French Breakfast Crepes With Spiced Apple Compote

1. 1

   In a medium bowl, combine all the spices, sugar and salt.

2. 2

   Add the sliced apples and turn to evenly coat with the spices.

3. 3

   In a large skillet, melt the butter or coconut oil over medium-high heat. Once melted, add the fruit mixture and cook, stirring occasionally for 7-10 minutes until the fruit is starting to brown on the edges.

4. 4

   Add the apple cider to the skillet and reduce heat to low. Simmer until the apples are tender, but not falling apart - 15-20 minutes - stirring occasionally. Add a couple tablespoons of water if there is not enough liquid in the pan.

5. 5

   Once the fruit is tender, let it cool slightly and stir in lemon juice.

6. 6

   Beat eggs, flour and salt in a bowl.

7. 7

   Melt the butter over medium heat in the same saucepan you intend to cook the crepes in.

8. 8

   Add the milk and vanilla to the egg/flour mixture - mix to incorporate.

9. 9

   Slowly add the melted butter from the saucepan, whisking as you go.

10. 10

    Cook about 1/3 cup of batter at a time for each crepe. Pour the batter in the saucepan and quickly swirl it around into a thin layer coating the entire bottom of the pan.

11. 11

    The crepe should take about 30 sec to 1 minute to cook depending on your thickness.

12. 12

    Once the edges start to look a little crisp and tiny bubbles form throughout the crepe that side is done.

13. 13

    Pick up the edges and slide a spatula under it to flip it and cook the second side about 15 seconds. Many recipes don't flip it, but I do!

14. 14

    Top with fruit compote, a dash of cinnamon or powdered sugar.

15. 15

    If making a bunch at once, separate each with a piece of parchment paper and keep warm in the oven.

No additional tips available.