How to make
Ingredients
- Crepe batter:
- 1/3 cup (83 mL) all-purpose flour
- Pinchsalt
- 3/4 cup (188 mL)2% or whole milk
- 2large eggs
- Cream Cheese Filling:
- 3/4 cup (188 mL)Spreadable cream cheese
- 2 tbsp (25 mL)PC® Dulce de Leche Caramel Creme Spread
- Apple Topping:
- 1 tbsp (15 mL)unsalted butter
- 2Gala apples, peeled, cored and sliced 1/2-inch (1 cm) thick
- 3/4 cup (188 mL)frozen PC® Whole Cranberries
- 1/2 cup (125 mL)PC® Dulce de Leche Caramel Creme Spread
- 3 tbsp (45 mL)35% whipping cream
- Pinchsalt
- Assembly:
- icing sugar, for dusting
How to make
- Step 1Make crepe batter: Measure flour and salt into mixing bowl. Whisk in milk until smooth and lump-free. Gradually add eggs, whisking between additions, until smooth and lump-free. Cover and let stand at least 20 minutes or refrigerate overnight.
- Step 2While batter is resting, make cream cheese filling: Stir cream cheese with 2 tbsp (30 mL) dulce de leche in small bowl until well combined. Set aside.
- Step 3Make apple topping: Melt butter in large skillet over medium-high heat; add apples and cook, stirring occasionally, 8 to 10 minutes. Stir in frozen cranberries and 1/4 cup (60 mL) water; reduce heat to medium and simmer, stirring occasionally, until apples are tender, 5 to 7 minutes, adding more water if necessary to maintain pourable consistency. Slowly stir in 1/2 cup (125 mL) dulce de leche, the whipping cream, and salt. Remove from heat; cover to keep warm and set aside.
- Step 4Cook crepes: Preheat PC 2-in-1 Reversible Plate Crepe Maker to temperature setting #4, until green light turns on. Ladle 1/4 cup (60 mL) batter onto centre of hot plate. Working quickly, use T-shaped crepe spreader to evenly drag batter in a circular motion, spreading toward edges of plate. Cook 1 minute, or until surface no longer looks wet and bottom begins to brown. When edges lift easily with spatula, carefully slide spatula under one third of crepe, then flip onto other side; cook 30 seconds more. Remove to a large plate and repeat with remaining batter, making a total of 6 crepes.
- Step 5Assembly: Arrange 1 crepe on work surface. Spread about 2 tbsp (30 mL) cream cheese filling over half of crepe. Fold crepe in half to enclose filling, then fold in half again. Transfer to large serving platter. Repeat with remaining crepes and cream cheese filling. Spoon apple topping over crepes and dust with icing sugar.
- No crepe maker? Follow these instructions for using a non-stick skillet in Step 4.Preheat greased 8-inch (20 cm) non-stick skillet over medium heat. Ladle 1/4 cup (60 mL) crepe batter onto centre of skillet. Working quickly, swirl pan in a circular motion, spreading batter towards edges. Cook 1 minute, or until surface no longer looks wet and bottom begins to brown. When edges lift easily with spatula, carefully slide spatula under one third of crepe, then flip onto other side; cook 1 minute more. Remove to a large plate. Repeat with remaining batter.
