Lacy Satisfaction
It’s the end of February already, and we’re almost done with winter. I truly hope winter is winding down even though we had a really mild one this time in NYC. I’m desperately craving more light and more sun! I had it hard these past few months, fighting autoimmune flares and dealing with daily physical symptoms. I need spring in my soul and zest in my life, not exactly a full blown Mardi Gras but at least some watered down PG-13 version of it for sure.
Mardi Gras may be over but on the other side of the world, people are still celebrating pre-lent holiday of saying goodbye to winter and ushering in spring sunlight. “Maslenitsa” is a Slavic pagan holiday week of many festive activities, including eating as many different versions of crepes as you can. You literally butter (“maslo”) yourself up before a strict lent period is upon you.
I generally don’t follow any food restrictions neither for Western, nor for Orthodox lent periods, nor do I fast on Yom Kippur, as I keep my faith in a different way than the traditional religious observances dictate, but I definitely participate in Maslenitsa week. I mean, food (!), what’s not to love?! Plus, I’m on food restrictions every single day 😂. I think I’ve atoned my soul for the rest of eternity!
Crepes are a traditional Slavic breakfast food that we grew up eating every week. It’s our “toast and jam” staple that never gets boring and one of the first dishes that kids generally learn how to make, observing mom or grandma in the kitchen. You can have sweet crepes or savory ones, eat them for breakfast or dessert, plain ones or stuffed with a variety of fruits, sweet cheese, vegetables, or meats – they’re one versatile dish you can make over and over again with different variations.
I hope you get to make my version of sweet crepes and try a lot of other crepes recipes too.
What’s Cooking This Week
Today’s recipe is sweet crepes that could be served for either breakfast or dessert. They’re vegan and gluten/refined sugar free so they can actually be lent-appropriate too and satisfy a lot of other dietary preferences. You can definitely use regular milk and butter if you want. These are “lacy” crepes that you make with dispensing batter using a condiment bottle to make pretty lacy patterns, but you can make regular crepes too with this recipe. The base of apple cider provides natural sweetness and spice crispness so that no added sugar is necessary. These crepes are stuffed with caramelized apples, however, you can use any other stewed fruit if you like.
Most ingredients are quite simple, and crepes themselves take just 30 minutes to make. You can cook apples prior to making crepes or even the day before.
To make caramelized apples, combine chopped apples, butter (vegan or regular) or coconut oil in a pan a slowly bring to a boil. Stir in honey and maple syrup, spices, grated lemon peel, juice and ginger, cover the pot and let it simmer, stirring occasionally, till all the apple pieces are soft. Once they’re mostly cooked, uncover and let it simmer, stirring again, till all the liquids become thick, and apples are coated and caramelized.
To make crepes, first, combine all dry ingredients separately, then whisk in warm cider and milk, add oil and vinegar at the very end.
Fill a condiment bottle with batter.
Heat up a pan, lower the flame, brush the pan with melted butter and, using a bottle nozzle, dispense the crepes batter, making lacy designs on a hot pan.
Cook each crepe for about 20 seconds on each side (don’t overcook as crepes will be too crispy then), turn on a plate and brush with melted butter again.
Repeat the process, brushing each crepe with butter in between the layers as you pile them up to prevent sticking together.
While the crepes still warm, stuff them with cooked apples and roll up like a cigar.
You can sprinkle some powdered sugar on top, more honey or syrup, or leave them plain.
Alternatively, you can make a basket-like shape and fill it with apples.
Either way, they’re guaranteed to be a hit.
They’re full of sweet and spicy flavors and will be one of your new favorite dishes.
Either for breakfast or dessert, these crepes are delicious with tea, coffee or on their own.
Lacy Apple Cider Crepes with Caramelized Apples
Ingredients
- 1 cup apple cider warm
- 1/2 cup cashew milk warm
- 1/2 cup cassava flour
- 1/2 cup oat flour
- 1/4 cup tapioca flour
- 2 Tbsp avocado oil
- 2 tsp apple cider vinegar
- 1 tsp baking soda
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp salt
- 1-2 Tbsp butter vegan or coconut oil for cooking/brushing, melted
- 4 large apples chopped
- 2 Tbsp butter vegan or coconut oil
- 1/4 cup honey
- 3 Tbsp maple syrup
- 1 Tbsp fresh ginger grated
- 1 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 tsp cloves or mace
Instructions
- To make caramelized apples, combine chopped apples, butter or coconut oil in a pan and slowly bring to a boil.
- Stir in honey, maple syrup, ginger, juice and lemon zest, and spices, cover and let it simmer, stirring occasionally, till all the apple pieces are soft.
- Once they're mostly cooked, uncover and let it simmer, stirring again, till all the liquids are thick, and apples are coated and caramelized.
- To make crepes, first, combine all dry ingredients separately, then whisk in war cider and milk, add oil and vinegar at the end.
- Fill a condiments bottle with batter.
- heat up a pan, lower the flame, brush the pan with melted butter and, using a bottle nozzle, dispense the crepes batter, making lacy designs on a hot pan.
- Cook each crepe for about 20 seconds on each side (don't overcook them as they'll be too crispy then), turn on a plate and brush with melted butter again.
- Repeat the process, brushing each crepe with butter in between the layers as you pile them up to prevent sticking together.
- While the crepes are still warm, stuff them with cooked apples and roll up like a cigar.