Served Up: Super Simple Saturday Breakfast (Vanilla “Crepe”, with Sauteed Apples and Homemade Whipped Cream)

Saturdays are my vacation days: my one day to chill with friends, work on little projects, have some family time. This Saturday I spent time with my best friend on the planet: Ellen. She begged me to make us breakfast. I wasn’t really feeling it, but then I realized what our alternative was… I decided to make breakfast. Our alternative was cold pizza.

Ellen wanted to have pancakes, but I personally don’t really care that much for them. I don’t like how dense and spongy they are. So I decided to use pre-boxed pancake mix to make a crepe. Was super duper simple, and REALLY delicious. So here is your recipe for pancake mix crepes.

Ingredients (makes two large crepes)

1 cup of pre-boxed pancake mix

1 cup of water (you need to make sure that your batter is pretty thin, but no too runny)

2 teaspoons of pure vanilla extract

1 whole egg ( I used farm fresh eggs)

1 egg white

1 teaspoon of oil


Put all the ingredients into a large mixing bowl and lightly stir. You don’t have to mix it too thoroughly yet, but if you need more liquid, you can add more water at this time. When you get the right consistency pour the whole mixture into the blender. Leave the blender on the lowest setting and let it mix until your batter is smooth and not lumpy, it should also appear a little bit frothy. Get out a pan and let it get quite hot. When it reaches a high temperature spray it lightly. Pour your batter into the hot pan, right into the center of the pan. Use the round part of a spoon to spread the batter around the circumference of the pan. It will cook very quickly so…DON’T take your eyes off of it. (I burned my first one.) When the edge of the crepe is golden brown flip it. Flip it either with a spatula or by using your mad chef skills and just shake the pan.


Now for the apple filling. A lot of people I’m sure just use apple pie filling from a can, but I personally hate the taste of that, and these are so simple to make that it’s worth it to me.

Apple Filling Ingredients:

3 small-medium apples of your choosing

3 teaspoons of raspberry preserve

Cinnamon to taste (I ground my own cinnamon)


Cut the apples into pretty thin slices, and put them in a pan. Cover them with cinnamon and let the pan heat up underneath them. When your pan gets hot and you can hear your apples sizzling, add the preserve into the pan. The preserve will coat the apple and add sweetness. Cook the apples until the preserve is caramelized… Amazing.

Raspberry Preserve

Raspberry Preserve

Home Ground Cinnamon

Home Ground Cinnamon

I decided to top off our crepes with some homemade whipped cream, because I felt like it needed something cold to top it off. I personally don’t like sweet canned whipped topping. I so much enjoy fresh/homemade.


1/2  cup of heavy whipping cream

1/2 teaspoon of lemon juice

1 tablespoon of sugar (you can add more sugar if you have a bit of a sweet tooth)


Blend ingredients until desired consistency. Spoon onto your apples.

Heavy Whipping Cream

Heavy Whipping Cream

Topped Apples with Preserve Coating

Topped Apples with Preserve Coating

So…tada! You have successfully made an apple crepe. So easy, right? I hope that yours came out well. I am so excited that this is my own original recipe!! Comment and tell you what you think! I had so much fun making it, and enjoying a day in with my friend. Happy Saturday’s to the best of us!!

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One thought on “Served Up: Super Simple Saturday Breakfast (Vanilla “Crepe”, with Sauteed Apples and Homemade Whipped Cream)

  1. Pingback: Strawberry Mango Salsa and Black Bean Jar Salads | Produce with Amy

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