Cinnamon Apple Crepes

Apple Crepes feature all of the flavors of apple pie in a soft and chewy dessert crepe. Delicate french crepes are stuffed with tender diced apples that have been seasoned with cinnamon, brown sugar, and vanilla. These make for the perfect fall breakfast or dessert!

Crepes get a bad rap for being difficult, but that really isn’t the case at all! They may seem fancy, but they are very simple to make. All you need are a few simple ingredients and even if you are a beginner cook you can make a crepe.

These apple pie filled crepes are such a fun way to switch up the dish and make them perfect for autumn. 

You can choose to roll them, fold them, spoon the apple filling on top. Serve as is, or with fresh whipped cream or a scoop of vanilla ice cream.

Ingredients

Simple Crepe recipe

• Eggs: Eggs are the main component of a crepe. They are what give you the typical fluffy, soft texture.
• Milk: I suggest using whole milk because of the higher fat content. It will give you a richer flavor and a fluffy texture. 
• Flour: Regular all-purpose flour works well.
• White sugar: Because these are dessert crepes, I add a little bit of sugar to sweeten the crepe itself. You only need a tablespoon because the main sweetness comes from the apple filling. 

Cinnamon Apple Filling

• Apples: I prefer something like a gala or honeycrisp for this recipe. They cook up well, but still retain their texture. 
• Cinnamon: Ground cinnamon compliments the apples perfectly. 
• Vanilla: You can use vanilla extract or if you want richer vanilla flavor try vanilla bean paste. 
• Brown sugar: I prefer brown sugar to white sugar for the filling.
• Lemon Juice: This is optional, but the lemon juice cuts the sweetness and adds a little something extra to the apples. 

How to Make Apple Crepes 

Prepare the Crepes

In a blender, combine all of the ingredients and pulse for 10-15 seconds until everything is well combined. Let rest in the fridge for 1 hour (or up to 24 hours).

Heat an 10-inch nonstick pan on high for 2-3 minutes. Once hot, reduce to medium-high heat and pour in batter (about ⅓ cup per crepe), tilting the pan to evenly coat the bottom. Cook for 45 seconds, and then flip and cook for another 15. Transfer to a plate and repeat the process to finish making remaining crepes. Any leftover crepes can be refrigerated or frozen.  

Prepare the Cinnamon Apples 

Recipe Tips 

• Use a hot, nonstick pan. There is no need to go out and buy a crepe pan for this one dish-- we all have enough gadgets in our kitchen as it is. A nonstick pan, the same as what you would use for an omelet, works very well. Because crepes are so thin, they cook up in less than a minute with high heat.
• Use a blender to combine crepe ingredients for ease. You can also whisk everything together in a mixing bowl if you prefer. 
• Allow batter to sit in the fridge for an hour (or overnight). This allows the liquids to be absorbed by the starch and strengthens the batter. This helps prevent tearing. 

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