Caramelized Apple Crepes (#2166)

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  • 1 cup Whole Wheat Flour or half whole wheat and half al-purpose flour
  • 1 Tbsp Sugar
  • 1/8 tsp Salt
  • 2 large Eggs
  • 1 2/3 cups Milk or a bit more to reach the consistency of cream
  • 1 tsp Vanilla Extract

Apple Filling

  • 1 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil or canola oil
  • 3 Apples tart apples, peeled if needed, halved, cored, and thinly sliced
  • 3 tablespoons Brown Sugar
  • 1 tsp Cinnamon
  • 1/4 cup Apple Juice or orange juice


  1. Make crepe batter:
  2. In a blender, pulse flour, 1 tablespoon sugar and salt. Add eggs, milk and vanilla extract; blend until mixture is thick and no lumps remain.
  3. Pour into a bowl and let stand at room temperature for 30 minutes.
  4. Make filling:
  5. Heat butter and oil in a skillet over medium heat until butter melts.
  6. Add apples. Sauté, stirring occasionally, until apples begin to soften, about 3 minutes.
  7. Sprinkle with remaining 3 tablespoon sugar and cinnamon and sauté until apples begin to brown, about 5 minutes longer.
  8. Pour in juice; cook 2 minutes longer, stirring. Keep warm on the low-heat.
  9. Whisk batter. If necessary, thin with an additional tablespoon of milk (batter should have consistency of thin cream).
  10. Mist a 10-inch nonstick skillet with cooking spray and warm over medium heat.
  11. When pan is hot, ladle in 1/4 cup of batter. Quickly tilt skillet so batter coats surface in a thin layer.
  12. Cook until edges begin to brown, about 2 minutes. Lift edge of crepe and, using your fingers, carefully flip.
  13. Cook for 30 seconds; transfer to a plate. Cover with a clean kitchen towel.
  14. Repeat with remaining batter, misting skillet with cooking spray between crepes as necessary.
  15. Fold each crepe into quarters. Arrange 2 on each plate and top with a portion of apple mixture and a dollop of yogurt, if desired.
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