When I was in 6th grade, I learned how to make crepes with an apple filling in home economics. They were delicious but the recipe was so long and time consuming that I could rarely be bothered to make them. In hindsight, I really don’t understand why the recipe was so complicated; it required multiple pots and pans, refrigeration, and ultimately about an hour and a half to make something that still came out with lumps in the batter. It was years before I decided that there HAD to be an easier way to make them, and having lost the recipe ages ago, I had nothing to lose in starting from scratch. So here is an easier, and just as tasty, take on one of my favorite breakfasts!
Apple Pie Crepes
Yields about 8-10 crepes + filling
For the crepes:
1 1/4 cups milk
1 cup all purpose flour
4 tbsp. (57 grams) butter, melted
1 tbsp. granulated sugar
1 tsp. vanilla extract
For the filling:
2 small-medium apples (something sweet like Fiji or Gala)
8 tbsp. (113 grams) butter
1/2 cup granulated sugar
1 tbsp. cinnamon
I like to start by making the filling since the apples will need a little cooking time to soften up. Wash and cut up your apples, and set all of the filling ingredients into a small pot. Cook over medium until a syrup starts to form and bubble, and then reduce to low to simmer until the crepes are ready. I usually like to cut my apples fairly small, so keep in mind that the bigger you cut them, the longer they’ll need to simmer to be soft.
To make the crepes, lightly oil a shallow skillet, and set it over medium heat. You want your skillet to be nice and hot by the time the crepe mix is ready. In a large bowl, combine the butter, sugar, egg, and vanilla extract. I used an electric mixer on the lowest speed to make sure the batter came out lump free, but you can easily whisk by hand as well. Once the everything is well mixed, add the milk, and mix again until everything is incorporated. Finally add the flour and mix/whisk until there are no lumps left. Easy peasy! At this point your crepe batter is ready to cook, and hopefully your skillet is nice and hot. Pour a small amount (about 1/4-1/3 cup) of batter into the skillet, tilt the pan, and using a circular motion, spread the batter until it evenly coats the surface. Cook until the crepe is golden and slightly browned on each side (about 3-5 minutes). If you want to wait and serve all of the crepes together, they keep well on a plate in an oven on low heat.
Once you’re ready to serve, spread a large spoonful of apple filling along the inside of each crepe and roll the crepe around it.
Crepe recipe adapted from my favorite pancake recipe