The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Apple Crepes
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- #16409
These quick and easy crepes are perfect for breakfast or lunch. Made with a lightly sweetened, buttery apple filling.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
ingredients
2 large apples, peeled, cored, and thinly sliced
4 tablespoons sugar
3 tablespoons butter
3 eggs
1/2 cup milk
1/2 cup all-purpose flour, sifted
2 tablespoons sugar
1 tablespoon vegetable oil
directions
Place the apples in a bowl. Sprinkle the apples with the first measure of sugar and toss gently to coat them in the sugar.
Melt the butter in a skillet over medium heat. Add the apples and cook, stirring occasionally, until soft. Set aside and keep warm.
Whisk together the eggs and milk until uniform in color. While gently whisking, slowly add the flour and remaining sugar.
Heat a 6-inch non-stick skillet over medium-high heat. Lightly coat it with oil. Add just enough batter to coat the bottom of the skillet. Let it cook just until lightly browned on the bottom then carefully flip the crepe over and cook until lightly browned. Remove from the pan and stack between sheets of waxed paper. Repeat with the remaining crepe batter.
Place the crepes on a work surface. Place a spoonful of the apple filling on each crepe and roll the crepe up to enclose the filling. Serve immediately.
nutrition data
689 calories, 33 grams fat, 86 grams carbohydrates, 14 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Beer makes batters better, meat more tender, and sauces more flavorful.
see more dessert recipes
reviews & comments
January 16, 2011
Can't give it 5 stars only because I was forced to modify the ingredients to what I had on hand, but my wife proclaimed my version as "the best ever" so I feel I can award myself 5 stars. Modifications were jumbo eggs (for large eggs), equal portions half & half and 1% milk (for whole milk), half bread flour and half cake flour (for APF), and Splenda for the sugar. Plus, I added a pinch of salt and 1/2 Tbs melted butter to the batter as suggested in another recipe. As for the filling I took the advice of one of the reviewers and added a little cinnamon which I also strongly recommend. Once my pantry is restocked I will try to repeat my success using the more traditional ingredients.
April 5, 2009
This recipe was so easy and delicious! This was my first time making crepes and it turned out wonderfully. I tweaked it a bit by adding cinnamon and drizzled a bit of caramel sundae sauce over it at the end.
July 1, 2007
A tasty recipe. A little heavy on the butter. I would back off on the butter and add a touch of cinnamon. Also add the egg/milk mix to the flour/sugar mix a little at a time while whisking to rid the batter of lumps.
August 11, 2006
I L.O.V.E. this recipe! They are great for breakfast, lunch, or dinner. I sometimes put the leftovers in the refrigerator and warm them up for a quick snack. You dont have to use apples, either. I sometimes use frozen strawberries that I have warmed up. This recipe is the best!
May 15, 2006
AMAZZZZZZZZZZZZING!!!!! You must try it , it's simply sensational!