Warm applesauce is cooked with a bit cinnamon and maple syrup, then filled into the folded whole wheat crepes. These delicious yet healthy crepes are ideal for breakfast. Make a bunch of crepes, store in an air-tight bag or container, then freeze them. Now you have the ready-to-go breakfast, a bit applesauce makes it to a whole new level.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
60 minIngredients
Directions
Preheat a 10-inch nonstick skillet over medium heat.
In a large bowl, whisk together the flours, sugar, and salt until well mixed.
In another bowl, add the eggs and milk, and whisk until well blended.
Pour the liquid ingredients into the dry ingredients, whisk or stir until thoroughly combined.
When the pan is hot, brush with a bit oil or melted butter.
Pour about ¼ cup batter into hot pan.
Tilt pan to spread batter to cover pan evenly.
Cook for about 2 minutes until crepe sets, bubbles and crispy around the edges.
Turn and cook for another 2 minutes until the other side is done.
Keep cooked crepes warm under a clean towel until ready to serve.
Meanwhile add the applesauce, cinnamon, and maple syrup in a small saucepan over medium-high heat.
Bring to a boil, then reduce the heat to low to keep it warm.
When all the crepes are made, start to assemble the crepes with applesauce.
Place a crepe on a flat working surface or a cutting board, add about 2 tablespoons of applesauce to the center line.
Roll the crepes from one end to another until it forms into a long roll.
Repeat until all the crepes are filled with applesauce and rolled up.
If there is any extra remaining applesauce, spoon over the crepes.
Serve warm.
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