Now that autumn is winding down and December is here, several layers of blankets and piping hot beverages sounds like the perfect way to spend leisurely weekend mornings. One of my favorite parts of those slower mornings is getting up early, and making a giant, time-consuming breakfast while sipping coffee over the stove. I’ll often make my go-to pancake recipe (sometimes making a variation on a favorite with seasonal produce), or try something entirely new, like apple crepes!
This post is sponsored by Honest Cooking.
At the beginning of December, you may still have apples (from the orchard, naturally) and pie pumpkins rattling around the kitchen, but cocoa, peppermint, and homemade cookies are right around the corner. It’s the perfect time to pick the best qualities of both seasons. In that spirit, I tried my hand at crepes for the first time.
Making cinnamon apple crepe filling
These crepes give autumn a proper sendoff (and perhaps use up your last cooking apples of the season!) while transitioning to wintry flavors. The crepes combine a sweet apple filling with a cranberry vanilla tea-infused crepe batter. Since crepes are delicate in flavor, the tart notes of cranberry and sweet vanilla bean shine.
The inspiration for this crepe recipe came from Celestial Seasonings’ Cranberry Vanilla Wonderland rooibos tea. This initially seemed like a challenging flavor to incorporate into a dish. Since there are many flavors present in this tea blend, including cranberry, vanilla, hibiscus, orange, and juniper, I didn’t want to overwhelm the tea by adding too many flavors. The cranberry vanilla tea crepes and the apple cinnamon filling stand on their own, and combine pleasantly in each bite.
While making crepes may seem daunting at first, it’s no more difficult than pancakes once you get the hang of it. These crepes are made with aquafaba rather than egg, and are light, crispy, and fluffy.
Cranberry Vanilla Tea Apple Crepes
For the filling
- 4 medium apples peeled and sliced
- 3 tablespoons brown sugar
- 2 tablespoons water
- 1/2 teaspoon cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
For the crepes
- 1 1/3 cups non-dairy milk
- 2 Celestial Seasonings Cranberry Vanilla Wonderland teabags
- 1/3 cup aquafaba
- 1 cup flour
- 1/2 teaspoon vanilla extract
- Cooking spray or neutral oil
- Maple syrup
For the apples
- Combine the apples, brown sugar, water, and cornstarch in a medium saucepan and stir to coat the apples and dissolve the cornstarch.
- Turn the stove to low-medium and cook the apple mixture, stirring frequently. Cook until the apples are fork tender, about 8-10 minutes.
- Remove from heat and add the lemon juice and vanilla extract. Set aside and keep warm.
For the crepe batter
- Heat the cup of non-dairy milk until just boiling. Steep the 2 teabags in the milk for 6 minutes.
- Remove the teabags and set the milk aside to cool. If you’re left with less than 1 cup of milk after boiling and steeping, reconstitute with water so you have 1 cup of liquid.
- Add the aquafaba to a medium mixing bowl. Whisk until foamy, then whisk in the cooled tea/milk mixture.
- Gradually sift in the flour, lightly whisking after each addition. Add the vanilla extract. Continue whisking until the batter is just combined.
- Warm up a large cast iron or non-stick skillet over medium heat. Spray or brush a thin layer of oil or cooking spray on the heated skillet.
- Using a scoop or ladle pour about 1/3-1/2 cup crepe batter in the center of the pan, then immediately swirl the pan so the batter spreads out evenly. Cook about 1 minute, then flip to the other side and cook for another minute.
- Remove from heat and transfer to a plate and fold in half while you make the remaining crepes.
- Spoon the apple filling into a crepe and fold in half or roll up. Dollop with marshmallow meringue topping, if making, or whipped cream. Sprinkle with cinnamon, drizzle on maple syrup, and serve!
• If the heat is too low, your crepes will turn out pale, gummy, and oily. Conversely, if the pan is too hot, the batter will solidify before it has a chance to spread, resulting in thick crepes that burn before they’re cooked through.