- 2 eggs
- 150 gram all-purpose flour
- 300 ml milk
- 1 tablespoon ground cinnamon + extra
- 3 apples
- about 8 tablespoons mascarpone
- optional: honey and/or powdered sugar for serving
Kitchen equipment needed
- medium-sized bowl
- optional: vegetable peeler
- cutting board & chef’s knife
- 1 medium-sized skillet
- large skillet
- optional: spatula
Preparation — 10 minutes
Create a pancake batter by combining eggs and milk in a medium-sized bowl. Gradually add flour and a tablespoon of cinnamon and stir with a whisk until the batter is smooth.
Peel the apples, you can also rinse them and keep the skin on. Remove the core and chop the apple into cubes. Heat a knob of butter in a medium-sized skillet and cook the apple cubes for a few minutes. You can caramelize them with some sugar and add a bit of cinnamon to taste, but that’s optional.
Finishing the cinnamon crepes — 20 minutes
Heat a bit of butter in a large skillet and add a large spoonful of batter. Divide over the bottom of the pan and make sure the crepes are thin. Turn them over as soon as the top is dry. Repeat for the rest of the batter and keep the crepes warm in between 2 plates.
Serve with a bit of mascarpone and warm apples. You can add some extra honey or powdered sugar if you like, because the batter isn’t sweet. Enjoy!