Lunch: Apple Crepes

Recipe by Todd English To showcase fall's favorite fruit, Chef Todd English sautes apples to create a stellar crepe stuffing.

This recipe includes superfoods such as:

Cinnamon, Apples

Health benefits of Apple Crepes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

6 tbsp. unsalted butter
4 large Gala apples
3/4 c. sugar
1 tsp. ground cinnamon
1 1/2 tsp. salt
6 large eggs
1 c. milk
1 c. all-purpose flour
2 tbsp. vegetable oil
1/2 c. mascarpone

Instructions

In a large pan over high heat, melt butter. Sauté apples, 1/2 cup sugar, cinnamon, and 1/2 teaspoon salt, about 5 minutes. Set aside.
In a medium bowl, whisk eggs and milk. Add flour and remaining sugar and salt; whisk until smooth. Heat a 6-inch nonstick pan over high heat. Brush pan with oil and coat with 1/4 cup batter. Cook crepe until golden, about 1 minute; flip and cook for 30 seconds. Repeat with remaining batter.
Fill each crepe with 1/4 cup apples, fold in half, and top with 1 tablespoon mascarpone.

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