Not really a crêpe at all, of course, but these thin soft baked pancakes are just as ideal for filling and rolling as the traditional pan-fried version — and with far less fuss and chance of error, these are guaranteed to come out perfectly every time. The ideal solution for when you only want a couple of crêpes … as with a nice breakfast or dinner for two.
A thick apple and blueberry sauce is perfect for late summer and early fall, evoking memories of the just-past blueberry season and anticipation of soon-to-come apple picking, but just as with crêpes any sweet fruit or savory cheese, vegetable or mushroom filling that comes to mind may be used to as nice an effect. Tart apples are my own favorite, but more sugary varieties may appeal to your sweet tooth … or just add a little extra honey to the sauce.
|Baked Whole Wheat Crêpes with Apple Blueberry Sauce|
|Recipe by Lisa Turner|
Published on September 1, 2008
Easy, fool-proof oven-baked crêpes served with a thick and delicious apple and blueberry sauce — a great treat for two