingredients
Units
Scale
- 1 cup all-purpose flour - plus 1/4 tsp. salt
- 2 eggs
- 3/4 cup whole milk - for the best results; use whole milk
- 1/2 cup apple cider (or apple juice)
- 4 - 5 apples - sliced with or without skin
- Butter for frying the crepes
- Raw sugar - for dusting
- Honey - for drizzling
- Fresh whipped cream - for serving
Instructions
- Sift the flour and salt together.
- Add the eggs and milk and whisk until smooth; add the apple cider and whisk once or twice to incorporate.
- Let the batter stand for 25 – 30 minutes.
- Heat a small cast-iron frying (about a 6 inch pan) with a pat of butter.
- Spoon a small amount of batter into the pan and move the pan around to spread the batter out. It should be a thin coating of batter.
- Let the crepe become golden on the bottom the carefully flip and cook on the other side until slightly golden.
- Set the crepes in a plate until using up the remaining batter.
- Heat a large cast -iron frying pan with 2 – 3 tablespoons of butter.
- Add the sliced apples. Sprinkle the apples with a tablespoon of raw sugar and cook until golden on both sides.
- Turning the apples once or twice.
- Ladle the apples into a bowl and sprinkle with more raw sugar.
- Fold each crepe in half and then in half again; forming a cone.
- Fill the pocket with the cooked apples and place in the serving platter. The apple cones will look like “roses”.
- Drizzle with the honey and serve with fresh whipped cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2
