5 from 10 votes
Apple crepes
Apple crepes feature tender crepes filled with a warm apple mixture cooked with butter, cinnamon, brown sugar, and lemon juice. The crepes are made from a simple batter of milk, egg, flour, and butter, blended and rested before cooking. The apple filling combines soft, lightly caramelized apples with a sweet and spiced flavor, complementing the delicate crepes.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
pancakes,
Calories:
195 kcal
Course:
Dessert, Brunch
Cuisine:
French, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 pancakes,
Amount Per Serving
Calories 195
% 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.