I never thought that making crepes at home without a real crepe pan was an option until I saw this recipe in Bon Appetit. I'm so glad I tried making them because wow, they are super easy and delicious. I decided to embrace fall so I used fresh Honeycrisp apples that I picked up at the farmer's market. This is definitely something I'll be making regularly for weekend breakfasts this season.
Cornmeal Crepes with Apples
- ½ cup whole milk
- ¼ cup all-purpose flour
- ¼ cup cornmeal
- 2 Tbsp. sugar
- ½ tsp. vanilla extract
- ⅛ tsp. kosher salt
- ¼ cups heavy cream
- Unsalted butter (for skillet)
- 2 ripe apples, sliced
- 1 cup heavy/whipping cream
- Sugar to taste
Whisk egg, milk, flour, cornmeal, sugar, vanilla, salt, and ¼ cup cream in a bowl until smooth.
Heat a 10” nonstick skillet over medium heat. Lightly coat skillet with butter
Add 3 Tbsp. batter, swirling to cover the bottom of skillet. Cook, undisturbed, until edges turn golden and center begins to puff, about 2 minutes. Using a heatproof rubber spatula, loosen edges and then, using your fingers, flip crepe and cook until bottom is dry and set, about 30 seconds longer.
Use a paper towl to wipe off old butter off the skillet before adding more butter. I found that if I added new butter without doing this, that the crepe would bubble and spread into weird shapes and would tear easily when flipping. Follow steps and make more crepes until batter is out.
For the whipped cream, beat 1 cup of heavy cream with sugar until stiff peaks are formed. Fold the whipped cream into the warm crepes and top with apples.