Cinnamon Apple Noodle and Cheese Stuffed Crepes

I got a Kitchenaid Spiralizer attachment for Christmas so I have been spiralizing everything! My 11 year old had requested Crepes so I decided to make up my own filling. It is not overly sweet like you find with most crepes too!

My photos may be a little lacking as I was doing far too many things at once.







Crepes:

1 cup  all purpose flour (I used Krusteaz Gluten Free All Purpose)
1/2 TB sugar
1/4 tsp salt
1 cup 1% milk
1/2 cup water
2 eggs
2 tsp melted butter


Cheese Filling:
2/3 cup lowfat cottage cheese
1/2 cup plain non fat greek yogurt
1/3 cup sour cream
1/2 TB sugar

Cinnamon Apple Noodles:
2 medium sized fuji apples
1 TB butter
2 tsp cinnamon
1 TB sugar

To start the Crepes:
Combine all ingredients in a high powered blender and blend until smooth.
Pour in a bowl, cover and refrigerate for at least 1 hour.

For the cheese:
Combine all ingredients in a high powered blender and blend until smooth.




For the Apple Noodles:

Spiralize your apples......if you do not have a spiralizer don't worry, you can just core and dice your apple!

In a pan over medium heat melt butter. Add apples, cinnamon and sugar. Cook until the apples are tender crisp.
Keep warm and set aside.




Bake to the Crepes:

Heat a medium sized pan over medium low heat. When it is hot spray it with a little non stick cooking spray.. Holding the pan off the heat pour a scant 1/4 cup and quickly tilt the pan to cover the bottom complete. Return to heat. Cook until the edges are just starting to lift(about 45-60 seconds). Carefully flip and cook on the other side for about 30-40 seconds...remember just like pancakes the first side always browns more evenly than the second, dont worry if it is not perfect, you really dont want them OVER brown anyway.

Repeat with the rest of the batter, keeping the finished ones warm


Filling:
 Place about 2 tablespoons of the apple noodles












Then scoop on about 3 tablespoons of the cheese filling.











Roll Gently and place on plates, repeat until the ingredients are gone.

Top with some warm syrup and serve immediately.

Or to serve at a later time, place each one in a greased baking dish seam side down

(I ended up needing two pans so they weren't over crowded.)
Cover with foil and stick them in the fridge up to 12 hours.

Take them out 30 minutes before baking. Preheat oven to 350l and bake for 30 minute until heated through.