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Before you jump to Salted Caramel Apple Crepes with Toasted Walnuts recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.
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Refrigerators and freezers use a lot of electricity, particularly if they are not operating as effectively as they should. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.
The kitchen by itself gives you many small means by which energy and money can be saved. Natural living is definitely something we can all accomplish, without difficulty. Largely, all it will take is a bit of common sense.
We hope you got insight from reading it, now let’s go back to salted caramel apple crepes with toasted walnuts recipe. To make salted caramel apple crepes with toasted walnuts you need 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Salted Caramel Apple Crepes with Toasted Walnuts:
- You need Filling
- Get 3 Apples, peeled and diced
- Provide 1/2 cup brown sugar
- Get 1 tsp vanilla extract
- You need 1/4 tsp salt
- You need 1/2 tsp cinnamon
- Prepare Crepes
- Use 1 cup flour
- Take 2 tsp sugar
- Take Pinch salt
- Prepare 3 tbs unsalted butter, melted
- You need 3 large eggs
- Provide 1 tsp vanilla
- Prepare 1.5 cups milk
- Take Caramel
- Get 10 squares of caramel, melted in microwave
Steps to make Salted Caramel Apple Crepes with Toasted Walnuts:
- Place all the filling ingredients in a saucepan and cook it on medium-low heat for about 1 hr or until soft but with a little bite still. Set aside
- Mix all the dry ingredients for your crepes in a medium-large bowl.
- Add the wet ingredients to the dry and mix well.
- Refrigerate for 20 min (note: you can Refrigerate the crepe batter for up to 2 days)
- When ready: heat a pan and melt a pat of butter. Pour about 1/4 cup of crepe batter and swirl around the pan to cover the bottom of the pan.
- Cook on low for about 2-4 min then flip and repeat same on other side.
- Fill your crepes with the now slightly cooled filling. Roll or fold (which ever shape you like)
- Top with vanilla ice cream (optional) drizzle with caramel, sprinkle with toasted walnuts and top with whipped cream
- At the VERY end, take a little flaked salt (itty bitty pinch) and sprinkle lightly.
- Enjoyyyyyy
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