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Apple crepes topped with sauteed apples on a blue plate.
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Apple crepes

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 3 servings (9 crepes)
Author: Aleksandra

Ingredients

for the crepes:

  • 1 cup (125g) all-purpose flour
  • 1 1/4 cup (300g) milk
  • 3 large eggs
  • 2 tablespoons sugar
  • 2 tablespoons butter melted
  • pinch of salt

for the apple filling:

  • 2 tablespoons butter 30g
  • 1.5 lbs (1350g) apples, preferably soft and sweet, 10 small apples
  • 3 tablespoons sugar 40g
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon

Instructions

make the crepe batter:

  • Add all the ingredients for the crepes into a medium bowl (flour, eggs, milk, melted butter, sugar, salt). Whisk until combined and smooth (although small lumps are ok), you can do that by hand, with a mixer, in a food processor or a blender.
  • Cover the bowl with a kitchen cloth or plastic foil and set aside for 30 minutes.

make the apple filling:

  • Peel the apples, cut into quarters, cut off the cores. Cut the apples into small cubes.
  • Melt the butter in a big frying pan over medium-high heat. When hot and melted add the apples. Don't stir for the first minute or two.
  • Add all the other ingredients for the filling: sugar, vanilla extract, lemon juice, and cinnamon.
  • Cook the apples, stirring from time to time, until soft. The cooking time will depend on the apple variety (soft apples will soften quicker) and the amount of apples in the pan (if you add more apples they will cook longer), this can take anywhere from 5-20 minutes.

cook the crepes:

  • Brush the pan with a small amount of butter (I'm only adding the butter before the first crepe). The pan should be well heated, I'm cooking my crepes over high heat. Holding the pan in the air (it shouldn't be on the burner), pour in the batter, tilting the pan simultaneously until the batter evenly coats the bottom of the pan. Place the pan on the burner and cook for about a minute.
  • The crepe is ready to turn over when its edges look dry and lacy and its bottom is golden brown.
  • Slide the spatula under the crepe (make sure it doesn't stick to the pan) and flip it over.
  • Cook on the other side just briefly, for about 10 seconds, until set. The crepe should be soft in the middle and a little crispy on the edges. Transfer on a plate.

assemble:

  • Place 2-3 Tbsp of the sauteed apples on each crepe. You can roll up the crepes or fold them into triangles.
  • Enjoy!

Notes

  • Ingredient notes:
    • Milk - I used cow's milk but you can also use any plant-based milk, like almond or oat milk.
    • Sugar - you can use any type of sugar - white sugar, brown sugar, or other sugar alternatives like xylitol or even maple syrup.
    • Apples - you can use any apple variety but I prefer to use sweet and soft apples. Soft apples will soften more quickly and their sweetness is balanced with the addition of lemon juice. I used Gala apples with this recipe. If you'll use sour apple you may need to add more sugar. If you'll use crisp apples, it may take longer to soften them.
    • Instead of butter, you can use coconut oil.
  • How to make ahead, store and reheat apple crepes:
    • The crepe batter can be made ahead. Store it in the fridge for up to 2 days, whisk well before using.
    • The crepes can be cooked and then reheated. Make sure to wrap them tightly in plastic foil - if not they will dry out and be crumbly. Leave them on the counter for a while, they will be easier to separate from each other when warm, next reheat on a dry non-stick pan until warm.
    • Sauteed apples can be easily reheated in a pan - they taste like freshly prepared.
    • Crepes filled with apples can also be reheated - melt some butter in a pan, when hot and bubbling, add the crepes and cook briefly on both sides until warm and lightly golden.
  • Calories = 1 serving (3 crepes). This is only an estimate!
  • The recipe yields 9 (9-inch/23cm) crepes.

Nutrition

Calories: 554kcal