Apple crepes
These apple crepes are easy to make and a delicious treat for any time of the day!
Servings: 4 pancakes, approx
Calories: 195kcal
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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 or whisk, but be sure you don't have any lumps. 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, griddle or skillet/frying 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
I recommend you use a firm apple for the filling, ideally one that's sweet-tart, such as gala, braeburn, fuji or honeycrisp.
I used ¼ cup (60ml) of batter per crepe as my crepe pan is not all that big and got around 5 crepes, plus one smaller (the test one!). If you make a little smaller, you will get 6 even, or a little larger and you will get 3 - 4. Do as you prefer and as your pan allows. The crepe pan I use is around 10 inches (25cm) in diameter.
Nutrition
Calories: 195kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 44mg | Potassium: 203mg | Fiber: 3g | Sugar: 17g | Vitamin A: 265IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 1mg
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