New Reason for Blogging

So I kind of feel like I am boring when I blog since I don't have kids or pets to write about and now I don't even have a job to write about. LOL So I have discovered the new thing I want to start blogging about...FOOD!!! I love trying new recipes so I am going to share my adventures on this blog and let you know whether you should try it out or not. Then I will also tell you what I did or would do differently. So here goes...

I LOVE crepes. My favorite crepe that I have ever had is a brown sugar crepe which I will explain later in the post, but my most recent attempt was apple crepes. I woke up on New Year's Day and began making my crepes. Sadly I didn't have an apple corer(I don't know if that is how you spell it) therefore while I was trying to core the apple with a knife I sliced my thumb. It was a pretty deep cut, I almost thought I had to go get stitches. Luckily, I didn't but my apple crepe attempt was put on hold until the following day. The reason I write this is to tell you, if you are going to make this recipe please get an apple corer or be VERY VERY careful.

This is a picture of my finished Apple Crepes. --------->

APPLE CREPES

Ingredients
1 1/4 cups all-purpose flour
1/4 cup sugar
Pinch of salt
4 large eggs, lightly beaten
1 1/4 cups low-fat milk
1 tablespoon unsalted butter
3 tart apples, such as Granny Smith, peeled and cut into 1/2-inch cubes
1/4 teaspoon cinnamon
1/4 cup apple juice or cider
Plain or vanilla yogurt, optional
Preparation
1. Make crepe batter: In a blender, pulse flour, 1 Tbsp. sugar and salt. Add eggs and milk; blend until mixture is thick and no lumps remain. Pour into a bowl and let stand at room temperature for 30 minutes.

2. Make filling: Melt butter in a skillet; add apples. Sauté, stirring occasionally, until apples begin to soften, about 3 minutes. Sprinkle with remaining 3 Tbsp. sugar and cinnamon and sauté until apples begin to brown, about 5 minutes longer. Pour in juice; cook 2 minutes longer, stirring. Remove from heat.

3. Whisk batter. If necessary, thin with an additional tablespoon of milk (batter should have consistency of thin cream). Mist a 10-inch nonstick skillet with cooking spray and warm over medium heat. When pan is hot, ladle in 1/4 cup of batter. Quickly tilt skillet so batter coats surface in a thin layer. Cook until edges begin to brown, about 2 minutes. Lift edge of crepe and, using your fingers, carefully flip. Cook for 30 seconds; transfer to a plate. Cover with a clean kitchen towel. Repeat with remaining batter, misting skillet with cooking spray between crepes as necessary.

4. Over low heat, rewarm apple mixture. Fold each crepe into quarters. Arrange 2 on each plate and top with a portion of apple mixture and a dollop of yogurt, if desired.


Dani's tips:
-My first crepe didn't turn out well and I think it was because I sprayed too much Pam on my pan so be careful with that.
-I didn't use any apple juice or cider and it turned out just fine.
-Instead of putting the yogurt on the outside, I spread vanilla yogurt on the crepe before folding it in half and then into fourths.
-If you want you can sprinkle powdered sugar on the top, it just adds a little more to the presentation and a little more flavor for your sweet tooth.
-If you want to have Brown Sugar Crepes:
*Skip all the apple stuff
*Make the crepe as above, before folding spread butter while it is still hot.
*After butter has melted sprinkle brown sugar on top.
*Fold the crepe and garnsh with whipped cream.


I hope you like this receipe. Joel and I sure did!!
This recipe has been borrowed from All You Magazine.