Name: Apple Cinnamon Crepes
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 8 crepes (4 servings)
Ingredients: 1 cup (120 g) all-purpose flour; 2 large eggs; 1 1/4 cups (300 ml) milk; 2 tablespoons unsalted butter, melted, plus more for the pan; 1 tablespoon granulated sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 3 tablespoons (42 g) unsalted butter; 3 medium firm apples, such as Honeycrisp or Granny Smith (about 1 1/4 pounds / 560 g), peeled, cored and sliced 1/4 inch thick; 1/3 cup (70 g) packed light brown sugar; 1 teaspoon ground cinnamon; Pinch of ground nutmeg; Pinch of salt; 1 teaspoon fresh lemon juice; Whipped cream or vanilla ice cream (optional)

When the weather turns cool, apple cinnamon crepes are hard to beat. The apples are cooked in butter until they’re tender, then tossed with brown sugar and cinnamon until the juices turn into a glossy syrup. A pinch of cinnamon in the batter ties the whole thing together.

It tastes a lot like apple pie, but it takes about 30 minutes of cooking. That makes it as good for a weekend breakfast as for dessert.

Apple Cinnamon Crepes

Cinnamon crepes filled with buttery, caramelized apples.

Prep Time: 20 mins
Cook Time: 30 mins
Rest Time: 30 mins
Total Time: 1 hr 20 mins
Yield: 8 crepes (4 servings)

Equipment

8- or 9-inch crepe pan or non-stick skillet
Large skillet for the apples

Ingredients

Crepes

1 cup (120 g) all-purpose flour
2 large eggs
1 1/4 cups (300 ml) milk
2 tablespoons unsalted butter, melted, plus more for the pan
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Cinnamon apples

3 tablespoons (42 g) unsalted butter
3 medium firm apples, such as Honeycrisp or Granny Smith (about 1 1/4 pounds / 560 g), peeled, cored and sliced 1/4 inch thick
1/3 cup (70 g) packed light brown sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
1 teaspoon fresh lemon juice

To serve

Whipped cream or vanilla ice cream (optional)

Instructions

Crepes

Whisk the flour, sugar, cinnamon and salt. Whisk in the eggs, then gradually the milk and melted butter until smooth. Rest for 30 minutes.
Cook 8 crepes in a lightly buttered pan over medium heat, using about 1/4 cup of batter each, about 1 minute on the first side and 30 seconds on the second. Keep them warm under a clean towel.

Cinnamon apples

Melt the butter in a large skillet over medium heat. Add the apples and cook, stirring now and then, until they start to soften, 5 to 7 minutes.
Sprinkle in the brown sugar, cinnamon, nutmeg and salt. Cook, stirring gently, until the apples are tender but still hold their shape and the juices turn syrupy, 3 to 5 minutes more. Stir in the lemon juice.

Assemble

Spoon about 1/3 cup of apples along one side of each crepe, roll or fold, and spoon the remaining syrup over the top.
Serve warm, with whipped cream or a scoop of vanilla ice cream if you like.

Serving suggestions

Add a handful of chopped toasted walnuts or pecans to the apples for crunch.
The apples can be cooked up to 3 days ahead and rewarmed in a pan.

Tips for apple cinnamon crepes

Choose firm apples. Honeycrisp and Granny Smith hold their shape. A mix of sweet and tart apples gives the best flavor.
Slice evenly. Slices about 1/4 inch thick cook at the same rate, so none turn to mush while others stay crunchy.
Don’t stir too much. Gentle stirring keeps the slices whole.
Add the sugar after the apples soften. If it goes in at the start, the apples release their juice too early and stew instead of browning.

For more fall and winter flavors, see the gingerbread and cranberry orange crepes in Holiday Crepes, or switch to a savory buckwheat galette for dinner.

Tips for apple cinnamon crepes

Frequently asked questions

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