A cinnamon-scented treat these strudel-filled crepes, indulgent, egg-free and sugar-free. I often make crepes in batches and freeze them. When needed, just a few minutes to warm them up and they are ready to be filled as you prefer.
This time they are strudel-filled crepes. So in one go I combined two favorite desserts, crepes + strudel, without eggs, lactose and also without sugar.
I’m talking about crepes today also because it’s February 2nd, Candlemas. What does Candlemas have to do with crepes? I’ll explain now.
I won’t go into the whole history of Candlemas through the centuries; nowadays Candlemas marks the end of winter. Candlemas is a moment of transition, between the dark winter and the bright spring. Candlemas in Late Latin means blessing of the candles.
What recipe is typical for Candlemas? Precisely crepes! In France, by tradition, on Candlemas the first crêpe is flipped with the right hand while holding something gold in the left hand to bring prosperity.
So today flip your crepe; if you want some crepe recipes here they are:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients Strudel-Filled Crepes
for 6 crepes with a 21 cm (8 1/4 in) diameter pan
- 1 1/8 cups type 2 flour
- 1 1/8 cups oat milk
- 2 1/2 tbsp almond butter (100%)
- 1 tbsp extra virgin olive oil
- unrefined sea salt
- 2 Reinette (Renette) apples
- 2 tbsp raisins
- 1 tbsp pine nuts
- 1 tbsp chopped hazelnuts
- 2 tbsp orange compote (oranges)
- ground cinnamon
- ground turmeric
Tools
- 1 Pan
Steps
In a blender, blend the flour with almond milk, add the almond butter, oil, turmeric and salt.
Lightly oil the small pan you have heated; when it is very hot pour a ladleful with a little batter into the center.
Quickly twist your wrist to spread it well over the bottom.
Continue cooking for a few minutes until the edges lift. Gently flip the crepe and continue cooking on the other side for a couple of minutes.
Transfer the crepe to a small plate and continue with the others, always stirring the batter before pouring it into the pan.
Wash, peel and cut the Reinette apples into small cubes. Rinse the raisins. Put the apples in a pan with the raisins and cook for 5 minutes; Reinette apples cook very quickly.
Turn off the heat, add the pine nuts, the cinnamon and the orange compote.
Divide the filling among each crepe and roll. Cut the crepes in half before serving hot.
Tips from Timo and Lentils
In the crepe filling you can put what you usually put in a traditional strudel filling. Try these recipes: very quick apple strudel or apple and chestnut strudel for example — in mine I still had some pre-cooked chestnuts and I added those too.
