Ingredients
½cuporganic spelt flour
¼cuporganic buckwheat flour
2tsporganic date sugar
1tspkosher salt
¾cuporganic low-fat milk
1tbspbrandy
2largeorganic free range eggs
1tbsporganic sweet butter,melted
2tbspsweet butter
3organic apples,different varieties
2tbsporganic evaporated cane juice crystals
½tspmolasses
1tbspbrandy
1tbsporganic lemon juice
whipped yogurt topping
Preparation
Place flours, sugar, and salt in a bowl and combine well, or pulse ingredients in a food processor.
Place milk, brandy, eggs, and melted butter in a measuring cup. Combine the wet and dry ingredients, scraping down the bowl to be sure all ingredients are blended.
Heat a crepe pan or medium skillet. When the pan is hot, lightly grease the pan with a dab of butter. Spoon in ¼ cup crepe batter and swirl the batter around just enough to coat the pan.
Pour the excess back into the batter. Cook for about 1 minute until nicely browned. Loosen the edges and flip the crepe and cook on the other side. Both sides should be speckled brown. Repeat using all the batter, stacking them on a plate to keep warm.
Melt butter in a medium saucepan and gently sauté the apple slices until they begin to soften.
Add the sugar, molasses, brandy, and lemon juice and continue to cook the apples for about 5 minutes on medium heat until the juices start to thicken in the pan.
Roll each crepe with a little warm apple filling and finish with a dollop of whipped yogurt topping.
Serve and enjoy.
