Light crepes filled with a gently sweet, cinnamony apple filling, these apple crepes are a delicious taste of fall. Easy to make, and perfect for dessert, brunch, or a tasty snack.
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I don’t usually make dishes because of a tool I have, but these crepes are a bit of an exception. Not that I might not have made them otherwise, but let me explain a little more.
You see, when we moved to Cambridge a good 6 years ago now, we had a slightly crazy list of things to make life more interesting. I was heavily pregnant, we had moved over the ocean, and the house needed some work done pretty quickly to be more functional.
Although it might seem minor to some, to add to this the kitchen had an induction stove. Apart from the odd student house, I was used to gas. If you cook a lot, you’ll know what I mean about being used to a kind of stove and so this was a challenge.
Not only did it warm up and cook a bit differently, but the majority of my pots and pans didn’t work on induction. And I soon found it was a bit of a challenge finding ones that did. Or at least ones I liked.
I managed to get some, and they were largely fine, but some lost their non-stick qualities relatively quickly or didn’t work for certain dishes, so I have needed to get more over time.
One thing I have been lacking a little while was a good pan for pancakes and crepes. So when it was announced Swiss Diamond were a sponsor for Appleweek, I was so excited to see they had a crepe pan suitable for induction. (disclosure: affiliate link but I do already love this pan!)
A dish for a pan
And so, naturally being Appleweek, I had to make apple crepes. It was definitely an excuse worth finding as these are both so easy and delicious.
These crepes have two aspects to them – the apple filling and the crepe itself. You can make the apple filling ahead of time if you like, and it works to make a bigger batch as well to have over a few times. Then when you are ready, you quickly make up the crepe batter and cook them one at a time.
How to make apple crepes
- peel, core and slice the apples
- cook the apples with some butter, sugar and cinnamon
- blend together the crepe batter ingredients
- pour a little at a time on a crepe pan, swirl or spread with a spatula to make a thin layer
- once the top surface is dry and the edges are starting to brown, flip it over (see pic above)
- after a short cook on the other side, flip back, add a little of the apple filling, roll it up and serve.
See how to make them (with no need to be a crepe expert, as I show!) in the short video!
These crepes are great for dessert, especially with a bit of ice cream and/or caramel sauce on top, but they also make a wonderful brunch as well. They are definitely going in rotation in our house.
Like pancakes? Try these!
- Individual Dutch baby pancake with berries and maple yogurt
- Kaiserschmarrn (Austrian torn pancakes)
- Chestnut pancakes with honey-rose mascarpone
- British pancakes with lemon and sugar
- Cheese latkes (similar to ricotta pancakes)
- Plus get more ideas in the breakfast and brunch recipes archives.
You could also try this recipe with my vanilla fried apples as the filling, for something slightly different.
Tools to make this dish:
I used the Swiss Diamond nonstick crepe pan for these which worked really well.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
For the crepes
- 1 egg
- 50 g all purpose flour (plain flour) approx ⅓ cup
- 95 ml milk ⅓ cup plus 1 tbsp
- 1 pinch salt
For apple filling
- 1 apple
- ½ tbsp unsalted butter 10g, approx – or a little more as needed
- 1 tbsp brown sugar
- ¼ tsp cinnamon or a little more, to taste
- Put all of the crepe ingredients in a blender and blend together until smooth. Alternatively mix with a hand blender. Set aside a couple minutes to rest while you prepare filling.
- Peel and core the apple and cut into a relatively small dice. Warm the butter over a medium-low heat in a small-medium skillet/frying pan and add the apple pieces along with the sugar and cinnamon. Cook for a couple minutes until the apples are gently soft and caramelized. Set aside.
- Warm a crepe pan over a medium heat and brush lightly with oil (if needed – may not if it’s a seasoned non-stick). Using a small scoop or measure, take approximately ¼ of the mixture at a time and swirl on the pan. 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 brown and curl up. Flip over and cook a minute more on the other side. Remove from pan or flip over again and add a spoonful of the apple filling, roll up the crepe and serve. You can also add a little cream or ice cream.
Remember to pin for later!
Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own.