The Hungry Skier: (Any Time, Any State) Vermont Crepes

Note: This is the second recipe in an occasional series of heart-healthy and fitness-ready food recommendations for skiers. The following was submitted by Olympic biathlete Tracy Barnes, who co-wrote the Twin Biathletes’ Cookbook with her sister, Lanny. For more on the Colorado-based Barnes twins or to buy their book, visit their blog, twinbiathletes.com. Have a favorite recipe of your own? Share it with us by emailing alex@fasterskier.com.

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For Crepes

• 1 egg
• 1 cup milk
• 1 cup flour
• pinch of salt

For Filling

• 1 cup tart or sweet apple cubed
• 1 lb of sweet ground sausage
• 1/2 cup cubed Vermont cheddar
• Italian seasonings
• Maple syrup (to drizzle on top)

Mix crepe ingredients in a blender and blend until smooth. Heat crepe pan until hot. Pour small amount of crepe mixture into bottom of pan and spread evenly. Flip when light brown on bottom. Set aside on plate and repeat until mixture has run out.

Cook ground sausage in skillet until done and set aside. Cut apples and cheddar and set aside.

Preheat oven to 415º. With crepe open, place apples, sausage, cheddar, seasonings on one side and fold. Cook in oven for 15 minutes or until cheese is melted. Serve with Maple syrup on top! Enjoy…

See also: Carne Asada Elk