Best 20 Apple Crepes Recipes

YUMMY APPLE CINNAMON CREPES

Steps:

• Whisk eggs and salt together in a bowl. Gradually stir flour into eggs, alternately with 2 cups milk until fully incorporated. Beat 1/4 cup vegetable oil and 1/2 teaspoon cinnamon into flour mixture. Refrigerate batter for at least 1 hour.
• Mix apples, sugar, 2 teaspoons cinnamon, and 2 tablespoons water in a pot.
• Whisk cornstarch and 1 tablespoon water in a small bowl; pour into apple mixture.
• Simmer apple mixture over medium heat, stirring often, until thickened, 8 to 10 minutes. Keep warm.
• Whisk 1 1/2 tablespoons milk into chilled batter.
• Heat about 1 teaspoon vegetable oil in a crepe or frying pan over medium heat. Pour about 1/3 cup batter into the heated oil; tip and rotate the crepe pan until the batter covers the entire area. Cook until the edges begin to curl away from the sides of the pan, about 30 seconds; flip the crepe and continue cooking until lightly golden on the other side, about 30 more seconds. Remove crepe from pan, add more oil, and repeat with remaining batter.
• Spoon the apple filling into each crepe; fold crepe over the filling and serve.

APPLE FILLED CREPES

Steps:

• In a bowl, beat the 2 tablespoons of melted butter, milk, flour, salt and eggs together until smooth. Set aside for at least 1/2 hour, preferrably 2 hours to allow flour to absorb milk and thicken up.
• Meanwhile, core, peel and slice apples. Place the second amount of butter into a pan along with the remaining ingredients. Saute un medium low heat until soft and slightly brown. Set aside and keep warm on minimum heat.
• Preheat a crepe pan or non-stick pan on medium heat. Brush butter on the bottom of the pan. Pour 1/4 cup of the batter into crepe pan and tip pan to coat bottom. Cook for about 2 minutes or until the top is set and the bottom is slightly brown. Gently flip crepe and let cook for another 30 seconds and slide out onto a wax paper. Continue until all batter is used.
• Place crepe on working surface, add a two or three tablespoons of apple filling. Roll 1/2 way and tuck in ends. Finish rolling and set aside.
• Serve warm and sprinkled with confectioner's sugar if desired or vanilla ice cream if serving for desert!

CARAMEL APPLE CREPES

Steps:

• In a large skillet over medium heat, melt butter. Add brown sugar and 2 tablespoons syrup; cook and stir over medium heat until sugar is dissolved. Add apples; cook until apples are tender., In a small bowl, beat the cream cheese, cinnamon and remaining syrup until smooth. Spread over crepes. Fold crepes into quarters and serve with apple mixture. Sprinkle with cinnamon-sugar.

CARAMELIZED APPLE CREPES

Steps:

• In a medium bowl, sift together flour and salt. Whisk in eggs, egg yolk, and about 1 tablespoon milk, forming a smooth batter with a pastelike consistency. Add remaining milk and 1 teaspoon vanilla; mix until no lumps remain. Melt 4 tablespoons butter in a nonstick skillet, and stir into the batter; leave a film of butter in the skillet. Let the batter rest at room temperature about 30 minutes.
• Heat oven to warm. Over medium-low heat, warm the skillet thoroughly. Stir batter, and carefully ladle about 1/4 cup batter into skillet. Rotate skillet so batter spreads out and thinly coats the bottom and edges of the skillet. Return skillet to heat, and cook crepe until edges turn golden brown and lacy, and start to pull away from the skillet, about 2 minutes. Using a knife or an offset spatula, carefully turn crepe over; cook other side until just golden, 30 to 40 seconds. Slide the crepe onto a heat-proof plate. Repeat with the remaining batter, stirring it before making another crepe. Stack cooked crepes on top of one another.
• Loosely cover plate of crepes with aluminum foil, and place in the oven to keep warm.
• Place apples in a medium bowl. Add lemon zest, lemon juice, cinnamon, and ginger. Toss to coat.
• Melt the remaining 2 tablespoons butter in a 12-inch cast-iron skillet set over medium heat. Add granulated sugar, and cook, stirring occasionally, until sugar turns amber in color, about 5 minutes. If caramel starts to get too dark, remove skillet from heat. Add apples, and cook, turning apples over, until soft and completely caramelized. Pour Calvados into a measuring cup, then pour into skillet. Carefully ignite the alcohol, and allow the flame to burn out, 2 to 3 minutes, shaking skillet to toss the apples in the syrup. Remove apples from heat; let cool slightly.
• Combine creme fraiche, remaining 1/2 teaspoon vanilla, and confectioners' sugar in a chilled mixing bowl. Whip mixture until light, fluffy, and almost doubled in volume.
• Remove the crepes from oven, and transfer to six serving plates. Spoon a scant 1/2 cup caramelized apples onto each crepe, and dust lightly with confectioners' sugar. Spoon a generous amount of creme-fraiche mixture over apples. Fold crepes, and serve immediately.

