Autumn Apple Crêpes – gluten free

Fall is in the air and the apples are ready for harvest. This recipe is a great dessert for entertaining both adults and kids alike.

The recipe is from The Vegetarian’s Complete Quinoa Cookbook which is short listed for a food writing award with Taste Canada.

Autumn Apple Crepes picture by Mike McColl

Autumn Apple Crepes
picture by Mike McColl

Autumn Apple Crêpes

Recipe created by fellow professional home economist
Deb Campbell, PHEc

In Canada we know how to grow apples. With the huge variety available in the fall and winter months, stretch out your culinary tastes and experiment with different varieties. NOTE: For this recipe we used Astro Original French Vanilla Yogurt, with 1.5 grams total fat per 1⁄2 cup (125 mL), for its flavour and lower fat content.

1 recipe Basic Quinoa Crêpes (see below)

2 Tbsp (30 mL) non-hydrogenated margarine

4 apples, peeled and thinly sliced (see sidebar)

1/2 cup (125 mL) brown sugar, packed

1/2 tsp (2mL) cinnamon + some for garnish

1/4 tsp (1mL) nutmeg

1 1/2 cups (375 mL) Astro Original French Vanilla Yogurt or a similar fat-reduced French vanilla yogurt

Fresh mint leaves for garnish (optional)

Prepare Basic Quinoa Crepes (see below).

  1. When the crêpes are made, in a large frying pan over medium heat, add the non­hydrogenated margarine and sauté the apple slices for 2 to 3 minutes, until they start to become translucent.
  2. Add the brown sugar, stirring to coat fruit, and cook for about 2 to 4 minutes, until the mixture is just starting to bubble.
  3. Add the spices and continue to simmer for 5 to 10 minutes, or until the apple slices are tender but not mushy. (Recipe can be made in advance to this point. Cool, refrigerate and then reheat just before serving.)
  4. To assemble: To make sure each crêpe is flavour enhanced, working quickly, brush each crêpe with some of the cooked apple mixture. Fold the crêpes in quarters and place two crêpes on each of six plates. Spoon one­ sixth of the apple mixture overtop each pair of crêpes. Add 1⁄4 cup (60 mL) of yogurt to each serving and sprinkle with cinnamon. Drizzle any remaining sauce over the crêpes.
  5. To serve: Garnish with mint if desired. Serve immediately.

 Makes 12 crêpes • One serving=2 crêpes with 1⁄4 of the cooked apple mixture and 1⁄4 cup (60 mL) of yogurt

 Nutrition per serving: 373 calories, 39 mg cholesterol, 3 g fibre, 3 g saturated fat, 49 g carbohydrates, 7 g protein, 18 g total fat, 74 mg sodium, 34 g sugars

Excellent source of vitamin D

Basic Quinoa Crêpes (Gluten Free)

Everything old becomes new again. Crêpes were all the rage in the 1970s and are now making a comeback.

3/4 cup (185 mL) quinoa flour 

3 omega-3 eggs

1/4 cup (60 mL) canola oil

1 cup (250 mL) organic vanilla soy beverage

 

  1. In a food processor fitted with a metal blade, process the flour, eggs, oil and soy beverage for 10 to 15 seconds, until smooth (batter must be lump free). Refrigerate batter for at least 30 minutes before cooking. This allows bubbles to dissipate and gives a nicer finished product.
  2. Very lightly grease a small frying pan (7­inch/18 cm) with canola oil. You may only have to do this once; a lightly seasoned pan will give you a more uniform crêpe pancake (see sidebar).
  3. Spoon a scant 3 Tbsp (45 mL) of the batter into the pan and rotate the pan around so that there is an even coating on the bottom of it. Try not to run batter up the sides as this will over crisp the edges. Turn the crêpe over after 30 seconds. Crêpe will be lightly browned on both sides and will be flexible (for folding or rolling).
  4. Place the cooked crêpes on a plate lined with parchment paper to cool. They can either be used in other crêpe recipes or can be frozen at this point for later use. Freeze in small amounts, placing a small piece of parchment between the crêpes and wrapping them in clear plastic wrap. Freeze for up to 1 month.

 

Makes 12 crêpes • One serving = 1 crêpe

 Tips for making perfect crêpes

  • A crêpe pan helps. If you don’t have one, use a heavy-bottomed non-stick frying pan.
  • To measure 3 Tbsp (45 mL) of batter for a single crêpe, use a 1/4 cup (60 mL) measuring cup filled three-quarters full.
  • It’s all in the wrist! As you add the crêpe batter to the pan, swirl the pan at the same time— sort of like patting your head and rubbing your stomach at the same time.
  • The oil helps. Make sure you either use a well- seasoned pan or lightly brush the pan before making each crêpe.
  • Never use soap on a well-seasoned pan. Instead, wipe it clean with a paper towel.

Nutrition per serving: 84 calories, 16 mg cholesterol, 1 g fibre, 6 g total fat, 15 mg sodium, 1 g sugars, 1 g saturated fat, 6 g carbohydrates, 2 g protein

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