Yesterday we spent the day going to and from Chicago for a quick lunch and playdate. We knew it’d have to be a quickie because the girls had gymnastics and dance in the morning and we’ve had to push up bedtime because they’re so tired with the school days. Also, the dog. COVID has changed her life for the better and someone is home 99.9% of the time – she’s not accustomed to holding her business these days!
Mark and I put the girls to bed, raided the fridge for leftovers (shocker, there were tons!), and settled in for Mark Wahlberg’s Spencer Confidential. Despite poor ratings, I thought it was worth watching. I mean, Schitt’s Creek would’ve been my preference, but Mark had control of the remote 😉
Today, there was no alarm setting and per my request, the girls actually helped themselves to the TV and allowed me to sleep until 7:40am. Glorious! I woke up rested and the house was still dark – winter is coming.
Mark took Piper to her swim lesson and Shea and I just got stuff done around the house. You know…laundry, cleaning, homework for Shea…all the fun stuff. Sometimes, Sundays are just no fun. By 11am, I was feeling as though there was no way I’d make it to my 9:30PM hockey game tonight…against the team that keeps beating everyone (badly). If we’re going to get our butts handed to us, I prefer it to be before my bedtime!
Piper got home from her swim lesson and Mark and I decided to tackle brunch together. It took him approximately 2 giant bowls, a big cutting board, 2 knives, 2 spatulas, and a skillet to make eggs and he managed to burn cheese all over the toaster oven all while I prepared these crepes. I ran across a similar recipe this morning and knew we were getting down to our last few apples from the orchard, I needed the crepes ASAP!
A labor of love, they’re worth the time and effort. The girls LOVED these crepes! They especially loved the whipped cream, of course. We talked about how crepes are from France all the different ways you can serve them. Of course they were open to all presentations, so long as they included whipped cream! 😉
- 2 eggs
- 2 cup 2% milk
- 1 Tbsp sugar
- ½ tsp salt
- 2 cup all-purpose flour
- 1 tsp cinnamon
- 2 Tbsp canola oil
- 1 tablespoon butter, for greasing the skillet
- 9 medium apples, peeled, cored, and diced
- 1/3 cup brown sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- In a large bowl, whisk together the eggs, milk, sugar, and salt until well-combined. Whisk in the flour until no lumps remain. Whisk in the oil until well-combined and set aside batter for 15 minutes.
- Meanwhile, combine diced apples, sugar, and vanilla in a sauce pan over medium heat, stirring occasionally. Cook for 20-30 minutes or until apples are tender and gooey.
- After batter has rested for 15 minutes, heat a large, nonstick skillet over medium heat. Once hot, grease with butter and place 1/3 cup batter in the center. Working quickly, pick up the skillet and roll the handle to move the batter into a large, thin circle, creating a crepe about 10 to 12 inches in diameter.
- Cook for 2 minutes or until the surface of the crepe appears mostly dry to the touch. Flip and cook an additional 30 seconds. Repeat with remaining batter, cooking one at a time.
- Fill each crepe with a few tablespoons of apple mixture. Roll and serve with desired toppings, such as a sprinkle or cinnamon or whipped cream*.
Recipe adapted from Thirty Hand Made Days
*not accounted for in nutrition information
Nutrition Information:Yield: 10 Serving Size: 1 prepared crepe
Amount Per Serving: Calories: 251Total Fat: 6.0gCholesterol: 42mgSodium: 150mgCarbohydrates: 46.5gFiber: 2.6gSugar: 25.1gProtein: 5.6g
Love all things apple & cinnamon? Check out these recipes!
- Crock Pot Apple Cinnamon Steel Cut Oats
- Baked Apple Cinnamon Doughnuts
- Vegan Apple Cinnamon Baked Oatmeal
- Apple Cinnamon Quinoa Parfaits
- Giant Whole Wheat Apple-Oat Breakfast Cookies
Weekly Menu: October 18th – 23rd
- Sunday: Chicken Fajitas (using this spice mix) with Instant Pot Mexican Rice
- Monday: leftovers
- Tuesday: Parmesan Risotto with Roasted Shrimp
- Wednesday: Slow Cooker Chicken Burrito Bowl with avocado
- Thursday: leftovers
- Friday: Slow Cooked Brisket Chili