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Salted Caramel Apple Crepes with Toasted Walnuts
Salted Caramel Apple Crepes with Toasted Walnuts

Before you jump to Salted Caramel Apple Crepes with Toasted Walnuts recipe, you may want to read this short interesting healthy tips about Strength Enhancing Treats.

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Yogurt can be a snack many individuals neglect. Eating yogurt in place of a healthy larger lunch just isn’t a good idea. You can’t beat yogurt whenever it comes to a healthy snack though. Along with calcium, it really is a good supply of protein and vitamin B. Easily digestible, yogurt can also help your digestive tract work correctly depending upon the culture used to produce it. Yogurt mixes wonderfully with nuts and seeds. It’s an easy way to reduce sugar while still enjoying a yummy snack.

A large variety of quick health snacks is easily obtainable. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.

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 achieve that.

The ingredients needed to cook Salted Caramel Apple Crepes with Toasted Walnuts:
  1. Use Filling
  2. Get 3 Apples, peeled and diced
  3. Use 1/2 cup brown sugar
  4. Get 1 tsp vanilla extract
  5. Provide 1/4 tsp salt
  6. Use 1/2 tsp cinnamon
  7. Provide Crepes
  8. You need 1 cup flour
  9. You need 2 tsp sugar
  10. Get Pinch salt
  11. You need 3 tbs unsalted butter, melted
  12. Provide 3 large eggs
  13. Use 1 tsp vanilla
  14. Prepare 1.5 cups milk
  15. You need Caramel
  16. Get 10 squares of caramel, melted in microwave
Instructions to make Salted Caramel Apple Crepes with Toasted Walnuts:
  1. 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
  2. Mix all the dry ingredients for your crepes in a medium-large bowl.
  3. Add the wet ingredients to the dry and mix well.
  4. Refrigerate for 20 min (note: you can Refrigerate the crepe batter for up to 2 days)
  5. 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.
  6. Cook on low for about 2-4 min then flip and repeat same on other side.
  7. Fill your crepes with the now slightly cooled filling. Roll or fold (which ever shape you like)
  8. Top with vanilla ice cream (optional) drizzle with caramel, sprinkle with toasted walnuts and top with whipped cream
  9. At the VERY end, take a little flaked salt (itty bitty pinch) and sprinkle lightly.
  10. Enjoyyyyyy

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