Total Time
55mins
Prep 30 mins
Cook 25 mins

Here is a recipe that can be served as desert or can be served as breakfast for a lazy Sunday morning. There is nothing like the aroma of apples cooked with a hint of cinnamon and a little nutmeg. Use Granny Smith apples for a tart filling or MacIntosh or Cortland for a not-so-tart treat. You can have it plain or you add cranberries (or use dried cranberries plumped up in warm water for 20 minutes). Dust with a little icing sugar and serve with a drizzle of real maple syrup for a tasty treat!

Ingredients Nutrition

Directions

  1. In a bowl, beat the 2 tablespoons of melted butter, milk, flour, salt and eggs together until smooth. Set aside for at least 1/2 hour, preferrably 2 hours to allow flour to absorb milk and thicken up.
  2. Meanwhile, core, peel and slice apples. Place the second amount of butter into a pan along with the remaining ingredients. Saute un medium low heat until soft and slightly brown. Set aside and keep warm on minimum heat.
  3. Preheat a crepe pan or non-stick pan on medium heat. Brush butter on the bottom of the pan. Pour 1/4 cup of the batter into crepe pan and tip pan to coat bottom. Cook for about 2 minutes or until the top is set and the bottom is slightly brown. Gently flip crepe and let cook for another 30 seconds and slide out onto a wax paper. Continue until all batter is used.
  4. Place crepe on working surface, add a two or three tablespoons of apple filling. Roll 1/2 way and tuck in ends. Finish rolling and set aside.
  5. Serve warm and sprinkled with confectioner's sugar if desired or vanilla ice cream if serving for desert!
Most Helpful

This recipes was very successful. I made it for my wife and with the combination of Brown sugar, cinnamon, nutmeg, and butter with the apples brought a great flavor. Thank you for the recipe.

ilovetoeat86 December 27, 2014

This is an excellent recipe Kim. We enjoyed these tasty apple filled crepes very much. I used spy apples and ground the spices fresh for a lovely mellow flavor. The crepes were tender, fluffy and oh so flavorful. I garnished this treat with a little icing sugar. I can't wait to try these with fresh churned vanilla bean ice cream. Thank you so much for sharing a recipe that got my picky dh smiling. Made for Fall Pac - 2011.

Baby Kato October 30, 2011