Brunch Crèpes with Apples and Brie
Crèpes stuffed with caramelized apples and Brie (or Camembert) strike a perfect balance between sweet and savory. Also try filling these basic crèpes with other ingredients like spinach and cheese, or marinara sauce, mozzarella and chicken.
Slice the 1/2 apple and begin sauteeing it in a pan with the 2 T. butter. Sprinkle with cinnamon. Continue sauteeing until the apple becomes soft.
Slice the Brie or Camembert thinly. Set aside.
As soon as each crèpe is flipped over, place a portion of cooked apple and a portion of Brie in its center, letting the cheese melt a bit.
To serve, fold the top down, the bottom up, and the sides in to create a little envelope before sliding the crèpe onto a plate.
Whisk eggs as if for scrambling, then add milk, sugar, and salt. Slowly sift in flour, whisking well between additions. The batter should be quite thin and runny.
Lightly oil your crèpe pan and then heat it over medium-high flame until a drop of water sprinkled in the pan sizzles and dissipates almost immediately.
Pour batter by about 1/4 cupful and immediately tilt the pan this way and that to allow the thin batter to cover its surface entirely. If it doesn't, add a bit more batter.
When crèpe batter begins to look sightly "dry" on top, it is ready to be flipped with a spatula and filled.