Gingerbread Crepes with Apple Pie Filling

Hi Bakers, this breakfast is so good you have to try it! Who can resist mouthfuls of apple pie filling wrapped in tender spiced crepes? It's two beloved holiday tastes in every bite. Crepes feel extra special, but anyone can make them with a little practice and some tools. Here's what you need to start: A non-stick skillet (best) or griddle is essential. Crepes are very thin, and if they stick, it’s a disaster! A crepe spreader is necessary too, since it helps keep the crepe very thin. You can use a spatula, but this works much better. This is a memorable breakfast, I hope you decide to try! Enjoy ~Carolyn

Gluten-Free Gingerbread Crepes with Apple Pie Filling

Makes ~ 10 crepes

Dry Ingredients

3/4 cup Cup4Cup Multipurpose Flour (original blend with milk powder)

1 tablespoon brown sugar

1/4 teaspoon salt

11/4 teaspoons ground ginger

3/4 teaspoon cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon cocoa powder

Wet Ingredients

2 large eggs

1 1/3 cups milk

11/2 tablespoons blackstrap molasses

1 tablespoon honey

apple pie filling*

maple syrup or browned butter sugar syrup**

Garnish

freshly whipped cream

powdered sugar

fresh pears, apples, or figs

Whisk together the dry ingredients in a small bowl. Add eggs, milk, molasses, and honey to a medium-sized bowl, then beat to combine. Next, add to the dry ingredients and whisk well to achieve a smooth batter. You can also use a stick blender to make it extra smooth. Let the batter sit for a few minutes to dissipate the bubbles. Melt a 1/2 tablespoon of butter into a 9” non-stick skillet over medium-high heat. Use a 1/4 cup measure and drop the batter into the center of the hot pan. Swirl and spread the batter into a thin circle using a dampened crepe tool or a spatula to even it out. Don’t expect perfection. I usually need to make one crepe, get the hang of it, and eat this funky one myself. When the top of the crepe is mostly cooked and the bottom is browned, turn it over. Cook the second side just long enough to brown in spots. Stack the crepes on a plate under a tea towel until ready to serve. Make sure to re-butter the skillet and clean and rinse the crepe tool every time you make a crepe. Fill the crepes with pie filling and roll or fold. Then, top with syrup, a dash of powdered sugar, and whipped cream. Add some fresh fruit for a picture-perfect breakfast. Crepes can be made ahead of time and are just as tasty as the day you made them. Give them a quick reheat on a non-stick skillet before filling as usual. Store in an airtight container in the refrigerator.

* Recipe is the previous blog post. Don’t want to make apple pie filling? Use apple butter, pear butter, or fig jam to fill instead.

** Browned Butter Syrup recipe coming tomorrow for a much cheaper but tasty option!