Breakfast Week Winner – Apple Crepes with Yogurt
Round of applause for our latest recipe contest winner, Cortnie Parson!
Her recipe for “Apple Crepes with Yogurt” received raves from the judges in our Breakfast themed contest. I love how she added orange juice, maple syrup and yogurt to the crepe batter. Plus, there is a dollop of cinnamon yogurt and drizzle of caramel sauce on top!
Cortine says, “This dish is about 20 years old in my family. I was in girl scouts at age 7. They were having a mother/daughter breakfast and me and my mom came up with these. They were a great hit. They are something I will always treasure as a mother/daughter recipe. My daughter will someday know the history of these amazing tasting crepes!”
1 cup Flour
2 cups Vanilla Yogurt, divided
½ tsp Baking Powder
4 Tbsp Orange Juice
4 Tbsp Maple Syrup, divided
3 Apples, peeled and sliced
1 tb Milk
1 tb Butter
¼ tsp Ground Cinnamon
Few Tbs Warmed Caramel Ice Cream Topping
Combine the flour, egg, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup and 1 TB mik into a batter. In a nonstick skillet, saute the sliced apples with 1 TB butter until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon. Using a clean nonstick pan, make thin crepes by first spraying pan with nonstick spray then pouring 4 TB tablespoons of the batter into the preheated pan and rolling it around to cover the surface of the pan. Cook over medium heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds. Continue until all the batter has been used. For each serving, roll each of the crepes around even portions of the apples. Garnish with a dollop of flavored yogurt. Drizzle top with 1 TB caramel topping. Serve with fresh fruit.
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