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.
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.
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.
FAQs
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.
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.
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.
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.
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!
More Fall Recipe Ideas
Apple Pie Cinnamon Crepes
Ingredients
FOR THE CREPES
- 2 large eggs
- ½ cup milk
- ½ cup water
- 2 tablespoons butter melted (cooled)
- 1 cup flour
- 1-2 tablespoons sugar (for sweet crepes)
- 1 pinch salt
FOR THE APPLE PIE FILLING
- 1 1/2 large apples peeled cored and chopped (about 3 cups)
- 1 1/2 tablespoons brown sugar
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
Instructions
FOR THE APPLE PIE FILLING
- In a medium pot add the chopped apples, cinnamon, butter and sugar, simmer until tender, stirring often on low heat, let the apples caramelize lightly, but do not let all the liquid evaporate.
FOR THE CREPES
- While the apple mixture is simmering make the crepes.In a blender or food processor add the eggs, milk, water, butter, flour, sugar and salt, blend until smooth.
- In a medium frying pan melt a little butter, add ½ a ladle of mix (¼ of the mix) and swirl to form a thin circle, cook 1-1 ½ minutes until crepe lifts easily from the pan, flip over to cook on other side about 45-60 seconds. Stack cooked crepes on a clean plate.
- Fill the crepes with some warm apple pie filling, sprinkle with icing sugar and serve immediately. Enjoy!
Notes
Nutrition
Updated from March 3, 2017.
Mark Stoehr says
The batter ended up being much too thick, to the point that it wasn’t fluid. I added more milk to bring the batter to a preferred consistency. They turned out well, although it still seemed like more liquid was needed. A pinch of salt would balance the apple mixture.
Naimu says
Hi!
I would love to make this recipe but I do not have any borwn sugar… does it taste any different if I use white sugar?
Thanks,
Naimu
Rosemary says
Hi Naimu it might taste a little different because brown sugar gives a bit of a caramel taste, but you could substitute it, I would add 1 1 1/4 tablespoons, instead of 1 1/2. Hope that helps
Christine says
This is great! It doesn’t take even half an hour to make. And I’ve always loved the combo of apples and cinnamon.
Thanks for sharing this!
Caroline says
I would like to know what size pan you used to make the crepes. Thank you they look great!
Rosemary says
Hi Caroline, thanks I think it was about 6 or 7 inches (I’m not home now so I can’t measure it sorry).