Apple crepes
User Reviews
5
Apple crepes
Description
Apple crepes start with a smooth crepe batter made from milk, egg, flour, melted butter, and salt blended and rested for at least 30 minutes to relax the flour and improve texture. The apples are peeled, cored, and cut into small slices or dice, then tossed with lemon juice, brown sugar, and cinnamon.
The apple filling is gently cooked in butter until the fruit softens and the sugary liquids reduce to a slightly caramelized consistency. The crepes are cooked individually in a lightly oiled pan, resulting in thin, tender pancakes.
Filled with the warm, spiced apple mixture, the crepes can be served for breakfast or dessert. Firm tart-sweet apples like Gala or Fuji give a good balance of flavor and hold shape well after cooking. The recipe’s notes suggest the number and size of crepes will vary depending on the pan used and batter volume.
Ingredients
For the crepes
- ⅔ cup milk whole
- 1 egg
- ½ cup all-purpose flour plain flour
- 1 tablespoon butter melted and allowed to cool slightly, unsalted
- 1 pinch salt
For apple filling
- 2 apple medium, see notes
- 1 teaspoon lemon juice approximately, or a little more/less to taste
- 2 tablespoon brown sugar
- ½ teaspoon cinnamon or a little more, to taste
- 1 tablespoon butter unsalted
Instructions
To prepare crepe batter (do ahead and let rest)
- Put all of the crepe ingredients (milk, egg, flour, melted butter and salt) in a blender and blend together until smooth. Alternatively mix with a hand blender. Set aside for a good 30 minutes or more, if possible, or at least while you prepare the filling.
For apple filling
- Peel and core the apple and cut into small slices or a relatively small dice. Add the lemon juice to the bowl, toss gently, then add the cinnamon and brown sugar. Mix everything together so the apples are evenly coated.
- Warm the butter over a medium-low heat in a medium skillet/frying pan and add the apples. Stir to coat the apples in the butter and spread into an even layer. Cook for around 6 - 8 minutes, stirring now and then, until the apples are gently soft and the liquid has reduced to a thicker more caramel-like consistency. Set aside.
To cook crepes
- Warm a crepe pan over a medium heat and brush lightly with oil or use a little butter (if needed - may not if it's a seasoned non-stick). Using a small scoop or measure, take approximately ¼ cup (60ml) of the mixture at a time, or more for a larger pan, and swirl on the pan to create a thin relatively even layer. The best way is to hold it as you pour on in the middle, and rotate the pan to circle it round.
- Leave the crepe on the heat until the surface is dry and the edges start to gently brown and curl up. Flip over and cook a minute more on the other side. Remove from pan or flip over again, if needed, and add a spoonful of the apple filling, roll up the crepe and serve. Alternatively, you can place the crepes in a stack wrapped in a clean cloth while you cook the rest then add filling to all of them at the end. You can also add a little cream or ice cream to serve, or dust with powdered sugar.
Notes
- Use firm, sweet-tart apples such as Gala, Braeburn, Fuji, or Honeycrisp for the filling.
- The recipe yields about 5 crepes plus one smaller test crepe using ¼ cup batter each; adjust size for more or fewer crepes depending on pan size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pancakes,
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 44mg | 2% |
| Potassium | 203mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
