Caramel Apple Crepes
Indulge in the perfect balance of sweet and spiced flavors with these Caramel Apple Crepes—an irresistible blend of silky crepes, tender caramelized apples, and rich caramel sauce. Ideal for an elegant brunch or a cozy dessert, this recipe features a light and buttery crepe batter paired with warm, cinnamon-kissed apples sautéed to perfection in brown sugar and butter. Each crepe is generously drizzled with gooey caramel sauce and dusted with powdered sugar for a show-stopping finish. With just 20 minutes of prep time, this recipe transforms simple ingredients into a decadent treat that captures the essence of fall in every bite. Serve these caramel apple crepes warm and watch them disappear in moments!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 large Eggs
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon Sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 medium Apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and sliced
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 2 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.5 cup Caramel sauce (store-bought or homemade)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
In a medium bowl, whisk together the flour, milk, eggs, melted butter, sugar, vanilla extract, and salt until smooth and lump-free. Let the batter rest for 15 minutes.
While the batter is resting, prepare the apple filling. Heat a large skillet over medium heat and melt 2 tablespoons of butter.
Add the sliced apples, brown sugar, and ground cinnamon to the skillet. Cook until the apples are softened and caramelized, about 8–10 minutes. Remove the skillet from heat and set aside.
Heat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or nonstick spray.
Pour about 1/4 cup of crepe batter into the skillet, tilting and swirling the pan to create a thin, even layer.
Cook the crepe for 1–2 minutes, or until the edges start to lift and the underside is golden. Flip the crepe carefully with a spatula and cook for another 30 seconds.
Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes with parchment paper in between to prevent sticking.
Assemble the crepes by placing a scoop of caramelized apples in the center of each crepe. Fold the crepes into quarters or roll them into a cylinder.
Drizzle the crepes with caramel sauce and dust with powdered sugar before serving. Enjoy warm!
Nutrition Facts
Calories |
2697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 387.2 g | 141% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 255.8 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 560 mg | 43% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1635 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
