Apple Pie Cinnamon Crepes

4.43 from 7 votes

Apple Pie Cinnamon Crepes, the perfect recipe to make when apples are in season. An easy crepe recipe with a delicious apple cinnamon filling. Serve them for breakfast or even as dessert.

Apple pie stuffed crepes on a blue plate.

A little while ago I shared a recipe for La Piadina a delicious Italian Flat Bread. Today I decided to share another one of my youngest daughter’s favourite recipes – homemade crepes.

When she was little I would make crepes and the only thing she would fill them with was Nutella. Now thank goodness she has grown up a little and gained a little sense.

Now she has decided that this Apple Pie Filling is the best filling for her crepes. She likes a sprinkling of some icing sugar for before eating them, although sometimes we make caramel apple crepes and add a drizzle of caramel sauce.

When I make crepes it seems I have to make two different sizes, thin and not so thin. She likes them thin and the Italian likes them on the thicker side. The great thing is that you can make them however thick you like when you make crepes from scratch.

Ingredients

Peeled and cored apples
Brown sugar
ButterCinnamon
Large eggs
Milk
Water
Cooled melted butter
Flour
Salt
Granulated sugar

Crepes are not hard to make and they are endlessly versatile. We love our sweet crepes like these with apple filling, but I also love to make savory crepes.

But today, it’s about sweet apple crepes.

I use apples that hold their shape when cooked and both tart and sweet apples will work for this recipe. Sometimes a tarter apple is better because the sugar will balance out the tartness.

The filling is easy. In a medium pot combine chopped apples, cinnamon, butter, and sugar. Simmer until the fruit is tender, stirring often over low heat. Let the apples caramelize lightly, but do not let all the liquid evaporate from the pot.

Apple pie stuffed crepe on a blue plate.

How to Make Crepes

While the filling simmers, you can prepare the crepes.

Use a blender or food processor to blend the eggs, milk, water, butter, flour, sugar, and salt. Blend until the batter is smooth.

Melt some butter in a medium frying pan. Use a ladle to pour enough batter in the pan to form a thin circle. Swirl the batter in the pan to create the circle.

Cook the crepe for only one to one and a half minutes or until it easily lifts up from the pan. At this point, flip it and cook it on the other side for about a minute.

Stack the crepes on a plate as you cook them and then fill them with the apple filling. Sprinkle some icing sugar over the top for serving.

Crepe made with powdered sugar sprinkled.

FAQs

Is crepe batter the same as pancake batter?

They are similar with one big difference: crepe batter doesn’t have a leavening agent like baking soda or baking powder. That is why they are so flat versus pancakes which puff up when cooked.

How do you flip a crepe in a pan?

The easiest way is to slide a wide spatula under the crepe and quickly turn it over. You can also use a pair of tongs to grasp the edge of the crepe to lift and turn it, just be careful not to tear it.

Can you make them ahead?

Yes, you can make them ahead. Once they are cooked, stack them with parchmenet paper in between each. Wrap them in plastic wrap and keep them in the refrigerator. You can rewarm them in a lightly buttered pan over medium heat.

How long do they keep?

Unfilled crepes will keep for up to three days in the refrigerator. The filling will also keep for a few days, but keep it separate from the crepes.

Why are my crepes rubbery?

You may have added too much flour so be sure to accurately measure.

At our house, crepes are pretty well a common occurrence, from snacks to dessert. Filling them with a delicious apple cinnamon filling is one our favorite treats during the fall season. So Happy Fall everyone!

I hope you enjoy one or two Apple Pie Cinnamon Crepes. Enjoy!

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