- ***For the Crepes*** (Makes 6)
- 1 cup all-purpose flour
- Pinch kosher salt
- ¾ cup milk
- 2 eggs
- 1 ounce (1/4 stick) unsalted butter, melted, plus more for pan
- ***For the Caramel Apples***
- 1 apple, peeled, cored and cut in small dice
- 1 tablespoon butter
- 1 tablespoon brown sugar (you can even omit this since the caramel would provide enough sweetness)
- Caramel sauce (homemade or store bought)
- Powdered sugar for sprinkling
- To prepare the batter: Add the flour and salt in a medium bowl, stir together and create a well in the center. Add the eggs, beat the eggs with a fork slowly incorporating the flour as you go. The mixture will be thick once the eggs have been incorporated; add the milk a little at a time, making sure the liquid is incorporated before adding more (this will prevent the lumps). Add the melted butter and stir well. Let rest for around a half hour.
- To cook the crepes: Heat up a crepe pan (or a skillet with rounded sides) over medium-high heat. Rub a little butter all over the surface. Once the butter has melted and is very hot, pour about 2-3 tablespoons of the batter onto the center of the pan, and, with a shaking motion, spread the batter around the pan as much as you can. Cook over medium heat or until the crepe is slightly golden on the bottom, about 2 minutes. Flip and cook for another minute or two. Transfer the cooked crepes in on a parchment-lined baking tray and keep warm in the oven as you cook the rest and prepare the apples.
- To prepare the apples: In a small pan, heat the butter over medium-high heat and cook until melted, brown and it smells nutty, about 2 minutes. Add the apples, cook for 2 minutes then add the sugar (if using) and cook for another 2 minutes until the apples are tender.
- To assemble: Arrange the crepes on a plate, folded any way you like, and top with half of the cooked apples. Drizzle with as much caramel sauce as you like and sprinkle with powdered sugar.
Lisa {AuthenticSuburbanGourmet} says
Jean – wasn’t the weather just WILD this morning? Hubby and I were facinated by just simply listening to it and watching it pound down. These crepes looks simply divine – wish I had these this morning for breakfast!!! DELISH!
Laura (Tutti Dolci) says
These crepes look incredible, I love the caramel apple topping!
Valerie says
I adore stormy weather! It makes baking and cooking all the more cosy and sets the mood for later-on-happiness. Your crepes look so delicate, and thin, and just perfect! My dad had a great recipe for dessert crepes-we could enjoy them rolled up with simple lemon juice and sugar (perhaps where my lemon love began?). Unfortunately, he never wrote down the recipe, nor did he use any measuring cups (typical Frenchman). 😉 I’ve been trying to replicate it for years without any success. If I do figure out the magic formula, I’ll let you know!
lemonsandanchovies says
I’ll hold you to that, Valerie. Your father’s crepes sound delish!
Nancy/SpicieFoodie says
I had no idea cats went outside like dog. I hope your sunshine returns soon. But in the meantime what a treat to enjoy. Crepes are something I couldn’t live without and your recipe sounds amazing! Thanks for sharing:)
lemonsandanchovies says
Hi, Nancy. I don’t know about other cats but ours saves us from having to deal with a litter box. He’s an indoor/outdoor cat and has always gone outside. I will have to make other arrangements for when he gets older. I have the backup box just in case. 🙂
Glad you like the crepes!
Kate@Diethood says
Those crepes are beautiful. I’ve been looking forward to this post since last night when you posted a photo of this deliciousness on FB!! I make crepes about once to two times a month…never ever have I thought to have them with caramel sauce and apples. Brilliant!!
When my mom saw that I let the batter sit, she told me to stuff it. 🙂 Now I just go straight to the pan. I also don’t use a crepe pan. 🙂
lemonsandanchovies says
I think your mom’s right, Kate. I don’t think I need to let the batter wait either. I also saw another French recipe that made no mention of letting the batter wait at all.
And after trying crepes this time, I don’t think I needed a crepe pan either. Good thing it’s thin and easy to store. 🙂
Melissa {OneBowlWonder} says
Looks lovely — I have a caramel apple recipe in my “to do” list, although my go-to crepe recipe is this one: http://www.bbc.co.uk/food/recipes/basicpancakeswithsuga_66226 (gram/ml/ounce measurements though, as it is a UK based site). I don’t get as many servings out of it as it says (it says 12-14, I tend to get 6-7) but I make them so often I’ve got the recipe memorized.
(And I know all too well the fickleness of cats: mine never listens to reason but we do have a shed she can shelter in if she’s caught outside in bad weather.)
lemonsandanchovies says
Melissa, thanks so much for sharing your favorite crepe recipe–I’ve bookmarked it for next time (and the measurements are no problem). 🙂
Thanks!
The Café Sucré Farine says
In my book, these crepes would pass just fine for breakfast or dessert, even lunch or dinner! Very yummy any time of the day!
Rosa says
What gorgeous crepes! Apple and caramel: a perfect combination.
Cheers,
Rosa
RavieNomNoms says
Those look lovely!! WOW, how delicious
Jo@foodepix.com says
This looks so delicious. I would love for you to come and share your gorgeous pictures with us at foodepix.com.
Marta @ What should I eat for breakfast today says
it looks amazing! Does it really help to have a crepes pan?
Liz says
WOW…I love the caramel and apple combo…and this is an excellent way work them into dessert! SO yummy!!!!
Suzanne Perazzini says
They look thin enough to me – great job! And with caramel – heaven. You certainly did a lot of baking – it’s so therapeutic, even if there was one fail.
Jen Laceda @ Tartine and Apron Strings says
Those are beautiful thin crepes you have there! Absolutely gorgeous meal here that I will have to make for my kids. They will LUH-UV this!
Anna @ Crunchy Creamy Sweet says
I love crepes! I do not make them often enough. The caramel apple version just made me crave some!
Kristina says
sounds like a perfect weekend of baking, staying cozy in the cold weather.
these crepes look completely amazing – I want to make them and sneak in a bit of brie…
Gina says
I’m ready for Winter to be over already! I do like keeping warm by the oven though. My husband loves crepes, I will have to make him some of these. And they say animals aren’t smart, lol. Hope all is well with you, can’t wait for our lunch.
-Gina-
Patty says
Oh wow-I like this special crepe breakfast-very wholesome treat with the apple topping;-)
We missed most of the storm by going out of town this weekend but we can see the effects of it throughout the neighborhood and in our yard, must have been intense! The city has been cleaning out storm drains all day, I guess another one is coming through tonight- stay dry and I hope we both get some baking done to keep us warm and cozy;-)
Adora says
What a lovely time you had while waiting for the storm to pass. I’ve had my fair share of trial and error cooking in the past few days and as much as I’d hate throwing things away, some were just beyond help. These crepes are just gorgeous, perfect with the caramel apple. I guess your experiments ended with success.
Erin @ Dinners, Dishes and Desserts says
These looks perfect! I have yet to try to make crepes, but I need to. Caramel should definitely be involved when I do.
Heather says
These looks fantastic! I love all things apple so I can’t wait to make these!
Vicki Bensinger says
This looks incredibly delicious and the perfect fall/winter dessert. They look fabulous on the crepes but I’d bet they’d be just as good alone or on top of vanilla or cinnamon ice cream!
Suzanne says
Perfect way to use those apples. Your crepes look fabulous too. Your cat sounds just like all cats with attitude :). I hate when I have so many things at one time fail but it makes us a better baker/cook to learn I just hate wasting ingredients.
Jessica | Portuguese Girl Cooks says
I can’t decide if I would eat this for breakfast or dessert! Maybe both?? These look to die for, Jean!