Apple Crepes

Ingredients

• 0.3 cup apple juice 
• 0.3 teaspoon cinnamon 
• 4 large eggs lightly beaten
• 1.3 cups flour all-purpose
• 1.3 cups milk low-fat
• 1 pinch salt 
• 0.3 cup sugar 
• 3  tart apples such as granny smith, peeled and cut into 1/2-inch cubes
• 1 tablespoon butter unsalted
• 6 servings vanilla yogurt plain

Equipment

• bowl
• frying pan
• ladle
• whisk
• blender
• kitchen towels

Directions

1. Make crepe batter: In a blender, pulse flour, 1 Tbsp. sugar and salt.
2. Add eggs and milk; blend until mixture is thick and no lumps remain.
3. Pour into a bowl and let stand at room temperature for 30 minutes.
4. Make filling: Melt butter in a skillet; add apples. Saut, stirring occasionally, until apples begin to soften, about 3 minutes.
5. Sprinkle with remaining 3 Tbsp. sugar and cinnamon and saut until apples begin to brown, about 5 minutes longer.
6. Pour in juice; cook 2 minutes longer, stirring.
7. Remove from heat.
8. Whisk batter. If necessary, thin with an additional tablespoon of milk (batter should have consistency of thin cream). Mist a 10-inch nonstick skillet with cooking spray and warm over medium heat. When pan is hot, ladle in 1/4 cup of batter. Quickly tilt skillet so batter coats surface in a thin layer. Cook until edges begin to brown, about 2 minutes. Lift edge of crepe and, using your fingers, carefully flip. Cook for 30 seconds; transfer to a plate. Cover with a clean kitchen towel. Repeat with remaining batter, misting skillet with cooking spray between crepes as necessary.
9. Over low heat, rewarm apple mixture. Fold each crepe into quarters. Arrange 2 on each plate and top with a portion of apple mixture and a dollop of yogurt, if desired.