APPLE RAISIN CREPES

Steps:

• For batter, in a small bowl, whisk the egg, milk water and oil. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour., In a large saucepan, combine the apples, sugar, raisins and cinnamon. Cook and stir over medium heat for 8-10 minutes or until apples are tender; set aside. , Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons of batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., With a slotted spoon, fill each crepe with 1/4 cup of apples; roll up. On a lightly greased griddle or in a large skillet, cook crepes over medium heat for 3-4 minutes on each side or until golden brown. Sprinkle with confectioners' sugar. Serve immediately with remaining sauce from apples.

NALESNIKI - POLISH CREPES WITH APPLE FILLING

Steps:

• Make the filling to start off with:.
• Cook apples with sugar, cinnamon and lemon juice. Mash apples slightly until it resembles course applesauce. Set aside & allow to cool.
• For the crepes:.
• Beat eggs. Mix sugar, salt and flour well together and stir quickly into the eggs. Add milk and beat hard. Have ready one or more heavy six inch crepe pans, lightly buttered and well heated.
• Pour just enough batter into each to cover the bottom of the pan when it is tilted and swirled.
• Shake the crepes over the fire until they are slightly browned on the bottom and firm to the touch on top. Do not turn. Put them aside to cool. This may be done several hours before serving.
• Fill crepes and roll up. Place on buttered baking dish and brush well with melted butter.
• Mix sugar with bread crumbs and butter and sprinkle over top. Bake in 350 degree F oven for 20 minutes.

APPLE BACON CREPES WITH MAPLE CREAM CHEESE FROSTING

Steps:

• For the frosting: Beat together the butter, cream cheese, confectioners' sugar and maple syrup in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer) until smooth and creamy.
• For the apple-bacon filling: Cook the bacon in a medium skillet over medium heat until the fat renders out and the bacon becomes crispy. Scoop out the bacon and place on a paper-towel-lined plate. Add the apples to the bacon fat and cook over medium heat until the apples are tender, 10 to 15 minutes. Add the maple syrup and cinnamon and cook until sticky and caramelized, 1 to 2 minutes more. Remove from the heat and set aside.
• For the crepe batter: Whisk together the cake mix, milk, egg and egg white in a large bowl until smooth. Heat a 10-inch nonstick skillet and spray liberally with nonstick cooking spray. Ladle about 3 ounces of batter into the pan and cook over medium heat until the bottom starts to brown and the top of the crepe begins to bubble, 1 to 2 minutes. Work around the edge of the crepe with a rubber spatula to begin to release it from the pan. Gently flip the crepe over, spraying more nonstick spray as needed. Cook until golden brown and cooked through, 30 seconds to 1 minute longer. Remove the crepe and place on a serving dish. Repeat with the remaining batter.
• To assemble: Spread the filling generously over half of each crepe and top with a few tablespoons of bacon. Fold the tops of the crepe over and sprinkle with confectioners' sugar. Sprinkle additional bacon on top if desired.

APPLE BLINTZES OR JEWISH CREPES

Steps:

• Combine eggs and oil in bowl and beat until light and frothy. Beat in milk, then flour and salt. Beat until well blended.
• Cover batter and refrigerate for 15 minutes, until flour absorbs and mixture thickens.
• Place an 8-9 inch frying or omelet pan over medium heat. Lightly grease with paper towel dipped in margarine.
• When pan is very hot, quickly pour 1/4 cup batter and swirl quickly to cover bottom.
• When batter starts curling away from sides of pan, shake crepe onto paper towels. Repeat.
• To freeze at this point, cool and then place between wax paper sheets. Stack and wrap bundle in foil.
• To make blintz filling:
• In a bowl combine apple pie filling, diced apple, lemon juice, pecans and cinnamon.
• Place about one tablespoon filling into center of crepe. Fold top down, bottom up, and sides in to enclose filling. Then place fold side down onto platter to await frying.
• When all blintzes are filled, heat frying pan with 2 tablespoons of melted butter or margarine and fry blintzes, a few at a time, on both sides until golden brown. Add more margarine as needed during frying. Serve hot.

CINNAMON APPLE FILLING (FOR CREPES)

Steps:

• Heat 3 tablespoons of margarine in a large sauté pan over medium heat.
• When bubbling, add the fruit and sauté 4 to 6 minutes until softened.
• Stir in all remaining ingredients and put set aside to cool on the counter or in the refrigerator.
• When cool, fill crepes with desired amount.

