Crêpes are always a good choice for teatime or dinner with friends. This recipe will combine tastiness and health. Walnuts, apples, cinnamon, honey is a perfect combination for protecting your health!
Crêpes are rich in proteins whereas apples are rich in minerals (potassium, phosphorus, zinc, copper, manganese), in vitamins (E, A, C, B) and in fibers. It also contains antioxydants such as flavonoids.
Cinnamon is an excellent spice: rich in antioxydants, it also reduces significantly the glycemix index (GI) of the preparation where it is incorporated! It’s therefore highly recommended for weight control.
Walnuts are rich in omega 3, phytosterols which reduce naturally cholesterol and glutathione, an antioxydant which is particularly good for the immune system.
Honey has a lower Glycemic Index than sugar. Moreover, it’s a natural “prebiotic” promoting the intestinal flora and it is rich in antioxydants such as flavonoids.
Apple, walnuts and cinnamon French crêpes recipe
For 16 crêpes
- Preparation: 20 minutes
- Rest (optional): 1 hour
- Cooking: 30 minutes
- Total: 1 hour 50 minutes
- 1 cup (250g) wheat flour
- 3 eggs
- 2 cups (500 ml) semi-skimmed milk
- 1 pinch of salt
- 8 apples (diced)
- 10.6 oz (300g) crushed walnuts
- 2 tablespoons butter
- 2.47 oz (70g) liquid honey (quantity of honey can be adapted to your preferences)
- 1 to 2 pinches cinnamon
- Beat the eggs into a bowl
- Pour the flour into a large bowl and make a well in the center. Add a pinch of salt and the eggs. Mix together.
- Add 1/5 of the milk. Mix well. Add another 1/5, mix. Keep adding and mixing progressively the milk into the flour. Tip: if you use warm milk, it will be easier to avoid the lumps
- The crêpe batter should be smooth and fluid
- If you have one hour, it’s better to leave the preparation (covered) in the fridge for one hour. The result will be better. Mix again the preparation and add eventually milk if the preparation is too thick
- Warm one non-stick surface pan on medium fire heat. The pan should be as flat as possible.
- When the pan is hot, pour one ladle of the preparation into the pan. Shake softly the pan: the preparation should cover all the surface of the pan and be as thin as possible.
- When the surface of the pancake becomes dry (cooked), turn over (try to toss it if you want, I never do it, it’s always a disaster!) and cook the other side. Personally I prefer when it’s almost crispy, my husband prefers when it’s still smooth… try and adopt your best cooking strategy!
- Lay the pancake on a plate
- Process similarly for all the pancakes. Superpose the French crêpes on the plate. They will remain warm.
- Brown the apples in a pan with butter, cinnamon and honey
- Let caramelize for about 4 minutes at low heat
- Cool the mixture
- Add the walnuts
- Fill the crêpes
- Serve and enjoy!