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Apple Crepes with Ginger Yogurt Mousse

Whole Wheat Crepes

12 eggs
2 2/3 cup milk
1/2 cup unsalted butter, gently melted in a pot
1 teaspoon salt
1 1/3 cup whole wheat flour

In a small bowl, beat the eggs, milk, butter, and salt until well combined-about 20 seconds.

Sift the flour into a medium size bowl, then add the liquid mixture, beating until well combined-about 1 minute. Using a hand blender, blitz the mixture for 1 minute until well combined.

Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.

Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
Set over moderate heat for about 30 seconds or until a drop of batter sizzles.

Stir the batter well, pour 2 ounces of batter onto the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.

Cook until the crepe edges are golden brown-about 1 minute.

Ginger Yogurt Mousse

1/2 cup sugar
3 “ piece of fresh ginger, peeled and sliced thinly
1 Tbsp vanilla extract
3 C plain yogurt
1 C coffee cream

combine sugar, ginger and 1/2 cup water in a small saucepan and bring to a boil for 45 seconds. Remove from stove, add vanilla and let cool.

whisk yogurt and add cooled ginger mixture and coffee cream. Store in 1 L plastic

layer crepes with stewed apple, cut and top with mousse to serve

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