CRISPY CREPES WITH APPLE, BRIE AND PROSCIUTTO

Steps:

• Make the crepes from the recipe above (you'll only need 4 crepes). Preheat oven to 400 degrees. Brush olive oil on 2 baking sheets. Lay 2 crepes side-by-side on each baking sheet. Spread the apple butter on each crepe. Layer apples and prosciutto on each crepe slice. Bake for 10-12 minutes, rotating the baking sheets (top shelf to bottom shelf) halfway through until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the brie on top so it melts slightly. Add a handful of watercress or baby lettuce and several turns of freshly ground black pepper.

APPLE CREPES

Steps:

• Heat butter in a medium skillet over medium heat. Add apples, sugar, walnuts, cinnamon, and salt; cook, stirring, until apples are softened.
• Meanwhile, stack crepes and roll up into a cylinder; cut crosswise into 1/4-inch-thick strips. Add julienned crepes to skillet and toss to combine; cook until crepes are heated through and slightly crisp. Serve immediately.

APPLE CRISP CREPES

Steps:

• In medium bowl, beat Bisquick mix, milk and eggs with whisk until smooth.
• Spray 6- to 7-inch skillet or crepe pan with cooking spray or grease lightly with butter; heat over medium heat. For each crepe, pour about 2 tablespoons batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, greasing skillet as needed.
• Stack crepes, placing waxed paper between each; cover to keep warm and prevent crepes from drying out.
• Meanwhile, in medium microwavable bowl, stir together all filling ingredients. Microwave uncovered on High 5 minutes, stirring once.
• To assemble, spoon 1 to 2 tablespoons filling down center of each crepe. Roll up; place seam side down on plate. Serve crepes topped with yogurt and cinnamon.

SPICED APPLE-CRANBERRY CREPES

Steps:

• In a large skillet, saute the apples, cranberries, sugar, pie spice, orange zest and lavender in butter until fruit is tender. Set aside., In a large bowl, combine the eggs, milk, butter and vanilla. Combine the flour, sugar, salt and baking powder; add to egg mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spread each crepe with 2 teaspoons cheese; top with 3 tablespoons apple mixture and roll up. Dust with confectioners' sugar if desired.

APPLE PECAN CREPES

Steps:

• Preheat oven to 375°. In a small bowl, combine pie filling, pecans and cinnamon. Spread 2 rounded tablespoonfuls down the center of each crepe; roll up tightly. , Place in a greased 13x9-in. baking dish. Bake, uncovered, 10-14 minutes or until heated through., Meanwhile, in a microwave-safe bowl, combine egg, cream, sugar and extracts. Cover and microwave at 50% power for 3-1/2 to , 4-1/2 minutes or until thickened, stirring after each minute. Cool. Serve with crepes.

APPLE CREPES

Steps:

• Peel the apples and core them. Quarter each and cut each quarter in 4 equal slices.
• Preheat oven to high broil. Place flour in a mixing bowl. Add sugar, egg and vanilla while stirring with a wire whisk. Add cream and beat to make batter as smooth as possible.
• Heat 1 teaspoon of butter in an 8-inch nonstick skillet. Add 4 slices of apple and brown lightly on both sides on medium heat. Arrange the slices in center forming a star. Pour one-quarter of the batter evenly over the apples, keeping star intact. Cook about one minute or more until light brown.
• Transfer to plate, reversing the crepe. Continue making crepes with remaining ingredients. Pour a little warm sauce over all.

APPLE & BRIE HALF-MOON CREPES

Steps:

• In a blender or food processor, blend the eggs, milk, water, flour, salt and the 2 tablespoons melted butter for 5 seconds, or until smooth. Stir down and repeat if necessary. Cover and refrigerate for at least 1 hour (though 2 hours is preferable) or up to 24 hours.
• Gently stir the batter if it has separated. Heat a seasoned 6- or 7-inch nonstick crepe pan over medium-high heat until hot. Coat the pan lightly with butter, lift the pan from the heat, and pour in 2 or 3 tablespoons of batter into the pan, tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned. Turn the crepe out onto a clean tea towel to cool. Repeat with the remaining batter wiping the pan with butter as needed and stacking the crepes as they are cooked.
• Using the prepared crepes, preheat the oven to 375 degrees F. Place a crepe in a 12-by-18inch baking pan and arrange a slice of the cheese and 3 slices of apples evenly over half of it; fold over. Repeat with the remaining crepes. Brush the crepes with butter and sprinkle with nuts. Bake in the oven for 8 to 10 minutes, or until the cheese is melted. Serve at once.

