Imagine a delicate, thin pancake filled with warm, caramelized apples that melt in your mouth - a classic French delicacy that transforms simple ingredients into a gourmet experience. These Apple-Filled Crepes are not just a recipe; they're a culinary journey that bridges home cooking with professional pastry artistry, promising to transport you straight to a charming Parisian café with every single bite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 2 cups sliced apples
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- In a mixing bowl, combine 1 cup of all-purpose flour, 2 large eggs, and 1 1/2 cups of milk. Whisk together until the mixture is smooth and free of lumps. This will be your crepe batter.
- Add 2 tablespoons of melted butter to the batter and mix well. Allow the batter to rest for about 10 minutes while you prepare the apple filling.
- In a medium saucepan over medium heat, add 2 cups of sliced apples, 1/4 cup of brown sugar, and 1 teaspoon of cinnamon. Stir the mixture gently to combine the ingredients.
- Cook the apple mixture for about 5-7 minutes, or until the apples are tender and the sugar has dissolved, creating a syrupy consistency. Remove from heat and set aside.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or cooking spray.
- Pour about 1/4 cup of the crepe batter into the center of the hot pan. Quickly swirl the pan to spread the batter evenly into a thin layer.
- Cook the crepe for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe using a spatula and cook for an additional 1 minute on the other side.
- Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep warm. Repeat the process with the remaining batter, greasing the pan as needed.
- Once all the crepes are cooked, take one crepe and spoon a portion of the apple filling onto one half. Fold the other half of the crepe over the filling to create a half-moon shape.
- Serve the filled crepes warm, optionally drizzling with additional melted butter or maple syrup, and garnish with a sprinkle of cinnamon if desired.
Tips
- Let your crepe batter rest for at least 10 minutes to allow flour proteins to relax, ensuring smoother, more tender crepes.
- Use a non-stick pan and control your heat - medium temperature is key to achieving that perfect golden color.
- The first crepe is always a "test crepe" - don't get discouraged if it doesn't look perfect.
- For extra smoothness, strain your batter to remove any potential flour lumps.
- If your crepes tear easily, your batter might be too thick - add a little more milk to thin it out.
- Keep cooked crepes warm by stacking them with a clean kitchen towel between each layer.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 9g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 110mg
