Strawberry Apple Crepes with Maple Cream Cheese Icing

So…..made these last night. OH MY FREAKING GOSH I didn’t know I could make something so delectable. But alas, this is my creation. These beautful crepes are full of fruit and pack in a lot of nutrients (besides all the butter I used to cook them in). And a wonderful plus that I discovered while eating them is that they taste a lot like Pillsbury Toaster Strudels, which used to be my fave, but are now too processed/sugary/unvegan for my taste now.  I made mine for dinner, but these would probably serve up best as a brunch with a nice tall cup of coffee and some scrambled tofu.

For the almonds, feel free to grind them up finely in a food processor or coffee grinder if you have one. I don’t have one, unfortunately, so I just used my good old knife and some elbow grease to chop them up.

Strapple Crepes with Maple Cream Cheese Icing

By Noela Published: February 18, 2013

  • Yield: 4 crepes (2 Servings)

So.....made these last night. OH MY FREAKING GOSH I didn't know I could make something so delectable. But alas, this is my …

Ingredients

Instructions

  1. So, first, you'll want to chop up your fruits. Cut the strawberries from top to bottom, instead of slicing them lengthwise. Core the apple and then slice thinly.
  2. Chop or ground up your almonds as finely as you can get them.
  3. Toss the almonds and fruit into a bowl and drizzle with lemon juice.
  4. Next, assemble all the batter ingredients in a large bowl. Beat well until there are no more flour chunks Crepe batter is quite a bit more runny than pancake batter, so don't be discouraged if the batter is too liquidy--that's how it should be in order to get the thinness of crepes.
  5. In a large skillet, melt some butter on high heat. Move the pan around so as to coat the bottom in a thin layer of butter. Pour the batter onto the skillet using a 1/2 measuring cup for each crepe. The crepe will only need to cook for a good 3 minutes or so, so keep an eye on it so it doesn't burn. When golden brown, remove from heat and place on a plate. Repeat for the rest of the crepes.
  6. Now's time to add the fruit. I put the apples and strawberries in a cute little green-red pattern, overlapping each other just because I like eating pretty food (somehow, it seems to taste better, but it's more than likely a placebo). Feel free to just cram them in there without any patterns.
  7. Fold over the crepes. Drizzle with the maple cream cheese icing, and sprinkle with some extra almonds (if you want). Bon appetit!