Caramel Apple Crepes
Recipe type: Breakfast, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2
Thin crepes topped with brown butter apples and caramel sauce--breakfast or dessert? You decide.
  • ***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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
The crepe recipe is from King Arthur Flour's website, halved.
Recipe by Lemons + Anchovies at