Spiced Apple-Cranberry Crepes Recipe

Spiced Apple-Cranberry Crepes Recipe photo by Taste of Home

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"I'm a newlywed and I love to make up recipes. I created this one when having friends over for brunch during the winter. It is so creamy and delicious!" Shannon Oetter, Chicago, Illinois

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Spiced Apple-Cranberry Crepes Recipe

Prep: 30 min. + chilling Cook: 45 min.

Yield: 11 Servings

30 45 75

Ingredients

6 cups chopped peeled tart apples
1 cup fresh cranberries
3/4 cup sugar
1 tablespoon apple pie spice
1-1/2 teaspoons grated orange peel
1/2 teaspoon dried lavender flowers
1/4 cup butter
CREPES:
2 eggs, lightly beaten
2 cups milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 carton (8 ounces) Mascarpone cheese
Confectioners' sugar, optional

Directions

In a large skillet, saute the apples, cranberries, sugar, pie spice, orange peel and lavender in butter until fruit is tender. Set aside.
In a large bowl, combine the eggs, milk, butter and vanilla. Combine the flour, sugar, salt and baking powder; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Spread each crepe with 2 teaspoons cheese; top with 3 tablespoons apple mixture and roll up. Dust with confectioners' sugar if desired. Yield: 11 servings.

Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.

Nutritional Facts 2 filled crepes equals 337 calories, 18 g fat (10 g saturated fat), 85 mg cholesterol, 212 mg sodium, 39 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Spiced Apple-Cranberry Crepes in Taste of Home October/November 2009, p30

Freezing Crepes

Stack unfilled crepes between layers of waxed paper or white paper towel. Cool; place in an airtight container. Refrigerate for 2 to 3 days or freeze for 4 months. (Thaw frozen crepes overnight in the refrigerator when ready to use.)