Sunday Crepes: Apples, Herbs, and Pecans

Last Sunday’s crepes were another experiment: apples cooked with herbs de provence and pecans, laid on the crepes with a little bit of miso-cashew cheese sprinkled on top. This particular mixture of fillings made the crepes both sweet and savory–perfect for Sunday brunch.

That morning, I made the crepe batter, and then put it in the refrigerator to set. While it was setting, I cooked some gala apple slices in a little olive oil with herbs de provence and salt, letting them get brown on each side. I also let some whole pecans cook alongside the apples in the pan. The result was this:

I then ground up some cashews (into a powder), and added some miso, some tahini, and some more herbs to make a strong, crumbly cheese. Graham then fried up the crepes, and we were able to dig in!