Ohio gave us some beautiful sunshine this weekend, so we decided to go apple picking. We bought a $15 bag, and I was originally thinking that I might not have a lot of extras. WHOA, I was super wrong. Our bag was overflowing, and we have at least 25 apples, and I hate wasting food, so I made it my mission to add them into as many of our meals as possible, and of course, that started with Sunday morning breakfast.
As some of you know, I’ve been obsessing over my latest addition to the breakfast lineup, crepes.
Since it’s fall, and everything is either pumpkin or apple everywhere, I’ve been dreaming about an ooey gooey apple pie. I think that the absolute hardest part of staying on track with my health goals is missing my sweets. Luckily, I am able to re-create most everything in a way that leaves me feeling satisfied and guilt-free. These apple pie crepes are exactly what I needed!
These serve 2 people, 2 crepes each (maybe more, depending on how big you make them!)
- 1 large organic apple
- 2 tsp ground cinnamon (split into 2 parts)
- 1 tsp + 1/2 tablespoon raw honey, kept separately
- 1 tsp nutmeg
- 1 tablespoon chopped pecans (optional)
- 1/2 cup whole wheat flour
- 2 egg whites
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened almond milk
- 1/2 tablespoon unsweetened apple sauce
- 6 tablespoons water
- pinch of sea salt
Preheat your oven to 350 degrees, and chop your apples into thick pieces. Spray a baking dish with coconut oil, and place apples skin side down.
Sprinkle the nutmeg and half of the cinnamon over top, and drizzle 1 tsp of raw honey evenly. Throw the chopped pecans in last. Place the apples in the oven to bake for 30 minutes or until soft.
While the apples are baking, prepare your crepes by placing all the remaining ingredients in a food processor and blending until smooth.
Spray a skillet and heat it over medium heat for 3 minutes before cooking the crepes. Once hot, pour enough batter into the pan so that when you swirl it to spread batter around, it covers the entire pan with a thin layer, which you want to do right away. Using a spatula, loosen the edges of the crepe, and after about a minute, flip it over to cook on the opposite side. You want to see the crepe turn golden brown, but not burning. Once it’s cooked on both sides, remove from heat, smear plain or vanilla greek yogurt in the center, and spoon baked apple mixture in. Fold over, and enjoy! Can also drizzle warm honey over top!
Do you guys have any other clean eating apple recipes!? Only 24 more apples to go!