Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Buttermilk baking mix

  2. 1 cup 237ml 2% low-fat milk

  3. 1 Egg

  4. 2 tablespoons 30ml Butter or margarine

  5. 2 tablespoons 30ml Apples - peeled, cored and (large) thinly sliced

  6. 1/2 cup 118ml Honey

  7. 1/2 cup 118ml Apple juice

  8. 1/2 teaspoon 2 1/2ml Ground cinnamon

  9. 1/4 teaspoon 1 1/3ml Ground nutmeg

  10. 1 Vanilla ice cream - frozen yogurt or whipped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To prepare crêpe wraps: In medium bowl, whisk together baking mix, milk and egg until thoroughly mixed. Heat a 8-inch nonstick pan over medium heat. Pour approximately 1/4 cup batter into center of pan, swirl pan gently to coat thinly and evenly. When edges are brown, gently flip. Slide pancake out of pan when second side is done. Continue cooking batter to form 4 crêpe wraps. Set aside. To prepare filling: Melt butter in medium pan. Add apples and cook over high heat until apples are lightly browned, about 3 minutes. Add honey, apple juice, cinnamon and nutmeg. Reduce heat and simmer 5 minutes. To assemble wrap, place one scoop of ice cream in center of each crêpe wrap. Top each wrap with approximately 1/2 cup apple mixture. Fold in sides to wrap.


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