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Prep Time:
25 min + 1 hr refrigeration

Cook Time:
30 minutes

Servings:
12 crepes

Prep Time:
25 min + 1 hr refrigeration

Cook Time:
30 minutes

Servings:
12 crepes

Apple Brown Betty Crepes

INGREDIENTS

Apple Brown Betty Crepes

  • Crepes
  • 3/4 C. all-purpose flour
  • 2 Tbsp. powdered sugar
  • 1/4 tsp. salt
  • 3/4 C. milk
  • 2 large eggs
  • 2 Tbsp. Crisco® Pure Vegetable Oil
  • Filling
  • 6 C. (1.5 L) thinly sliced apples
  • 1/3 C. (75 mL) firmly packed light brown sugar
  • 1/3 C. (75 mL) water
  • 2 Tbsp. (30 mL) honey
  • 2 Tbsp. (30 mL) fresh lemon juice
  • 1 tsp. (5 mL) ground ground Saigon cinnamon
  • 1/2 tsp. (2 mL) salt
  • 1/4 tsp. (1 mL) ground nutmeg
  • 2 Tbsp. (30 mL) all-purpose flour
  • 1 Tbsp. (15 mL) sugar
  • 1 C. (250 mL) chopped walnuts (optional)
  • 2 Tbsp. (30 mL) butter or margarine
  • Topping
  • 1/2 C. (125 mL) graham cracker crumbs
  • 1 Tbsp. (15 mL) firmly packed light brown sugar
  • 1 Tbsp. (15 mL) Crisco® Pure Vegetable Oil

DIRECTIONS

  1. COMBINE flour, sugar and salt in small bowl. Add milk, eggs and oil, stirring until smooth. Cover and refrigerate 1 hour.
  2. SPRAY a 6-inch nonstick skillet lightly with no-stick cooking spray; heat skillet. Add 2 Tbsp. batter, tilting skillet to make 6-inch crepe. Cook over moderate heat 30 to 60 seconds, or until bottom is light brown. Turn crepe over. Cook 30 to 45 seconds longer or until bottom is light brown. Cool on wire rack. Lightly spray skillet, if necessary. Repeat with remaining batter, spraying as needed. Set aside.
  3. Mix apples, brown sugar, water, honey, lemon juice, Ground Saigon Cinnamon, salt and nutmeg in medium saucepan; heat to boiling. Reduce heat to medium. Cover, and simmer stirring occasionally, for about 10 minutes, or until apples are tender. Mix flour and sugar in small bowl. Stir into apple mixture. Cook, stirring constantly, 1 to 2 minutes longer, or until mixture thickens. Remove from heat. Add walnuts (if using) and butter, stirring until butter melts. Cool mixture slightly.
  4. Heat oven to 400ºF (200°C). Grease a 13″ x 9″ (3.5 L) baking pan. Spread about 2 Tbsp. (30 mL) filling down centre of each crepe. Fold opposite edges of crepe over apple mixture. Arrange crepes in prepared pan, seam side down. Spread remaining apple mixture over crepes. For topping, mix all ingredients in small bowl. Sprinkle over crepes. Bake for 10 minutes, or until hot. Top with whipped cream, if desired.