Best 13 Apple Tortilla Crepes Recipes

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 ENCHILADA DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
• Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
• Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
• Makes 6 large tortillas; may be cut in half to serve 12.

SUPER-SIMPLE APPLE-CINNAMON DESSERT CREPES

Steps:

• In a small nonstick pot on the stove, combine sugar, cornstarch, cinnamon, and salt with 2 tablespoons of cold water. Stir to dissolve. Add apples and lemon juice and stir. Bring to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 5 minutes, uncovering often to stir.
• Remove the pot from heat and transfer the mixture to a bowl. Allow it to cool for several minutes. Thoroughly stir in cream cheese. Fold in whipped topping.
• Lay crepes flat on a dry surface. Evenly distribute the apple mixture between the crepes. Fold each crepe up envelope-style, first folding the sides in, and then folding/rolling it up from the bottom.
• Bring a skillet sprayed with nonstick spray to medium heat. Place the crepes in the skillet with the seam-sides down. Cook them until slightly browned, about 1 minute per side. (Flip carefully.)
• Plate your crepes and drizzle them with caramel dip. If you like, sprinkle with powdered sugar. Try not to pass out as you dig in!

APPLE CREPES

Steps:

• Crepes:
• Put the eggs, water, and 1/2 cup milk in a large bowl. Whisk until combined. Add the flour, cinnamon and salt and again whisk until combined. Whisk in the melted butter.
• Refrigerate the batter for at least 1/2 hour.
• Heat a 6-inch non-stick pan over medium heat. Pour 2 tablespoons crepe batter into the pan and quickly rotate the pan so the batter forms a thin layer over the bottom of the pan. (Return excess batter to the remaining batter.) Cook the crepe for 1 to 2 minutes until it is golden brown. Loosen the edge of the crepe with a knife and using your fingers, invert the crepe and cook the other side for about 10 seconds.
• Continue cooking crepes until you have at least 12.
• Make sure the crepes are cool and then cover them with plastic wrap. Refrigerate until you are ready to serve them.
• Apple Balls:
• Peel the apples. Using a melon baller, scoop out the apple balls making sure you do not scoop into the core. Make 42 balls total.
• Combine the cider, sugar, and water in a medium-sized saucepan. Bring the mixture to a boil and boil for about 30 seconds until the sugar dissolves.
• Reduce the cider mixture to a gentle boil. Place the apple balls in the cider syrup and cover them with parchment paper or a cloth towel. Poach the apple balls for about 5 minutes until the are soft. Be careful not to over-poach them as you want them to retain their shape. Poaching timing will depend on the variety of apple being used.
• Remove the apples from the cider syrup, reserving the syrup. The apples can be poached ahead of time.
• Plating:
• Place the cider syrup in a large saute pan over medium heat. Place the crepes 1 at a time in the liquid, folding them into quarters once they have been coated with the syrup. Heat the crepes until they are warmed through.
• Place 2 crepes on each plate. Increase the heat to high and add the lemon juice, Calvados, salt and butter. Cook until the sauce thickens slightly. While the sauce is cooking place a pile of apple balls on top of the crepes in the middle of each plate. Pour the sauce over the crepes. Top with a tablespoon of creme fraiche. Serve immediately.

1-MINUTE APPLE TORTILLA

Steps:

• Place tortilla on microwaveable plate. Place Singles on half of tortilla; top with apples. Fold tortilla in half; cover with waxed paper.
• Microwave on HIGH 30 sec. or until Singles is melted.

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.

APPLE TOPPING FOR PANCAKES, CREPES, OR ICE CREAM

Steps:

• Melt butter in a skillet over medium heat. Add apples to the melted butter. Add sugar, cinnamon, and vanilla; saute until apples are soft, 3 to 5 minutes.

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.

MEXICAN APPLE TORTILLAS

Steps:

• Preheat oven to 350 degrees.
• Stack tortillas and wrap them tightly in alumimum foil. Heat in oven for 10 minutes.
• While tortillas are heating, combine apples, raisins, orange juice, lime juice, and cinnamon in a small saucepan. Cook over medium heat, stirring frequently, 5 to 7 minutes until apples are tender.
• To assemble, spread 1 teaspoon of jam on each of the heated tortillas. Divide apple mixture evenly and spoon it along the center of each tortilla. Roll tortilla up tightly into a cylinder and place each seam-side down on a serving plate. Sprinkle with confectioners sugar and serve right away.

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.

CREPES WITH SAUTEED APPLES

Steps:

• In a large bowl, whisk together milk, flour, eggs, sugar, salt, and butter. Cover and refrigerate at least 1 hour. Meanwhile, prepare apples.
• Heat a large (12-inch) nonstick skillet over medium-high. Dip a folded paper towel into melted butter; wipe bottom of skillet. Pour 1/3 cup batter into skillet; swirl skillet so batter coats bottom with a thin, even layer. Cook until edges are dry, about 1 minute. Using a spatula, gently lift one edge of crepe, and grasping with your fingers, flip crepe over; cook 30 seconds. (Don't worry if the first one or two aren't perfect.)
• Slide cooked crepe out of skillet onto baking sheet. Repeat with remaining batter, stacking crepes on sheet. (If making ahead, wrap in plastic, and refrigerate up to 1 day.)
• In a large skillet, melt butter over medium. Add apples, lemon juice, sugar, cinnamon, and 1/2 cup water; cook until apples are soft, about 15 minutes.
• Add cherries, and cook until they have plumped, 2 minutes. (If making ahead, transfer to a bowl; cover, and refrigerate up to 1 day. Bring to room temperature before serving.)
• (If made ahead: Preheat oven to 350 degrees. Lay crepes in a single layer, slightly overlapping, on 2 baking sheets. Warm in oven 5 minutes, and remove.) Fold into quarters. Place 2 crepes on each serving plate. Top with apple mixture. Serve with sour cream, if desired.

SIMPLE HOMEMADE CREPES

Steps:

• Melt butter and allow to cool completely (this is to insure that the warm butter doesn't begin to cook the eggs).
• Crack eggs into medium bowl and whisk until nice and thick.
• Add milk slowly.
• Then slowly whisk butter into egg/milk mixture.
• Sift Flour, Sugar and salt into a medium bowl.
• Slowly add flour mixture to egg mixture and mix until smooth.
• Spray an 8-10 inch frying pan (whatever you have on hand!).
• Heat on medium heat (be sure not to OVER heat pan, otherwise the batter will cook to quickly-- not allowing you to cover the pan), and add around 1/4c of batter to pan and quickly turn pan side to side-- to side, allowing batter to cover the bottom of the pan.
• Batter should make a thin layer on the bottom of the pan.
• Cook until top is no longer wet, and when the underside begins to brown.
• Do not attempt to turn; there is no need to.
• Remove from pan and spread your favorite jam or jelly on them.
• You can also make various desserts with these.
• The possibilities are endless!
• ENJOY!

TORTILLA CREPES

Steps:

• Reserve 2 tsp. sugar. Toss strawberries with remaining sugar.
• Spread tortillas with cream cheese. Spoon 1/4 cup strawberries onto each tortilla; fold in half. Whisk egg, milk and reserved sugar in pie plate until blended.
• Heat oil in large skillet on medium-high heat. Dip filled tortillas, 1 at a time, in egg mixture; cook 1 min. on each side or until lightly browned on both sides.
• Serve topped with remaining strawberries and maple-flavored syrup.