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Apple Crepes with Cinnamon

apple crepes with cinnamon and caramel

Ingredients

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

Instructions

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.

 

Notes

This is a Baker Street Society original recipe

Keywords: apple crepes, apple crepe filling, apple pie filling