Apple Crisp Crepes

Apple Crisp Crepes

Blogger Deborah Harroun of Taste and Tell shows you how to turn apple crisp into breakfast! Learn to make this recipe with our how-to article.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

Crepes
1
cup Original Bisquick® mix
3/4
cup milk
2
eggs
Filling
2
medium Granny Smith apples, chopped
1
tablespoon lemon juice
1/2
cup old-fashioned oats
2
tablespoons packed brown sugar
1/2
teaspoon ground cinnamon
Topping
2
containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt
Ground cinnamon to taste
  1. In medium bowl, beat Bisquick mix, milk and eggs with whisk until smooth.
  2. Spray 6- to 7-inch skillet or crepe pan with cooking spray or grease lightly with butter; heat over medium heat. For each crepe, pour about 2 tablespoons batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, greasing skillet as needed.
  3. Stack crepes, placing waxed paper between each; cover to keep warm and prevent crepes from drying out.
  4. Meanwhile, in medium microwavable bowl, stir together all filling ingredients. Microwave uncovered on High 5 minutes, stirring once.
  5. To assemble, spoon 1 to 2 tablespoons filling down center of each crepe. Roll up; place seam side down on plate. Serve crepes topped with yogurt and cinnamon.
Makes 6 servings (2 crepes each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For even more spice, add a dash of cinnamon to the crepe batter.
Crepes can be made ahead of time and refrigerated or frozen. Layer with waxed paper between each crepe and place in a resealable food-storage freezer plastic bag.
Use your favorite type of apple in the filling.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.