These vanished so quickly we almost missed the photo op!
Crêpes Québécoises
Mix in bowl:
1 cup flour, 1/4 cup white sugar, pinch of salt.
1 egg, splash of vanilla extract, a spoonful of soft butter.
Enough milk to make a medium-thin batter consistency (it will vary, start with 3/4 cup and then add more).
On a nonstick pan over medium-high heat pour a ladle of the batter and tilt the pan around to make a thin and flat crêpe. Flip over when bottom colour is browned, finish 30 sec and set aside. Repeat until all batter used up.
(Yields 4 crêpes. We tripled the batter recipe and served 12 crêpes to feed 4 adults and 2 children)
Yummy Apple sauce
Mix in sauce pan:
3 peeled apples chopped up in very little pieces (1/4 inch strips),
1 tsp cinnamon,
1 cup brown sugar (yes 1 cup)
two large spoonfuls of butter.
Let sit for 15 minutes (while preparing batter above perhaps). Then heat over medium heat stirring on occasion until apples are slightly soft with a little bit of crunch about 5 mins, Ensure not completely mushy.
(yields enough for 12 crêpes)
Last Steps
Roll up crêpes with apple sauce inside like cigars and place on a serving plate. Sprinkle with icing sugar and serve with whipping cream and apple sauce on side.
Also serve some of the crêpes rolled up with chocolate hazelnut Nutella spread and sliced bananas inside, for added variety.
