Delightful fruit filled dessert, not too heavy, but very, very good.
1. Mix the first seven ingredients in a pan on medium heat until slightly thick to make the apple filling.
2. Mix the next four ingredients together in a separate bowl. In another bowl mix the flour and salt. Pour and whisk the wet mixture into the flour to make the thin batter for the crepes. There should be no lumps.
3. Using a flat iron skillet or a heavy iron frying pan, heat until water drops "dance," when dropped on the surface. Pour a large spoonful of the batter on the surface of the skillet and use the back of the spoon to form a medium sized thin crepe.
4. When bubbles start to form on the crepe, use a long, thin metal spacula to lift and turn over the crepe. Cook for no more than 20 seconds.
5. Turn the crepe onto a plate, and put a line of the apple filling across the middle of the crepe. Roll the crepe, and put into a wax paper lined dish, with the seam facing down. Make more crepes.
6. When serving, squirt a little bit of chocolate sauce on the dessert plate. Place the crepe on top, drizzle some whipping cream on top. As an extra touch, sprinkle some roasted sliced almonds on top.
7. Eat and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 533 | ||
Calories from Fat: 315 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35g | 47 % | |
Saturated Fat 21.1g | 105 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 102.5mg | 32 % | |
Sodium 89mg | 3 % | |
Potassium 306.2mg | 8 % | |
Total Carbohydrate 59.3g | 17 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 54.8g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 533
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