For the crepes:
- 1 cup all-purpose flour
- 1 1/2 cups skim milk
- 2 eggs
- 1/2 teaspoon extra virgin olive oil
- 1/2 teaspoon vanilla extract
For the apple filling:
- 4 Granny Smith apples, peeled and chopped
- Juice from 1/2 lemon
- 2 tablespoons brown sugar
- 2 tablespoons Splenda
- 1/2 teaspoon cinnamon
Combine the flour, milk, eggs, oil and vanilla extract in a blender. Mix together until the batter is smooth.
Let the batter rest for 30 minutes.
While the batter is resting add the apples and lemon juice to a saucepan. Cook on medium heat.
Add the Splenda and cinnamon to a small bowl and stir together. Add the cinnamon mixture and the brown sugar to the apples.
Let the apple mixture simmer for 5 minutes.
Preheat an 8″ non-stick skillet for 5 minutes.
Spray pan with non-stick cooking spray and add 1/4 cup of batter. Quickly turn the pan in all directions so the batter covers the entire pan.
Let cook for about one minute. Use a rubber spatula to lift up the edge of the crepe and check if the bottom is cooked. Then flip over the crepe and let it cook another 20 seconds.
Add about 1/4 cup of apple mixture to each crape.