Ingredients
- 1 recipe Basic Quinoa Crêpes
- 2 Tbsp (30 mL) non-hydrogenated margarine
- 4 apples, peeled and thinly sliced
- ½ cup (125 mL) brown sugar
- Packed ½ tsp (2 mL) cinnamon + some for garnish
- ¼ tsp (1 mL) nutmeg
- 1½ cups (375 mL) Astro Original French Vanilla Yogurt or a similar fat-reduced French vanilla yogurt
- Fresh mint leaves for garnish (optional)
Autumn Apple Crepe
Use local apples in this recipe. Ontario Home Economists naturally used Ontario apples. Here we chose Red Delicious for their firmness, but for a softer apple, choose a Honeycrisp or Ambrosia.
Method
Prepare Basic Quinoa Crêpes. When the crêpes are made, in a large frying pan over medium heat, add the non-hydrogenated margarine and sauté́ the apple slices for 2 to 3 minutes, until they start to become translucent.
Add the brown sugar, stirring to coat fruit, and cook for about 2 to 4 minutes, until the mixture is just starting to bubble.
Add the spices and continue to simmer for 5 to 10 minutes, or until the apple slices are tender but not mushy. (Recipe can be made in advance to this point. Cool, refrigerate and then reheat just before serving.)
To assemble: To make sure each crêpe is flavour enhanced, working quickly, brush each crêpe with some of the sauce. Fold the crêpes in quarters and place two on each of six plates. Spoon one sixth of the apple mixture over the top of each pair of crêpes. Add ¼ cup (60 mL) of yogurt to each serving and sprinkle with cinnamon. Drizzle any remaining sauce over the crêpes.
To serve: Garnish with mint if desired. Serve immediately. For a special fall dessert, 2 Tbsp (30 mL) of rum can be stirred into the apple mixture after it has been taken off the heat. Finish the presentation as above.
Makes 12 crêpes • One serving = 2 crêpes plus ¼ of the cooked apple mixture and ¼ cup (60 mL) of yogurt
Submitted byMaggie Beer
Shame to waste apple puffs
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