Apple Cranberry Crepes with Dulce de Leche

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Filled with cream cheese and caramel spread and topped with a mix of apples and cranberries, these crepes are sure to impress guests and family alike. A crepe is really just a thin pancake with a greater proportion of fat than normal pancakes, so boxed pancake mix serves as a wonderful shortcut.

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Makes: 6 servings || Takes: 1 Hour

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3/4 cup (175 mL) partly skimmed 2% M.F. milk

2 large free-run brown eggs

2-½ tbsp (32 mL) melted churned unsalted butter

3/4 cup (175 mL) pancake mix


3/4 cup (175 mL) spreadable cream cheese

2 tbsp (25 mL) Dulce de Leche caramel creme spread


1 tbsp (15 mL) churned unsalted butter

2 Gala apples, peeled, cored and each sliced into wedges

3/4 cup (175 mL) whole cranberries

1/2 cup (125 mL) Dulce de Leche caramel creme spread

3 tbsp (45 mL) 35% whipping cream

Pinch of salt

2 tbsp (25 mL) icing sugar[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/2″][vc_column_text]


Make Batter: Whisk together milk, eggs and butter in medium bowl. Add pancake mix; whisk to combine. Strain through fine mesh strainer into bowl. Cover; let stand for 20 minutes.

Make Filling: Stir together cream cheese and dulce de leche until combined; set aside.

Make Topping: Melt butter in large frying pan over medium-high heat; cook apples for 8 to 10 minutes, stirring occasionally. Stir in frozen cranberries and 1/4 cup (50 mL) water; reduce heat to medium and simmer 5 to 7 minutes or until apples are tender, adding more water if necessary to maintain pourable consistency. Gently stir in dulce de leche, cream and salt until melted and combined. Set aside; keep warm.

Make Crepes: Spray 6 to 8-inch (15 to 20 cm) nonstick frying pan with cooking spray. Heat over medium-high heat. Pour in 1/4 cup (50 mL) of the batter, tilting the pan in circular motion to coat surface evenly. Cook for 1 to 2 minutes or until bottom is light golden. Flip and cook the other side about 1 minute; transfer to a plate and keep warm. Continue to cook crepes, spraying pan each time. Makes 6 crepes.

Arrange crepes, golden side down, on work surface. Spread about 2 tbsp (25 mL) of the filling to cover half the surface of each crepe; fold crepes into quarters. Arrange on large serving platter and pour warm topping overtop. Dust with icing sugar.

Source: President’s Choice[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”stretch_row_content” css=”.vc_custom_1531152059323{padding-right: 15% !important;padding-left: 15% !important;background: #5bc9b2 url( !important;}”][vc_column][vc_basic_grid post_type=”post” max_items=”-1″ style=”pagination” element_width=”3″ item=”1525″ grid_id=”vc_gid:1534860671753-2974a2ac-31de-6″ taxonomies=”38″][/vc_column][/vc_row]