Delicate French crepes filled with warm cinnamon-spiced apples and drizzled with rich homemade caramel sauce. An elegant breakfast that feels like dessert.
Recipe Details
Ingredients
- 125g all-purpose flour
- 2 large eggs large eggs
- 300ml whole milk
- 30g unsalted butter, melted
- 5ml pure vanilla extract
- 1g fine sea salt
- 30g unsalted butter for cooking
- 4 medium apples Granny Smith apples, peeled and sliced
- 30g unsalted butter for apples
- 60g light brown sugar, packed
- 5g ground cinnamon
- 15ml fresh lemon juice
- 200g granulated sugar for caramel
- 120ml heavy cream for caramel
- 30g unsalted butter for caramel
- 1g flaky sea salt for caramel
Instructions
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For crepes, whisk 125g all-purpose flour, 2 large eggs large eggs, 300ml whole milk, 30g unsalted butter, 5ml pure vanilla extract, and 1g fine sea salt in a bowl until smooth. Let batter rest for 30 minutes.
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Meanwhile, prepare the apple filling. Heat 30g unsalted butter for apples in a large skillet over medium heat. Add 4 medium apples Granny Smith apples, 60g light brown sugar, 5g ground cinnamon, and 15ml fresh lemon juice.
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Cook apples for 8-10 minutes, stirring occasionally, until tender and caramelized. Keep warm.
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For the caramel sauce, heat 200g granulated sugar for caramel in a heavy saucepan over medium heat without stirring until it melts and turns deep amber, about 10-12 minutes.
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Remove from heat and carefully whisk in 120ml heavy cream for caramel (it will bubble vigorously). Whisk in 30g unsalted butter for caramel and 1g flaky sea salt for caramel. Set aside.
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Heat a 20cm (8-inch) non-stick pan over medium heat. Brush with 30g unsalted butter for cooking.
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Pour 60ml (1/4 cup) batter into the center of the pan, quickly tilting to spread batter evenly across the bottom.
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Cook for 1-2 minutes until edges are set and bottom is lightly golden. Flip and cook 30 seconds more. Transfer to a plate and cover with a towel.
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Repeat with remaining batter, brushing pan with butter as needed. Stack crepes with parchment between layers.
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To serve, place a spoonful of warm apple filling on one quarter of each crepe. Fold in half, then in half again to form a triangle.
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Arrange 2 filled crepes on each plate and drizzle generously with warm caramel sauce.
Tips
Crepe Batter Rest: Letting the batter rest allows the flour to hydrate and creates more tender crepes with better texture.
Pan Temperature: The pan should be hot enough that a drop of water sizzles and evaporates quickly, but not so hot that the crepes burn.
Caramel Safety: When adding cream to hot caramel, it will bubble violently. Remove from heat and add slowly to prevent dangerous splattering.
Apple Variety: Granny Smith apples hold their shape well when cooked and provide a nice tart contrast to the sweet caramel.
Make-Ahead: Crepes can be made up to 2 days ahead and stored covered in the refrigerator. Reheat gently in a dry pan before filling.
Serving Style: These are perfect for a special breakfast, brunch, or even dessert when you want something elegant yet comforting.