I love crepes and have always wanted to indulge myself with a stack of them, which I finally did this past weekend. For a brunch dessert, I made a stack of mini crepes. Each layer of crepe is filled with apple cinnamon as well as whipped cream. You can also add a scoop of ice cream to make it a la mode. What You Need:

For Crepe

• 1 cup all purpose flour
• 2 eggs
• 1/2 cup water
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1/4 teaspoon sugar
• Whipped cream

For Apple Filing

• 2 apples, diced
• 2 teaspoons cinnamon powder
• 3 tablespoons brown sugar (you may need more if the apple is sour)
• 2 tablespoons butter

 

What You Need:

1. Melt the butter in a saucepan. Stir in apple, cinnamon powder and brown sugar. Stir well and simmer for a few minutes. Set aside.
3. Melt the butter in a saucepan.Stir in apple, cinnamon powder and brown sugar. Stir well and simmer for a few minutes. Set aside.

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the sugar and butter; beat until smooth.
2. Heat a lightly oiled frying pan over low heat (I have used one of those small egg pan, it’s perfect size for a mini crepe cake). Scoop the batter onto the pan, tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 1 minute, until the bottom is light brown. Turn and cook the other side. Be sure not to overcook them as it will harden and become crispy.
4. Repeat steps 2 & 3 until you have used all the batter. I have made 18 mini pancakes with the batter.
5. Set aside to let the crepes cool.

1. Stack the crepes together and in between each layer, add whipped cream and the apple filling.