Crepe with Caramel Apple Filling

What is Crepe?

A crepe is made by combining egg, milk, and flour, then allowing it to rest to hydrate the flour. After that, the batter is put into a pan, just enough to coat the bottom. A general weight ratio of milk, egg, and flour is:

Crepe = 1 part liquid : 1 part egg : ½ part flour

In general, crepes are characterized by their thinness and delicacy. Crep can be filled with sweet ingredients or savory. If you are making sweet crepes then in addition to the base ingredients, you can add 1/2 tsp vanilla and 1 tbsp sugar or adjust to your taste. A crepe is usually made as thin and delicate, or you can make it as thick and heavy. If it becomes too thick, it will be more like a pancake rather than a crepe.

The Best Caramel Apple Crepe | Cinnamon Caramel Apple Crepes

Crepes are an excellent way to make a quick and easy dessert or appetizer. Cook apple and brown sugar in butter till boiling, then wrap in a crepe and dust with powdered sugar. Depending on how much liquid you add to the batter, crepes can be papery thin or thick.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Appetizer

Cuisine American, Chinese

Servings 6

Ingredients

  

For the Crepe

• 1 cup All-purpose flour
• 1 tbsp Sugar optional
• 1/4 tsp salt
• 4 Eggs
• 8 ounces Milk
• 1 tbsp Butter for greasing the pan
• 1/2 tsp Vanilla Optional

For the Caramalized Apple

• 2 Large tart apples – cored and diced
• 2 tbsp butter
• 1/2 tsp cinnamon – ground
• 4 tbsp brown sugar
• 1/4 cup Water
• 2 tbsp Cream
• 1 tsp Corn starch (Optional)

Instructions

 

Prepare Crepe

• Combine all ingredients into a large bowl. Blend with a whisk until they’re uniformly combined. The batter should be like thin cream and have no lumps. Add more milk or flour to the batter until you’ve got the consistency you like.
• Let the batter rest for 1/2 hour, covered at room temp so the flour can absorb the liquid (Optional). The batter can be made and refrigerated a day in advance as well.
• Preheat your pan over medium-high heat.
• If you have a well-seasoned crepe pan or cast-iron pan, all you need to do is wipe the surface with a paper towel dipped in vegetable oil. If you’re using stainless steel, you can swirl little butter in the pan to coat the bottom to ensure it doesn’t stick
• Pour in just enough batter to coat the bottom as you tip and tilt the pan.
• Allow it to cook for a minute or so, untouched, until it’s set. Then gently flip the crepe and cook the second side for a few minutes.
• If you like a thinner crepe after cooking it, add little milk to the batter until you achieve the desired consistency
• As you make more crepes, place them on a rack. Crepes can be eaten right away or they can be let to cool.
• When they’re cold enough to handle, stack them, cover them, and store them in the refrigerator until you’re ready to use them.

Prepare Caramalized Apple

• Wash and Dice Apples. Add Cinnamon and mix well.
• In a large skillet melt butter over medium heat. Add apples and cook, stirring constantly until apples are almost tender. It is about 7 to 8 minutes
• Add brown sugar and stir well until the apple is caramelized.
• Add water and boil for another 3 minutes, stirring continuously.
• Add cream and when it is thick remove from heat and serve warm.

Keyword apple crepes, apple filling, breakfast, caramel apple crepes, caramel apples, crepes, sweet crepes

If you are making savory crepes then in addition to the base ingredients, you can also try various aromatic ingredients such as herbs, chicken stock, and chopped veggies.