Apple Cinnamon Soy Crepe
Crepe Ingredients ½ cup + 2 tablespoons all-purpose flour
2 tablespoons soy flour
¼ teaspoon baking powder
1 teaspoon cinnamon
⅛ teaspoon salt
1 cup plain soy milk
2 teaspoons molasses
1 tablespoon soy oil (vegetable oil)
¼ cup egg substitute
Sautéed Apple Ingredients 2 tablespoons butter
2 large Granny Smith apples, cored and sliced ¼ inch thick
1 teaspoon cornstarch
¼ cup cold water
½ cup brown sugar
¼ teaspoon ground cinnamon
Crepe Instructions Measure the all-purpose flour, soy flour, baking powder, cinnamon, salt, plain soy milk, molasses, soy oil, and egg substitute into a medium sized mixing bowl and mix until all ingredients are incorporated.
Heat a medium sized and slightly oiled non-stick skillet over medium high heat.
Using a ¼ cup measuring cup, pour the batter onto the skillet.
Then pick up the skillet and rotate the skillet until the crepe batter evenly coats the bottom of the skillet.Cook the crepe for approximately two minutes per side; the crepe should be a light brown color.The crepe is now ready to be filled with the sautéed apples (the recipe for the sautéed apples follows this recipe).
Sautéed Apple Instructions In a medium sized skillet, melt the butter over medium heat and add the apples.
Stir the apples constantly and cook until they are almost tender (6-7 minutes).
Dissolve the cornstarch in the water and add to the skillet.
Stir in the brown sugar and cinnamon.
Boil for two minutes, stirring occasionally.
Remove the apples from the heat and fill into the crepes.
Notes *Serving Suggestion: Top the crepe with French Vanilla whipped cream and salted roasted pecans.4 servings (2 crepes each)4 servings (sautéed apples)