Apple Crepes with Cinnamon Sugar
Especially children love pancakes, no problem because there is a lot of good in them. Eggs promote the development of children, they help them grow and protect them from underweight. The high quality protein makes them an ideal source of protein, which we need to maintain our muscles. The apples provide plenty of fibre (pectin), which contributes to good digestion. Cinnamon has a relaxing effect and helps digestion but be careful - cassia cinnamon contains a lot of coumarin, which can cause liver damage in large stomachs. Use Ceylon cinnamon, which contains much less coumarin.
Replace the wheat flour with spelt. This is better for many people and the nutty aroma goes well with apples. With the pancakes you can serve a yoghurt cream made of natural yoghurt, lemon and some honey.
Beat the eggs with a little salt, then stir in the sugar, milk and flour thoroughly. Let the dough rest for 15 minutes.
Peel the apples. Use an apple corer to remove the seeds and cut into thin slices. Drizzle with the lemon juice.
Heat some butter in a pan. Pour in 1/4 of the crepe batter into the pan and spread 1/4 of the apples on top. Cook the crepes over medium heat until the bottom is golden brown. Use a plate to flip the crepe. Put the plate upside down on top of the bottom of the crepe; hold down and swirl the plate with the pan.
Flip the pan over and let the crepe fall from the pan to the plate. Butter the pan and bake the rest of the crepes using the same method.
Keep the finished crepes warm in the oven (70°C or approximately 150°F). Before serving, sprinkle with cinnamon sugar, as desired.