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If you can make pancakes, then you can certainly cook crepes. These are thinner and lighter, but with the same flavor and texture as flapjacks. And these egg crepes aptly honor the egg in celebration of World Egg Day.

This is sheer egg on egg. A rich, elegant open-faced egg crepe which softly cradles a fabulous filling of plump apple slices cooked in butter, brown sugar and cinnamon, fresh strawberry slices, on a base of dulce de leche caramel. Layer upon layer of this decadence is finally crowned by huge dollops of whipped cream. Cook the crepes ahead or make them on the spot for a warm dessert. Enjoy them with a cup of tea or coffee.  

It’s simply egg-cellent!

 

Egg Crepes Stuffed with Apples, Berries and Dulce de Leche

Servings: 4

Ingredients: 

• 8 crepes (see recipe below)

• 1 cup cooked apple slices filling (recipe below)

• 1 cup fresh strawberries, sliced, hulled

• ½ cup dulce de leche (bottled)

• Whipped cream, for topping

For Crepes:

(Makes 8 crepes)

• ¾ cup sifted all purpose flour

• 1 and ½ Tablespoon granulated sugar

• 1 teaspoon baking powder

• 2 whole eggs

• ½ cup milk

• ½ cup water

½ teaspoon vanilla extract

• 1 Tablespoon melted butter

• Vegetable cooking spray, for cooking

Directions:

• In a bowl, using a wire whisk, sift together by whisking the dry ingredients: flour, sugar, baking powder.

• Separately in another small bowl, mix the eggs, milk, water, vanilla and melted butter.

• Using a hand mixer, mix together the dry ingredients with the liquids till blended.

• Refrigerate the batter for 15 to 20 minutes.

• Apply cooking spray on an 8-inch diameter non-stick skillet. Over medium-low heat, add ½ cup of the crepe batter. Tilt the pan all around so the batter spreads evenly. You should have a flat surface all around for the crepe. It will take approximately 8 minutes for each crepe to cook. The crepe’s edges will turn brown and the center will turn from liquid to solid.

• When cooked, turn the entire skillet over a large platter, tap the back of the pan to drop the crepe. Cook the next few crepes the same way. Stack them up with a sheet of wax or parchment paper in between to prevent them from sticking together. Set aside while you cook the filling.

Apple Filling:

• 1 large apple, peeled, cored, seeded and sliced

• 2 Tablespoons butter

• ¼ cup water

• ¼ cup brown sugar

• 1 teaspoon cinnamon powder

Directions:

• In a small skillet, over medium heat, add the butter. Once it is melted add the apple slices. Mix around so butter incorporates all over.

• Pour the water, brown sugar and cinnamon powder over the apple slices. Mix all ingredients well. Cook these apple slices for 5 to 8 minutes or till syrup boils and starts to caramelize. Turn off the heat, and remove the pan from the stove top. Put aside.

To Assemble Egg Crepes & Filling:

• Place one crepe open-faced, flat on a large platter.

• Spread a tablespoon or 2 of dulce de leche starting in the center, spreading all over.

• Place a few slices of cooked apples, fresh strawberries. Drizzle with a few drops of brown sugar-cinnamon syrup.

• Place a second crepe, open-faced on top of the first layer.

• Repeat placing dulce de leche, apple slices, strawberries.

• Pour the brown sugar syrup from the cooked apples over the fruits. Allow it to drizzle downwards. Place generous dollops of whipped cream on top of the fruits. Serve!

 

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Elizabeth Quirino believes that “food brings the world together.” She loves to cook, develop recipes, photograph & write about her culinary adventures on her 2 blogs Asian in America & The Queen's Notebook. Outside the kitchen, Elizabeth paints watercolors, reads everything and ends every week with ballroom dancing. For great food stories find her on Facebook and follow Mango_Queen on Twitter.

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