Honey Cinnamon Apple Crepes – 2015 Youth 8-12 – 1st Place Winner

Honey Cinnamon Apple Crepes
By Caleb Street

3 1/2 cups apples cut into chunks (about 3 medium apples)
2 T butter
1/4 tsp. cinnamon
1/2 cup sugar
1/8 cup (approximately) cinnamon candies (red hots)
1/4 cup water
Prepared crêpes
Honey cinnamon sauce (recipe follows)

Wash apples, core, slice, and cut into small pieces (peeling optional). Place apples in a 2 quart pot with the butter, cinnamon, sugar, cinnamon candies and water. Cook on medium until the apples are tender, about 20 minutes, stirring periodically.

While apples are cooking, prepare the Honey Cinnamon Sauce by combining 1/2 cup honey and 1/4 teaspoon cinnamon in a small saucepan. Simmer on low until warm and well mixed. Be careful not to stir too quickly or heat to high or the honey will “cream,’’ becoming white in color.

Have crêpes ready. Place large spoonful of apples in the waiting crepe, fold edges over each other, gently turn folded side down. Drizzle with the warm honey cinnamon sauce and serve immediately. Top with whipped cream if you like, then drizzle the sauce.

Basic Crêpes
1 1/2 cups 2% milk
4 eggs
5 cup all-purpose flour
1/8 tsp. salt
8 tsp. butter
¼ tsp. vanilla extract

Whisk milk, eggs, and vanilla extract until blended. Combine flour, sugar and salt and add to milk mixture stirring well. Refrigerate for 1 hour.
Melt 1 tsp. butter in an 8-inch nonstick skillet over medium heat. Pour 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry. Turn and cook 15 to 20 seconds longer. Remove to a wire rack.

Repeat with remaining batter adding butter to pan as needed. When cool, stack crêpes with waxed paper or paper towels between them. Makes about 16 crêpes. Crêpes will keep in refrigerator for several days and can be frozen for up to 2 months.

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