Total Calories: 954
1. Sift together flour and sugar in a small bowl. Combine remaining ingredients in a large mixing bowl. Add dry mixture and beat until smooth.
2. Lightly grease a 6-inch non-stick skillet over medium/high heat. Coat the bottom with about 3 Tablespoons of batter, spreading to cover the bottom of the skillet.
3. Cook until crepe is lightly brown flip and quickly brown the other side. Stack between layers of parchment or waxed paper until all crepes are cooked. Makes a dozen.
1. Prepare the apples and place in a large bowl. Combine the sugar and spice with the cornstarch and sprinkle over the apples.
2. Coat the fruit well. Melt the butter over a medium flame/heat and add the apple mixture. Saute several minutes until juices emerge, lower flame/heat, and continue to simmer until apples are "tender crisp" -- maybe 5 minutes more
(again, depending on the variety used).
3. Turn off flame/heat, cover apples, and hold warm.
Hot Cranberry Syrup:
1. Combine sugar with cornstarch and mix well. Add cold water and stir over medium flame/heat until sugar begins to dissolve. Add cranberries and bring to a boil, stirring constantly.
2. Reduce heat to a low boil and continue cooking as cranberries begins to burst and mixture thickens nicely, approximately 5 to 7 minutes more.
3. Add 1 or 2 drops of red food coloring if the cranberries haven't provided enough color.
To Serve: Fill each crepe with 2 to 3 spoonfuls of warm apple filling, fold to center, adorn with beautiful red cranberry syrup, and garnish with a sprig of edible greenery. Enjoy!
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