Rum and Apple Crepes

Don't be daunted by crepes.  It's like making regular pancakes only using runnier batter.  Once you get the hang of it and have the chance to throw a few of the practice ones away, you'll say, "Holy crepe! What was the big deal about!?"

This recipe makes 6 small crepes.  If you want/need more, just double it!

By the way, I hadn't planned to add rum, but Dave convinced me it would be tastier.  He was right - yuuum!  (Only a 1/4 cup, though.  It was noon on a Saturday - wahoo!) 

Also, ignore what I say in the video about 1/2 cup of water - it is a full cup of water for the batter to be runny enough!

Here's what you'll need:

 

                                            





                             Crepe Batter:

                               3/4 C flour

                               1/2 C milk
                               1 C water

                               1/4 t salt

                               Topping:

                               1 large apple, peeled, cored and chopped

                               1/4 C dark rum (or apple juice)

                               3 T butter

                               2 T sugar

                               1/2 t vanilla

                               1/4 t cinnamon

Watch the how to video:

Et voila!

 

Rum soaked apples with cinnamon and vanilla,

crowning 3 tender delicate crepes!

Glorious!