Apple Crepes with Cinnamon

Is there anything more cozy that warm spices, hot French crepes, cooked apples, and homemade caramel sauce?

These apple crepes, or cinnamon apple crepes (call them what you like!) are warm, cozy, and inviting. They are particularly good on a chilly morning, and the caramel drizzled on top doesn’t hurt either. This is the only apple crepe recipe you’ll ever need for autumn (in my humble opinion).

apple cinnamon crepes with salted caramel sauce

What’s in Apple Crepes?

Apple crepes include my classic crepe recipe, cinnamon apple filling, and caramel. Each element is good on its own, but put them together, and you’ve got something truly wonderful.

The caramel is optional, but who doesn’t love apple crepes with caramel? The added flavor and texture make this breakfast/dessert fun and delicious.

Best Cooking Apples

Not all apples are suited for cooking and baking. Some, such as Red Delicious apples, turn mushy and fall apart.

For this recipe, Granny Smith or Honeycrisp apples are the optimal choice because it holds up against a frying pan and the oven equally well. And its flavor is tart and works well with sugar and cinnamon.

Optionally, use a combination of Granny Smith apples and honey crisp. Honey crisp apples are excellent cooking apples too, adding a nice flavor variation without being too noticeably different.

apple cinnamon crepes on a plate with apple slices and caramel sauce

Favorite Pan for Making Crepes

Okay, you might think you need to go buy a special pan just for making crepes- and you’d be right. But that doesn’t mean you need to spend $$$$.

Instead, here are two pans that I own and love, and both work great.

The de Buyer crepe pan is amazing and makes beautiful cinnamon apple crepes every time. The only downside is that the handle gets hot, so you’ll need a towel or something to protect your hand.

The second option, which is now my go-to crepe pan, is the Lodge cast iron griddle and hot handle holder. It makes crepes almost like what you get in Paris. It’s the closest thing I’ve found without spending hundreds of dollars.

I also use these crepe spreader tools (you’ll only need them for the cast iron griddle), which work great.

cinnamon apple crepes on a plate with caramel sauce

How to Make Apple Cinnamon Crepes

Prep the Crepe Batter

To make the crepe batter, add all ingredients to a blender and blend for one minute. Chill for one hour and then make the crepes in a crepe pan or this amazing skillet.

Make the Apple Crepe Filling

Peel and core the apples, then slice them or cube them. Saute the apples with butter, cinnamon, and sugar until soft and juices have evaporated.

If needed, you can store the apple filling in the fridge at this point. Otherwise, pour it into the center of each crepe or on top.

caramel apple crepes with cinnamon

Add the Caramel and Toppings

Fill the crepes with apples and roll them or make them into cute little triangles. Make the caramel ahead of time if making. Warm the caramel and drizzle over the apple crepes, and add whipped cream, pecans, or even vanilla ice cream.

Crepes Origin

The origin of crepes undoubtedly belongs to France. In the 13th century, crêpes were created in the Brittany region of France. There are a couple of variations of how crepes came to exist, such as the story of a woman accidentally spilling thin buckwheat porridge on a griddle and creating the first crepe.

Another story is that the people of Brittany made flatbread and eventually made crepes by turning the dough into a thinner batter.

We may never know the true story or exact facts about the origin of crepes. But either way, aren’t we happy that someone in Brittany, France, figured out how to make these delightfully thin pancakes?

Here’s another fun tidbit before we dive into the best creperies in Paris: The word “crepe” itself comes from the Old French term “crespe,” which means “curled.” If you have ever made crepes, you’ll know that this likely refers to the characteristic ruffled edges of these thin pancakes.

Other Breakfast Recipes You’ll Love


Apple Crepes with Cinnamon

apple cinnamon crepes with salted caramel sauce on a platter with a gold for against a wood backdrop

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  • Author: Camille
  • Prep Time: 30 minutes
  • Chill Time: 60 minutes
  • Cook Time: 60 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 14 crepes 1x
  • Category: Breakfast


Units Scale

For the Crepes

  • 390 g whole milk (1 3/4 cups)
  • 79 g water (1/3 cup)
  • 3 large eggs
  • 38 g granulated sugar (3 Tbs)
  • 195 g all purpose flour (1 1/2 cups + 2 Tbs)
  • 1 Tbs vanilla
  • 1/2 tsp kosher salt
  • 42 g unsalted butter, melted (3 Tbs)

For the Apple Crepe Filling

  • 3 large Granny Smith apples, cored, peeled, and sliced to 1/4″ thickness
  • 2 large Honey crisp or Golden delicious apples, cored, peeled, and sliced to 1/4″
  • 100 g granulated sugar (1/2 cup)
  • 2 tsp cinnamon
  • 1/8 tsp allspice
  • 1/4 tsp kosher salt
  • 57 g unsalted butter (4 Tbs)
  • Lemon juice

Crepe Toppings


To Make the Crepes

  1. First make the caramel sauce according to the directions if making homemade caramel.
  2. Next, place all crepe batter ingredients except melted butter in a blender and blender for 30 seconds. Scrape down the sides of the jar if needed. 
  3. With the blender on, drizzle the melted butter into the batter through the small opening in the lid. Cover and refrigerate for at least 1 hour so the gluten in the batter has time to relax.
  4. Lightly oil your crepe pan with vegetable or canola oil if using cast iron. If using a normal crepe pan, do not butter. Place over medium low heat, and let the pan heat up for 5-7 minutes. Wipe away any excess oil with a paper towel.
  5. Lightly coat the pan with melted butter and pour 1/3 cup batter in the center of the pan (for a 10 inch skillet). Use a crepe spreader to spread the batter around in a circular motion. If you don’t have a crepe spreader, pick up the pan and tilt it to swirl the batter around. Be SUPER careful though. The handle of your pan will get quite hot, so be sure to cover it so you don’t burn your hands.
  6. Once the crepe looks lightly golden around the edges, gently insert an offset spatula and flip the crepe over. Cook for about 20-30 seconds, and transfer to a cooling rack. Once crepes are cool, they can be stacked on top of each other.
  7. Repeat this process with all of the batter.

To Make the Apple Crepe Filling

  1. Combine apples and all apple ingredients (except the butter) in a bowl and toss. Squeeze some lemon juice on the apples so that they don’t turn brown. Set aside.
  2. Add the butter to a 10 or 12 inch skillet and cook over medium heat until the butter begins to brown. Add the apples and saute for about 20 minutes.
  3. Stir the apples on occasion so that they cook evenly. You know they are done when you can easily pierce a slice with a fork. The texture should be like apple pie filling.
  4. Fill the crepes with apples and roll or fold into triangles. Drizzle with caramel, pecans, whipped cream, or add vanilla ice cream to make it an apple dessert crepe.
  5. To store the crepes (if making them ahead), stack them and place them in an airtight bag for up to 3 days. I don’t layer mine with parchment or wax paper, and they never stick, but you can layer them if you are concerned about sticking. Crepes can also be frozen for up to a month.
  6. Store remaining apples and caramel in the fridge.


This is a Baker Street Society original recipe

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