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SPRING HAZELNUT CREPES

Serves 8

1 cup All Purpose flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, beaten
11/4 cups liquid hazelnut coffee creamer
1/4 teaspoon vanilla extract
1 tablespoon oil
Vegetable spray

Combine flour, salt and cinnamon. Add eggs and creamer. Whisk mixture until smooth (no lumps).
Lightly grease and heat non-stick, flat-bottom skillet over medium heat. Spoon 2 tablespoons of batter into pan. Quickly tilt pan to spread batter over hot surface. Cook until lightly brown on both sides.
Stack crepes between layers of paper towels. (To prepare in advance, wrap with foil and refrigerate.)


APPLE FILLING
1 (21 oz.) can “more apple”pie filling
2 tablespoons butter
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon sugar
1/2 cup apple butter
1/2 cup cream cheese
Apple butter, garnish
Confectioners’ sugar, garnish

Combine first five ingredients in sauce pan. Cook over medium heat until hot. Set aside.
Combine apple butter and cream cheese. Beat on high until fluffy and thick. Spoon 2 tablespoons of apple filling onto one side of crepe and top with 2 tablespoons of apple butter filling. Roll and place seam side down on plate. Top with 2 teaspoons of apple butter and sprinkle with confectioners’ sugar. Repeat for remaining crepes.


Georgia Egg Commission