2 large granny smith apples, peeled, cored, quartered, each quarter cut into ¼” slices pieces
1/4 cup apple cider or apple juice
1 teaspoon ground cinnamon
Directions
Step 1
In a blender, or a large bowl with a whisk, blend the flour, salt, eggs, milk, ghee, honey and cinnamon. Let the batter rest in the refrigerator for at least 20 to 30 minutes; it may be refrigerated for up to 24 hours. (If you’d like, you can cook the apples while the crepe batter is resting!)
Step 2
Heat a small nonstick sauté pan over medium heat. Brush the pan with a thin layer of ghee or coconut oil. Ladle in about a quarter cup of batter. Quickly tilt and circle the pan to swirl the batter and coat the pan as quickly as you can with a thin layer, (as you would making a thin omelet).
Step 3
Cook the crepe for one to two minutes, until just set and lightly browned on the bottom. Using a thin rubber spatula or your fingers (carefully!) lift up the crepe and flip it over. Cook the other side, for about 30 seconds to one minute, and remove it from the pan. Place the crepe on a plate.
Step 4
Continue to make crepes, placing a piece of parchment paper or wax paper between each one as you stack them on the plate.
Step 5
For the apples: Melt the ghee in a medium sauté pan over medium-high heat until frothy. Add the honey, lemon juice and apples. Increase the heat and cook, stirring gently until the apples turn golden brown and caramelize, about 4 minutes.
Step 6
Remove the apple mixture from the heat and pour in the apple cider, stirring to combine. Sprinkle the cinnamon into the pan and stir once again.
Step 7
To serve, fold the crepes into quarters and place 2 on each plate. Divide the apples among the plates and serve warm.
