Crepes with homemade apple and berry fillings
Serves six • Makes approximately 18 crepes • Allow 60–75 minutes
| Component | Ingredients per patrol of six |
|---|---|
| Crepe batter | 1½ cups flour; 3 eggs; 2¼ cups milk; 1½ tbsp granulated sugar; 3 tbsp melted butter; ¾ tsp vanilla; generous pinch of salt |
| Skillet butter | About 1½ tbsp additional butter |
| Apple filling | 3 medium apples, peeled, cored, finely diced; 1½ tbsp butter; 3 tbsp brown sugar; ¾ tsp cinnamon; 3 tbsp water |
| Berry filling | 8 oz frozen mixed berries; 1½ tbsp granulated sugar; 1½ tsp lemon juice; 1 tbsp flour mixed with 1½ tbsp cold water |
Prepare both fillings from scratch
Apple: Combine filling ingredients in a covered saucepan. Simmer 10–15 minutes, stirring, until apples are soft. Uncover briefly to thicken. Transfer to a covered serving bowl.
Berry: Heat berries, sugar, and lemon juice until bubbling. Stir in the flour and water mixture. Simmer gently 3–5 minutes, stirring, until thickened and flour is cooked. Transfer to a covered serving bowl.
Cook the crepes
1. Whisk flour, sugar, and salt. Gradually whisk in eggs, milk, melted butter, and vanilla until smooth. Rest batter 15 minutes while preparing fillings.
2. Heat a lightly buttered nonstick skillet over medium camping stove heat.
3. Pour in about ¼ cup batter and immediately swirl into a thin layer.
4. Cook 45–60 seconds, flip, and cook another 15–30 seconds, until set. Repeat, adjusting heat and lightly buttering as needed.
5. Serve about three crepes per person. Divide both fillings among the six campers.
Equipment: camping stove and fuel, nonstick skillet, small saucepan, mixing bowl, covered serving bowls, whisk, spatula, knife, board, and measuring tools. Keep milk, eggs, butter, and berries chilled throughout the weekend.