Apple And Pecan Crepes Recipe

Name: Apple And Pecan Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup flour; 1 egg lightly beaten; 1 cup milk; oil for frying; 3 tablespoons unsalted butter; 1/4 cup light brown sugar packed; 5 apples eating, peeled, cored and sliced; 1 teaspoon apple pie spice; 1/2 cup chopped pecans; powdered sugar to dust; clotted cream to serve

Servings: persons

3/4 cup flour
1 egg lightly beaten
1 cup milk
oil for frying
3 tablespoons unsalted butter
1/4 cup light brown sugar packed
5 apples eating, peeled, cored and sliced
1 teaspoon apple pie spice
1/2 cup chopped pecans
powdered sugar to dust
clotted cream to serve

1
Sift flour and a pinch of salt into a bowl. Whisk in egg, milk and 1/4 cup water until smooth. Heat a little oil in a 6-inch skillet on medium-high heat. Drain off excess. Add 2-3 tbsp batter; tilt to spread thinly over bottom of pan. Cook for 1-2 mins until golden brown underneath. Turn over; cook for 30-40 seconds. Keep warm. Repeat to make 12 crepes.
2
Melt butter with brown sugar in medium saucepan on medium heat. Add apples and spice. Cook for 7-8 mins, stirring and turning slices occasionally, until tender. Add nuts; cook for 2 mins.
3
Spoon filling down middle of each crepe; roll up. Dust with powdered sugar. Serve warm with clotted cream.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup flour, 1 egg lightly beaten, 1 cup milk, oil for frying, and more.

Yes, Apple And Pecan Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apple And Pecan Crepes

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