6 eggs
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup flour
1/4 cup whole wheat flour
2 tablespoons veg. oil
1 cup water
Filling:
2 packages cream cheese — softened
2 cups chopped apples
1/2 cup raisins
1/2 cup chopped walnuts
3 tablespoons honey
1/2 teaspoon cinnamon
1 pinch nutmeg
Beat eggs, add salt and nutmeg.
Mix in flour. Add oil and water. Stir till smooth
Batter should be thin and must be stirred often as you cook the crepes one by one.
Heat 7-8 in skillet, add a little bit of oil. Enough to coat the bottom.
Discard left over oil.
Pour about 2 Tablespoons batter into bottom and immediately turn pan back and forth to coat bottom.
Patch holes with more batter.
Cook over medium heat until edges begin to curl a bit.
With rubber spatula loosen crepe and gently flip it over.
Cook one to two seconds more then slide crepe onto a plate.
Crepes should not brown.
Stir batter often. If it gets too thick add a little water.
Heat oven to 450.
Grease baking dish.
Mix ingredients for filling, place 1-2 tablespoons along center of each crepe and roll up.
Place in baking dish and bake 10 minutes.
Serve with powdered sugar, whip cream or jam.