A Brunch of Crepes and Apples

Sunday Crepes:

These are a little time consuming but fun to make! They're great for any fancy brunch - but I've also frozen them and warmed them up for a camping breakfast treat.

~ Combine in a food processor and process to blend*:
1 cup flour
1 tbls sugar
~Add with motor running and process until smooth:
1 cup milk or soy milk
1 tsp vanilla extract
3 eggs
3 tbls melted ,cooled ,butter or margarine
1 tsp grated orange rind (opt.)

~ Heat a 7 in. non stick skillet (about ‘water droplets dancing hot’):
And coat it with a very thin film of margarine or butter for each try (opt.)

~Pour in 3-4 tbls of batter, then quickly tilt the pan so the batter spreads
evenly, covering most of the bottom of the pan. Cook until the edge curls up
a bit (30-45 seconds) then flip- cook only 5-10 seconds. Folding the crepe over
itself into a pie wedge shape makes it easier to remove from the pan and helps keep it moist in a warming oven while you cook the rest.

*Makes 12 crepes- recipe doubles easily- but you have to have a big processor to
handle it all at once. These keep 2 days wrapped and covered in the fridge-

Serve with Fried Apples or other crepe toppings.

Fried Apples:

~ Saute in large non stick pan until just barely softening
4 green apples, cored , partially peeled, rough chopped
4 tbls margarine
~Add, and continue cooking until syrupy- but the apples still hold their shape:
1/4 cup packed light brown sugar
1 tbls ground cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup orange juice
1 tsp grated orange rind (opt.)

Quick Fruit Toppings:

~Combine in small saucepan over medium heat-just until first boil:

2 cups fresh berries
3 tbls orange marmalade