Apple Crepes

Light crepes filled with a gently sweet, cinnamony apple filling, these apple crepes are a delicious taste of Fall.

With a French origin, crepes are a thin pancake made with a thin egg batter cooked on a very hot pan, usually filled with a sweet or savory filling. Crepes are a great breakfast or snack option for the whole family. In this recipe, crepes were filled with a gentle, sweet, cinnamony apple filling that gave off a delicious taste of fall.

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Yield: 4 Servings
Difficulty: Easy

INGREDIENTS

For the crepes:

1 egg
50 g all-purpose flour (approx. 1/3 cup)
95 ml milk (1/3 cup plus 1 Tbsp)
pinch of salt

For apple filling:

1 apple
1/2 Tbsp unsalted butter (10g) or a little more as needed
1 Tbsp brown sugar
¼ tsp cinnamon or a little more, to taste

DIRECTIONS

Put all of the crepe ingredients in a blender and blend until smooth. Alternatively, mix with a hand blender. Set aside a couple minutes to rest while you prepare the filling.
Peel and core the apple and dice. Warm the butter over a medium-low heat in a small-medium skillet/frying pan and add the apple pieces along with the sugar and cinnamon. Cook for a couple minutes until the apples are gently soft and caramelized. Set aside.
Warm a crepe pan over a medium heat and brush lightly with oil if needed. Using a small scoop or measure, take approximately ¼ of the mixture at a time and swirl on the pan. The best way is to hold it as you pour on in the middle and rotate the pan to circle it around.
Leave the crepe on the heat until the surface is dry and the edges start to brown and curl up. Flip over and cook a minute more on the other side. Remove from pan or flip over again and add a spoonful of the apple filling, roll up the crepe and serve. You can also add a little cream or ice cream.

Written by Ian MacDonald