Mexican Dessert Crepes with Cinnamon-Sugar Caramelized Apples
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 5
Ingredients
  • Buckwheat Crepe:
  • 4 large eggs
  • 1 cup unsweetened soy milk
  • ½ cup buckwheat flour
  • Generous pinch of kosher salt
  • 5 teaspoons olive oil
  • Cinnamon-Sugar Caramelized Apples:
  • 1 tablespoon olive oil
  • 3 medium-sized sweet apples, peeled, cored and chopped into cubes
  • ¼ cup raw cane sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • Caramel Sauce:
  • 1 and ½ cups coconut milk fat
  • 1 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1 pinch kosher salt
  • Mexican Chocolate:
  • 1 extra dark chocolate bar (3.5 ounces)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper
  • Powdered sugar, for garnish
Instructions
  1. Buckwheat Crepes:
  2. Whisk the soy milk and eggs together in a medium bowl. Add the salt. Gradually whisk in the flour until combined.
  3. Slowly heat a medium skillet with low sides until it's on medium high heat. Add one teaspoon olive oil and swirl it around to cover the bottom of the skillet. Once the oil is hot, lift the skillet up off the heat and slowly pour in ½ cup of the crepe batter. Depending on the size of your skillet, you may need a little more or a little less batter. Turn the skillet from side to side as you pour in the batter to spread it out until it covers the entire bottom surface in a thin layer.
  4. Once the batter covers the entire bottom of the skillet in a nice round circle, let it cook for 30 seconds to a minute, until the edges start to curl up. Run a metal spatula under all the edges of the crepe. Flip the crepe. Cook for 30 more seconds then turn the crepe out onto plate. Repeat with the rest of batter and olive oil. Set aside and keep warm.
  5. Cinnamon-Sugar Caramelized Apples:
  6. Heat one tablespoon olive oil in medium skillet over medium-high heat. Add the apple pieces and cook for 5 minutes, stirring frequently, until apples begin to soften. Add the sugar, cinnamon and salt. Turn the heat to medium low and cook for another 15 minutes, stirring occasionally, until apples are soft and caramelized. Set aside and keep warm.
  7. Caramel Sauce:
  8. In a small saucepan, bring the coconut milk fat and brown sugar to a boil over medium-high. Cook, stirring, until the fat melts and mixture is smooth.
  9. Reduce the heat to a simmer, stirring occasionally, for 5 minutes. Stir in vanilla and salt and let simmer for another 5 minutes. Set aside to thicken.
  10. Mexican Chocolate:
  11. Melt the chocolate in the microwave until smooth. Stir in the cinnamon and cayenne pepper.
  12. To Assemble: Divide the apples evenly among the crepes. Roll each crepe into the shape of a burrito and turn over. Drizzle each crepe with caramel sauce and Mexican chocolate. Garnish powdered sugar.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/mexican-dessert-crepes-cinnamon-sugar-caramelized-apples-caramel-sauce-mexican-chocolate-drizzle-dinner-party/