Recipe for Apple Crepes by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Apple Crepes. This dish qualifies as a Easy level recipe.

You can add your own personal twist to this Apple Crepes recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Apple Crepes recipe.

Ingredients for Apple Crepes

• 2 large eggs
• 1/2 cup water
• 1/2 cup milk plus 2 tablespoons
• 1 cup all purpose flour
• 1/8 teaspoon ground cinnamon
• Pinch salt
• 1-ounce unsalted butter
• 3 apples (Jonagold, Gala, Braeburn or Fuji)
• 1/2 cup hard apple cider
• 1/2 cup sugar
• 1/2 cup water
• 1 teaspoon lemon juice
• 2 teaspoons Calvados
• Pinch salt
• 1-ounce unsalted butter
• 6 tablespoons creme fraiche

Directions for Apple Crepes

1. For the Crepes: Put the eggs, water and 1/2 cup milk in a large bowl. Whisk until combined. Add the flour, cinnamon and salt and again whisk until combined. Whisk in the melted butter.
2. Refrigerate the batter for at least 1/2 hour.
3. Heat a 6-inch non-stick pan over medium heat. Pour 2 tablespoons crepe batter into the pan and quickly rotate the pan so the batter forms a thin layer over the bottom of the pan. (Return excess batter to the remaining batter.) Cook the crepe for 1 to 2 minutes until it is golden brown. Loosen the edge of the crepe with a knife and using your fingers, invert the crepe and cook the other side for about 10 seconds.
4. Continue cooking crepes until you have at least 12.
5. Make sure the crepes are cool and then cover them with plastic wrap. Refrigerate until you are ready to serve them.
6. For the Apple Balls: Peel the apples. Using a melon baller, scoop out the apple balls making sure you do not scoop into the core. Make 42 balls total. Combine the cider, sugar, and water in a medium sized saucepan. Bring the mixture to a boil and boil for about 30 seconds until the sugar dissolves. Reduce the cider mixture to a gentle boil. Place the apple balls in the cider syrup and cover them with parchment paper or a cloth towel. Poach the apple balls for about 5 minutes until the are soft. Be careful not to over-poach them as you want them to retain their shape. Poaching timing will depend on the variety of apple being used.
7. Remove the apples from the cider syrup, reserving the syrup. The apples can be poached ahead of time.
8. To serve the crepes: Place the cider syrup in a large saute pan over medium heat. Place the crepes 1 at a time in the liquid, folding them into quarters once they have been coated with the syrup. Heat the crepes until they are warmed through.
9. Place 2 crepes on each plate. Increase the heat to high and add the lemon juice, Calvados, salt and butter. Cook until the sauce thickens slightly. While the sauce is cooking place a pile of apple balls on top of the crepes in the middle of each plate. Pour the sauce over the crepes. Top with a tablespoon of creme fraiche. Serve immediately.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Apple Crepes recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Low Sodium