Want to try something new this weekend? These Apple-Cranberry Crepes are a fun idea for brunch! OH, and it smells amazing while crocking away all by it’s self on the counter 🙂 Apple-Cranberry Crepes are perfect for breakfast any time or even a dessert… the cranberries and apples are so festive looking, they’re fun to make this time of year! Try some Apple-Cranberry Crepes for your family brunch this weekend!!!

Apple-Cranberry Crepes

Ingredients

Quarter apple, remove seeds

Combine spices, dried cranberries, and apples in Crock-pot

Cook on low for 2 hours, add butter

Combine orange juice, cornstarch, sugar, almond extract

Add to Crockpot, stir in, cook on high for 15 minutes to thicken

And here’s the Crepes:

Ingredients

Whip eggs and 1/4 C milk

Add flour and salt, mix until smooth

Add melted butter, mix until smooth

Pour 1/4C batter into a sprayed and heated pan

Flip over and cook

Place the Apple-Cranberry filling in the middle of the crepe and roll. Garnish with whip cream and cinnamon if desired

This crepe recipe is from my kids dad… he used to make them when they were little. The recipe is from a Swedish Cookbook he had so they’re really good!!

I threw some canned whipping cream on our crepes to make them pretty! You can also serve them with a scoop of ice cream for more a dessert! Anyway you serve these Apple-Cranberry Crepes you’ll love them : )

Yield: 8

Apple-Cranberry Crepes....

Ingredients

2 large baking apples, gala, jonathan, washed, cored, wedged (total of 12 wedges for each apple)
2 large tart apples, granny smith washed, cored, wedged
1/4 C dried cranberries or cherries
3 Tblsp lemon juice
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 C orange juice
2 Tbsp sugar
1 1/4 tsp corn starch
1/2 tsp almond extract
Crepes:
3 eggs
1/2 C milk
1/2 C flour
1/2 tsp salt
1 Tbsp melted butter

Instructions

Combine first seven ingredients in crock-pot and toss until coated.
Cook on low for 2 hours.
In small bowl combine the remaining ingredients.
Stir into apples, turn to high, cook 15 minutes to thicken.
Serve rolled up in crepes.
Crepes:
Whip eggs and 1/4 C milk, add flour and salt until smooth, add remainder of milk, mix until smooth, add butter, mix until smooth.
Batter should be really thin.
Cook in a hot, cooking sprayed pan.
Pour 1/8 C batter into center of pan, circle pan to make a large, thin pancake.
Once batter sets turn over. Should be lightly browned.
Place filling in the middle of crepe, roll, garnish with whip cream and cinnamon.
(For a dessert use ice cream instead)