Whole Eggs 3 each
Egg yolks 3 each
Water 6 Fl.oz
Milk 9 Fl.oz
Granulated Sugar 3 oz
Salt 1/2 tsp.
Flour 7 oz
Unsalted Butter 2 oz
Fresh or canned Apple quarters (seedless) 16 oz.
White Granulated Sugar 1 Tbsp.
Cinnamon To Taste
Water 2 oz.
Lemon Juice a few drops
1.Wisk together the eggs, egg yolks, water and milk then add the sugar, salt and flour, whisk together.
2.Stir in the melted butter. Cover and set aside to rest for at least an hour before cooking.
3.Heat a small sauté pan and add butter just enough to cover the bottom of the pan.
4.Pour in enough crepe batter to just coat the bottom of the pan making sure it is paper thin.
5.Just before the crepe starts to turn color flip the crepe over to cook the other side then remove and set aside.
6.Place the apple filling in the center of the crepe and fold the crepe from the bottom up to the middle then fold over the left side and then the right side. Then role the crepe up from the bottom to the top and leave the seam side facing down.
7.It is a good idea to add a little of the apple filling to the top to add color and more favor.
1.Using fresh apples toss gently with granulated sugar and add to a warm sauce pot then add water and lemon juice.
2.Cook apples until tender and the sugar has begun to slightly caramelize.
3.Allow to cool slightly then place apples in the center of the then pancake and fold the bottom up one third of the to the center then fold over the remaining two sides.