Here's what you need:
1 cup flour 1 egg 2 cups of unsweetened almond milk 2 apples (we used Red Delicious) 2 tablespoons of white sugar 1 tablespoon of cinnamon 1 tablespoon of margarine/butter
Prepare the crepe mix first by combining your flour, egg, and milk into a large bowl. Cover and refrigerate until apple mixture is ready to be cooked.
In a Ziploc bag, combine two washed, peeled, and sliced apples with 2 tablespoons of sugar and 1 tablespoon of cinnamon. Seal bag and shake to evenly cover apple slices with cinnamon/sugar mixture.
Next, warm 2 tablespoons of water and 1 tablespoon butter/margarine in a medium saucepan. Add apple mixture and cook over medium heat for 10 minutes, or until apples become soft.
Coat a medium sized pan in olive oil or cooking spray and heat on medium. Pour a thin layer of crepe batter over pan, swirling batter in pan to cover the entire surface area. This should look very thin. When crepe begins to form small bubbles, it is ready to be flipped over (they usually only cook for about 2 minutes on each side).
I store the cooked crepes in the oven on warm until the batter is used up. Then, simply spoon apple mixture into crepes, add whipped cream or Greek yogurt for an extra kick, roll up, and enjoy. Today I spooned a thin layer of Marzetti Sea Salt Caramel sauce on the inside of the crepe for a bit more sweetness - I highly recommend it.
This recipe yields about six good sized crepes.