Spice Crepes with Meyer Lemon Applesauce
serves 2-4
To me, these crepes are like a warm blanket on a cool spring morning… comforting, but light and fresh. If you’ve been intimidated by crepes before, give these a try… they are much easier than you think.Read more about this recipe at Cook & Eat.
3/4 cup all-purpose flour
1/4 cup amaranth flour
2 tablespoons sugar
1 teaspoons powdered ginger
1 teaspoons cinnamon
1 teaspoons cardamom
1 teaspoons orange or lemon zest
1 1/3 cup milk
2 eggs
1/4 cup barley malt syrup
1 tablespoon butter, melted
sauce:
2 cups applesauce
1 meyer lemon, juiced
1 teaspoon cinnamon
1 teaspoon nutmeg
prep: 10 minutes
total: 30 minutes
large mixing bowl
non-stick skillet
small saucepan
1. In a large bowl, whisk together the flours, sugar, spices and zest. In a separate bowl, whisk together the milk, eggs, malt syrup and butter. Stir the egg mixture into the dry ingredients until the batter is smooth.
2. Melt 2 teaspoons of butter in a flat, round, non-stick skillet over medium-high heat. Add a scoop of the batter to the pan and give it a tilt to thinly coats the bottom of the pan. When the edges start to brown after 1 to 2 minutes, carefully flip the crepe with a wide spatula, and cook for another minute. Slide the crepe onto a plate, and repeat with another scoop of batter adding a little more butter if needed. Use a bit of parchment between the crepes to prevent them from sticking together. Cover with a towel to keep the crepes from drying out.
3. Heat the applesauce in a high-sided pot on medium heat. Add the lemon juice, cinnamon and nutmeg. When just warm, you are ready to start filling your crepes.
4. Take a single crepe, and add the applesauce. I like to do it just off center. Then, I roll, starting from the small side, all the way over. Sprinkle with a bit of powdered sugar, and serve with a slice of Meyer lemon.
