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Apple Crisp Crepes

Apple Crisp Crepes
  • Prep 30 min
  • Total 30 min
  • Servings 6
A sweet crepe breakfast treat filled with an apple crisp filling and topped with vanilla yogurt and ground cinnamon.
By Deborah Harroun
Updated October 31, 2012



  • 1 cup Original Bisquick™ mix
  • 3/4 cup milk
  • 2 eggs


  • 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


  • 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.

  • 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 Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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