Harvest Apple Crepes
1 cup cake flour
2 tablespoons powdered sugar
3/4 cup whole milk
1/2 teaspoon salt
5 tablespoon melted butter
In a bowl, sift together all dry ingredients. In another bowl, beat eggs until light. Add milk and butter. Mix well. Add wet ingredients to dry and beat until well blended. Heat a crepe pan to hot. Season surface with melted butter.
Ladle 2 ounces of batter at a time into pan. Work batter on pan surface until it is completely covered. Cook for about 90 seconds. Turn quickly with a fork. Cook on other side about 90 seconds. Slide onto plate and fill.
Repeat until all batter is used. Crepes may all be made and then filled.
They will remain pliable. Fill with apple filling and serve warm.
2 cups sliced apples
1/2 cup apple juice
1/2 teaspoon cinnamon
1/2 cup sugar
3 tablespoons cornstarch
Place apples, apple juice, sugar and cinnamon in a pot and cook until apples are tender (about 5 minutes). Add cornstarch to a little apple juice in a small bowl and stir with a whisk. Add to apple mixture. Stir until mixture is thickened and clear. Remove from heat and fill crepes. Use 2 tablespoons filling per crepe. Roll crepes as jellyroll and place on platter.
Keep warm in oven, covered with foil. When ready to sere, sprinkle with additional powdered sugar. Pass around sweetened sour cream with a little cinnamon mixed in, or whipped cream with mascarpone cheese.