Makes 12 crepes (allow 2-3 crepes per person)
- 1 cup flour
- 1 tbsp sugar
- ½ tsp salt
- 1 cup whole milk
- 2 eggs
- 1 tsp Vanilla
- Butter for cooking
- 250 g Ricotta cheese
- 1 Lemon zest and juice
- Sugar to taste (2-3 tbsp)
- 1/8 tsp Nutmeg
- ½ tsp Cinnamon
- Sliced or cubed Apples
- 2 tbsp Brown Sugar
- Maple syrup
For the crepes, combine flour, sugar and salt in a bowl. Add eggs and milk, then combine thoroughly with a whisk. Mixture should be silky smooth. Let sit in fridge while you prepare the rest.
For the apple topping: In a pan, heat butter and brown sugar on medium until bubbly and golden.
Add apples, cinnamon, nutmeg and salt, cook on medium-low until apples are soft. Turn off heat and finish with maple syrup
Ricotta Filling: Combine all ingredients, mix well, set aside
Crepes: In a non stick pan, melt small amount of butter on medium/ low
Add 1 ladle of crepe batter, cook on 1 side till bubbles form, flip, cook until golden. Stack crepes to keep warm and soft.
Spread ricotta mixture thinly onto crepes, fold into quarters. Serve 2-3 crepes per person. Top with apple mixture and serve!