CHICKEN & APPLE CREPES

Steps:

• Boil or cook the chicken.
• GRAVY.
• Heat butter or margarine over low heat until melted.
• Blend in flour and salt.
• Cook over low heat, stirring constantly, until mixture is smooth and bubbly, then remove from heat.
• Stir in broth.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Mix chicken, apple, celery, onion, and 3/4 of the thickened broth.
• Place scant 1/2 cup chicken mixture on center of each crepe, then roll up.
• Place crepes seam sides down in ungreased oblong baking dish (13 x 9 x 2'').
• Pour remaining broth over crepes.
• Cook uncovered in 350°F oven until crepes are sightly browned, about 20 minutes.

APPLE AND HONEY FILLED CREPES

Steps:

• FOR THE CREPES:.
• Place milk, egg, flour, melted butter, icing sugar in a blender and whirl for 1 minute. Refrigerate while making apple filling.
• FOR THE CREPE FILLING:.
• Melt 2 tablespoons of butter in a 12-inch nonstick frying pan or crepe pan over medium-high heat. Add the apples and sauté until lightly browned, about 5 minutes (If your pan is not large enough, do in batches). Transfer apples to a bowl and set aside.
• Add the cinnanonm nutmeg, honey, apple cider, and butter to pan. Cook until the sauce starts to thicken and is syrupy - this only takes a few mintues. Remove from heat and pour the sauce over the apples. Stir the sauce into the apples and keep warm while making the crepes.
• TO MAKE THE CREPES:.
• Heat a 10-inch non stick sauté pan or crepe pan over medium-high heat. Drop about a tablespoons butter into the pan and swirl generously around the sides and bottom. Pour approximately 1/3 cup of crepe batter into the pan and swirl around the batter until the pan is evenly coated with a thin layer of batter. Thin the batter with a little of the milk if it is too thick. Cook the crepe until it is dry in the center and golden brown at the edges. Flip over in the pan and cook until just lightly btrowned in the pan on the other side. Remove from pan and stack the crepes on a plate until all the batter is used up.
• To serve, spoon the apple filling onto half a crepe. Top with a scoop of vanilla ice cream, and fold crepe over. Sprinkle with a little icing sugar.

APPLE CREPES WITH CALVADOS BUTTER SAUCE

Steps:

• For crepes:
• Combine all ingredients in blender and blend until smooth. DO AHEAD Crepe batter can be made 1 day ahead. Cover and refrigerate. Reblend before using.
• Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons batter to skillet; tilt and rotate skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared paper-towel-lined plate. Repeat with remaining batter, placing paper towel or parchment paper between crepes, making at least 18 crepes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• For calvados butter sauce:
• Using electric mixer, beat butter in medium bowl until well blended. Add sugar and coarse salt; beat until fluffy. Gradually beat in Calvados just until incorporated. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• For apples:
• Melt butter in heavy large skillet over medium heat. Add apples; sprinkle with sugar, coarse salt, and cinnamon. Sauté until apples are tender, about 3 minutes. Add Calvados and cook until most of liquid evaporates, about 2 minutes. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil and seal at edges; warm in oven until crepes are heated through, about 20 minutes for cold crepes and 15 minutes for room-temperature crepes.
• Stir Calvados butter sauce in small saucepan over medium-low heat until melted and heated through. Rewarm apple mixture over medium heat, stirring occasionally, about 3 minutes. Place 1 crepe on plate, browned side down. Spoon 2 teaspoons Calvados sauce over crepe, then fold crepe into quarters. Repeat with remaining crepes and Calvados butter sauce, placing 3 crepes on each plate. Spoon apples over crepes on each. Spoon any remaining sauce over crepes and serve.

APPLE NORMANDY CREPES

Steps:

• 1. FOR CREPES: Melt butter in heavy skillet. Set aside
• 2. Combine dry ingredients in bowl.
• 3. Add eggs, milk, 2 tbsp. melted butter and beat till smooth.
• 4. Heat skillet to moderately hot. Pour in just enough batter to cover bottom, tilting skillet to spread it thinly and evenly. Cook crepe till light brown on bottom and firm to touch on top.
• 5. Loosen edges with spatula. Turn and brown second side. DO NOT RE-BUTTER OR GREASE THE SKILLET FOR EACH CREPE. Transfer cooked crepe to hot platter till ready to serve.
• 6. FOR APPLE FILLING: Mix all ingredients except confectioners' sugar and heat just to boiling.
• 7. Fill crepe,fold, sprinkle with sifted confectioners' sugar or top with vanilla ice cream and/or whipped cream, then sprinkle with cinnamon.