Delicious apple crepes filled with cinnamon sugar apples that are caramelized to perfection. These make a great breakfast or dessert to enjoy during the fall season.
Crepes Filled With Caramelized Apples
These are made with my favorite crepe recipe and then stuffed with a delicious apple filling. I mean how can you go wrong with crepes, butter, brown sugar, cinnamon and apples. It’s the perfect combo in my opinion!
These apple crepes are the perfect breakfast or dessert in the fall, when apples are abundant. They’re filled with caramelized cinnamon sugar apples that are super tender and delicious. If you really want to take your filling up a notch, you could also spread on some of this cream cheese crepe filling before adding the apples to the center or top with whipped cream.
How To Make Apple Crepes
CREPES. To make the batter, simply blend the ingredients together until smooth. Then chill the batter in the refrigerator for at least 15 to 30 minutes, or overnight. Pour 1/4 cup of the batter in a non-stick frying pan and cook over medium-low heat. Turn the pan from side to side to form an even circle. Cook about 1 to 2 minutes on each side, or until lightly browned.
FILLING. Place the butter in a large skillet and melt over medium-low heat. While it melts, mix the apples, brown sugar and cinnamon together in a bowl until coated. Then add the mixture to the skillet and cook over low heat until tender, about 5 to 10 minutes.
TIP: If you have leftover apple pie filling, you could also use that in place of the filling below. Both are delicious!
There are a few different ways you can serve these crepes. I like to spread on the filling, then roll them up like a burrito. You can also fold them in half or into triangles, with the filling inside or on top. Below are a few more topping ideas when serving.
- Add a dollop of whipped cream
- Dust the tops with powdered sugar
- Sprinkle with more cinnamon
- Drizzle on some caramel sauce or cinnamon pancake syrup
- Chill the batter: It’s important to refrigerate the crepe batter so that the gluten can relax and the liquid absorbs into the flour. Make sure to chill for at least 15 to 30 minutes. I’ll often whip up the batter the day before because you can literally make it in the blender in just 20 seconds. So easy and quick!
- Type of apple: Granny smith apples are my favorite type to use for the filling. They’re nice and crisp, with a sweet and tart flavor.
- Keeping warm: If you’re making a big batch of crepes for a crowd, you can easily keep them warm by placing them on a baking sheet in the oven at 175°F until serving. The low heat keeps them warm without drying them out.
“LOVE HOW EASY THIS RECIPE IS. IT’S PERFECT FOR OUR FAMILY! 5 STAR REVIEW”-Shadi
More crepe recipes to try:
- 2 cups milk
- 4 eggs
- 3 Tablespoons butter (melted)
- 1 Tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon Kosher salt
- 1 1/2 cups all-purpose flour (sifted)
- 4 granny smith apples (cored, peeled and diced)
- 4 Tablespoons salted butter
- 1/4 cup light brown sugar , packed
- 1 1/2 teaspoons ground cinnamon
For serving (optional): crepe filling, yogurt, whipped cream, ground cinnamon, powdered sugar
For the crepes:
- In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for 15-30 minutes, or overnight.
- Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
- Melt the butter in a large skillet over medium-low heat. In a medium bowl, combine the diced apples, brown sugar and cinnamon. Stir until coated. Then add to the skillet. Reduce heat to low and cook for 5-10 minutes or until fork tender.
- Serve with your apple topping. Add whipped cream and cinnamon on top if desired.
- To keep warm: Place on a baking sheet in the oven at 175°F until ready to serve.
- Leftovers: Add to a zip top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.
- To freeze: Store as directed above, then place in the freezer for about 1-2 months.
- Reheating: Heat in microwave or skillet until warm.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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