- 1 cup + Two Tablespoons whole Milk
- 2 Large Eggs
- 1 Cup Flower
- 2 Tablespoons Sugar
- 3 Table spoons + 1 Teaspoon butter (Melted)
- ¼ teaspoon salt
Combine milk, eggs, flower, sugar and salt. Blend in a blender and let sit at room temperature while preparing the filling (about an hour).
FOR APPLE SAUCE FILLING
- 2 Tablespoon Butter Melted Over Medium Heat Until Brown
- 2 Tablespoon Brown Sugar
- 1 Cup Apple Sauce
- 2 Tablespoons Brandy
- 1/2 Teaspoon Cinnamon
- 4 Cloves Crushed
- 1/4 Teaspoon Mace
- 1/4 Teaspoon Nutmeg
Brown butter in sauce pan over medium heat. Add other ingredients and stir. Reduce heat to low, cover and simmer for about 5 minutes.
HOW TO MAKE
Add ½ teaspoon butter or oil to skillet over medium heat. Pour ¼ cup batter into non-stick or cast iron skillet and coat pan evenly. Cook until bottom is golden brown, about two minutes. Losen crepe with spatula. Put a large spoonful of MM Local Apple Sauce Mixture on center of crepe. Fold crepe over twice to create a triangle. Heat both side of crepe for about 20 seconds to heat apple mixture, then remove from heat, drizzle with caramel sauce and serve.
FOR (OPTIONAL) CARMEL SAUCE
- 1 Cup Sugar
- 6 Tablespoons Heavy Cream or Milk
- 3 Tablespoons Unsalted Butter
Heat sugar over medium heat, stirring slowly until melted and pale golden. Reduce heat to low and continue cooking without stirring until deep golden. Add other ingredients and simmer on low heat until mixture is smooth and creamy. Drizzle on finished crepes – delicious!