As much as I’ve been trying to focus on my exams, all I can think about is breakfast. My eyes wander into cookbooks and onto blogs — ogling pancakes, waffles and frittatas. Those of you who follow me on Pinterest know that I’ve been clogging your dashboards with every single granola recipe under the sun. #sorrynotsorry 🙂
Since I’m in a breakfast-y mood, let me tell you about those brown butter crepes that I made on Sunday.
The farmer’s market in my neighborhood has the best honeycrisp apples ever. Every Sunday, my dad picks up a huge bag of about a dozen apples (along with a gallon of apple cider). Sure enough, all of the apples are gone by the following Sunday. An apple a day keeps the doctor away! My favorite way to have my “daily apple” is slathered in warm caramel sauce and tucked inside a fresh crepe. ;). That should keep the doctor away.
1 batch whole wheat brown butter crepes
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon cinnamon
2-3 apples, cored, peeled, and diced
whipped cream for serving (optional)
Heat pan over medium heat and add butter. When it starts to bubble,
add apples and cook until softened. Add brown sugar and cinnamon and cook 3-5
minutes, until fully soft and coated in butter and syrup. (Yum.)
Generously spoon apple filling onto crepes, roll up, add a dollop of whipped cream, and enjoy!