by: Kate McMillan
Cook Time
30 minutes
Prep Time
20 minutes
Refrigeration Time
60 minutes
Yield
6–8 servings
Total Time
30 minutes
Prep Time
20 minutes
Yield
6–8 servings
summary
There is something so special about homemade crepes. And with a little practice, they are so easy to make! The best part might be that you can make the batter a full day ahead. We are certain that gooey, caramelized apples laden with butter and cinnamon is the very best way to finish this dish.
ingredients
- Crepe Ingredients:
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons unsalted butter, melted, plus more for the pan
- 1 teaspoon salt
- Topping Ingredients:
- 2 Granny Smith apples
- 1 tablespoon fresh lemon juice
- 3 tablespoons unsalted butter
- ¼ cup packed brown sugar
- ¾ teaspoon ground cinnamon
- Whipped cream, optional
directions
- To make the crepe batter, place the milk, flour, eggs, melted butter and salt into a blender and process until very smooth, about 2 minutes. Transfer to a container with a lid and refrigerate for at least one hour or up to 24 hours.
- When you are ready to serve, remove the batter from the refrigerator and whisk the batter for 10 seconds. Set aside at room temperature.
- Peel, core and chop the apples into small ¼-inch dice. Place in a non-reactive bowl and toss with the lemon juice. Warm the butter in a skillet over medium heat. Once the butter is bubbly, add the brown sugar and stir to combine. Add the apples and sprinkle with cinnamon. The pan will appear dry but the apples will release a lot of moisture. Saute, stirring often, until apples soften, about 5 minutes. Keep warm over very low heat.
- Set a crepe pan over medium heat and brush very lightly with butter. You should only have to grease the pan for the first crepe. Add ¼–⅓ cup of batter to the pan and swirl the pan or use a crepe tool to spread the batter into one even layer. Cook until the bottom of the crepe is golden brown, about 2 minutes. Using a fork to loosen the edges, carefully flip the crepe and cook for 1 more minute. Continue to cook all the crepes in this manner.
- Serve crepes with the cinnamon apples on top. Finish with freshly whipped cream, if desired.
notes
It is imperative that crepe batter has time to rest. It allows the flour to really absorb the liquid.
You can make the crepe batter up to 24 hours in advance.
You can keep crepes warm as you cook them on a sheet pan in a 250°F oven.
This apple cinnamon crepes recipe is also lovely with pears.
You can use any variety of cooking apples you want including honeycrisp, pink lady and Fuji.
