Light crepes filled with a gently sweet, cinnamony apple filling, these apple crepes are a deliciously comforting taste of fall. Easy to make, and perfect for dessert, brunch, or a tasty snack.
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
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.
These apple 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.
Apple crepes
Ingredients
For the crepes
- ⅔ cup whole milk
- 1 egg
- ½ cup all purpose flour plain flour
- 1 tablespoon unsalted butter melted and allowed to cool slightly
- 1 pinch salt
For apple filling
- 2 apples 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 unsalted butter
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.
Video
Notes
Nutrition
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.
Tiffany says
My 3 year old daughter has just been diagnosed with T1D and I’m so glad to see that this is something that she can have! I’ve been trying to find fun and creative recipes to try to make this a positive experience for her, can’t wait to try!
Thank you so much!!
Caroline's Cooking says
I'm glad to hear this works and hope she enjoys!
Carlee says
What beautiful crepes and you make them look so easy! It has been a bit since I made a batch and have never filled them will apples, so I think that needs to change!
Caroline's Cooking says
Thanks, glad they look easy (because I know they don't look perfect!) but if you don't worry too much, they really are, and definitely worth trying with the apple filling!
Stephanie says
I love the sound of apple crepes. And a good pan can definitely make or break a recipe...especially when it comes to crepes. Need to try apple crepes as they sound so good.
Caroline's Cooking says
Thanks, and yes so true!
Kacie Morgan says
I didn't know it was Apple Week. These crepes look luscious and I bet the crepe pan made all the difference.
Caroline's Cooking says
Thanks, the pan definitely helps a lot to save having sticking issues!
Lisa Bynum says
I love the idea of serving this with ice cream or ... CARAMEL SAUCE (yes!). I've never attempted to make crepes. I'm a little intimidated. But what do I have to lose?
Caroline's Cooking says
That would indeed be delicious, I agree! And absolutely, it's worth just giving them a try!
Jill says
That looks like a really nice pan. I use induction for my cooking videos and I haven't found a pan yet that I love for induction cooking. I'll have to check out this brand. Plus I need to try my hand at these crepes!
Caroline's Cooking says
It's definitely a challenge, but this pan is one I really like for crepes and pancakes.
Jessica Formicola says
I love apple ANYthing and these crepes look amazing!
Caroline's Cooking says
Thanks, they were an instant hit here!
Wendy Klik says
I love crepes and this is the perfect recipe as all the components can be made ahead.
Caroline's Cooking says
Thanks, yes indeed it's very handy that way.