Apple Pie Crepes
Imagine this, tender spiced apple pie filling in a buttery caramel sauce, wrapped in a silky-soft crepe and topped with a scoop of your favorite ice cream. That’s exactly what these apple pie crepes are. They taste every bit as good as they sound, and are the perfect treat for breakfast, brunch, or dessert. This is one apple crepe recipe you’ll make again and again.
Apple Pie Crepes
Apple Pie Crepes
Apple Pie Crepes
My husband is an expert crepe maker (ninja level even), so this recipe credit is all his. Crepes might seem intimidating to make but they are really easy and when you get the right technique down pat. In fact, there is even a subreddit called “I didn’t realize how easy, cheap, and versatile crepes are until I made them at home”. So there you have it.
In the recipe video he shows how to distribute the batter across the pan to get a thin, even coverage, and make them perfect and consistent every time.
Why apple pie crepes? Because dannngggggg, they are so good! They are the perfect slow weekend breakfast for the cooler months, and - this is important, they go extremely well with my brown butter malt ice cream, I cannot emphasize this enough.
How to make apple crepes
Pro tips incoming… Let’s nerd out on all things crepe for a sec.
Making crepe batter
The main thing to think about is your batter consistency. It should be thin and silky, like heavy cream. If it’s too thick, just whisk in a splash of milk or water.
It’s best when you let it rest. This gives the flour time to hydrate and the gluten to relax, which means softer, more delicate crepes. So it’s a good idea to make the batter before you start cooking the apples. Fun fact. This is why your crepes taste better with batter made the day before.
Mixing your batter. We prefer to use old fashioned mixing beaters, you could also use a stand mixer. This mixes nicely without too much friction (overworking the gluten), gives a little air making them soft and light.
You can use a food processor like a nutribullet, but the fast blades can overwork the gluten, and create large air bubbles making the texture not as good. Pro tip, when making the batter in a food processor, do short pulses to combine the batter gently, rather than letting it run on high, and you could let it rest for a bit.
The perfect crepe cooking technique
The first one is usually a test one. For some reason, your first crepe can turn out a bit whack. This is ok, it’s just how it is. Don’t stress, the pan may not be hot enough.
Medium heat is usually the sweet spot. The pan should be hot but not smoking, so it’s hot enough to set the crepe quickly, but not so hot that it browns before you’ve had a chance to swirl it thin.
Swirl, don’t pour – As soon as the batter hits the pan, pick it up and swirl so it spreads into a thin, even layer. This is the secret to those delicate, lacy edges.
When to flip - When the crepe look dry and like it will lift easily, it’s ready to turn, usually about a minute. The second side only needs 20–30 seconds, you just want a little bit of colour.
To keep them warm, just stack them on a plate, the heat from the top ones will insulate the bottom ones, but you can cover them with tin foil if they’re going to sit there for a bit.
Do you need a fancy crepe pan to make crepes?
You definitely don’t. We love our crepe pan and it does make a mighty fine crepe, but a non-stick skillet works well too.
Other variations to try
- Sub apples for berries and make a spiced berry compote
- Sub ice cream for a chantilly cream or creme fraiche
What to serve with Apple Pie Crepes
Serve it with your favorite vanilla ice cream or this brown butter malt ice cream. It’s off the hook and the flavours are absolutely perfect together.
More recipes for a slow weekend breakfast
Store leftover crepes covered in the fridge for up to 3 days, or freeze them for up to a month with baking paper between each crepe to prevent sticking.
Store leftover apple pie filling in an airtight container in the fridge for up to 4–5 days, or freeze it for up to 3 months.
Ingredients and substitutions
How to make it - step by step!
Make your crepe batter, add eggs, milk, flour and vanilla paste to a bowl and mix with mixing beaters until well combined. You could also use a food processor or blender for this step.
Peel and slice apples into equal sized cubes.
Melt 50g butter in a pan on medium heat, add apples, spices and sugar. Stir to combine. Then add water. Stir again.
Cover with a lid and cook for 10-15 minutes until the apples are tender and caramelised, stirring occasionally.
To a pan on low/medium heat, add 1 tsp butter, let it melt then, holding the pan handle, add 1/2 cup of crepe batter to the pan. Swirl the pan around to distribute the batter evenly. Let it cook on one side for a couple of minutes, until the batter is no longer runny (not shiny). Flip with a spatula to cook the other side. Cook for a minute or so until browned.
Place the cooked crepe on a plate, and move the pan off the direct heat when getting more butter to avoid the pan overheating. Repeat with the remaining crepe batter until it’s all used.
To serve, add a crepe to a plate, spoon over some apple pie filling, along with some ice cream (I highly recommend my brown butter malt ice cream with the recipe) Fold over the sides and enjoy.
Make your crepe batter, add eggs, milk, flour and vanilla paste to a bowl and mix with mixing beaters until well combined. You could also use a food processor or blender for this step.
Peel and slice apples into equal sized cubes.
Melt 50g butter in a pan on medium heat, add apples, spices and sugar. Stir to combine. Then add water. Stir again.
Cover with a lid and cook for 10-15 minutes until the apples are tender and caramelised, stirring occasionally.
To a pan on low/medium heat, add 1 tsp butter, let it melt then, holding the pan handle, add 1/2 cup of crepe batter to the pan. Swirl the pan around to distribute the batter evenly. Let it cook on one side for a couple of minutes, until the batter is no longer runny (not shiny). Flip with a spatula to cook the other side. Cook for a minute or so until browned.
Place the cooked crepe on a plate, and move the pan off the direct heat when getting more butter to avoid the pan overheating. Repeat with the remaining crepe batter until it’s all used.
To serve, add a crepe to a plate, spoon over some apple pie filling, along with some ice cream (I highly recommend my brown butter malt ice cream with the recipe) Fold over the sides and enjoy.
Watch the how to video
Watch the how to video
Apple Pie Crepes
Crepes
- 450 ml whole milk
- 2 eggs
- 1 tsp vanilla paste / extract
- 250g plain / all purpose flour
- Butter for frying
Apple pie filling
- 5 cooking apples
- 50 g Lightly salted butter
- 2 tbsp brown sugar
- 2 tbsp cane/granulated sugar
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 cup water
To serve
- Ice cream
- Make your crepe batter, add eggs, milk, flour and vanilla paste to a bowl and mix with mixing beaters until well combined. You could also use a food processor or blender for this step.
- Peel and slice apples into equal sized cubes.
- Melt 50g butter in a pan on medium heat, add apples, spices and sugar. Stir to combine. Then add water. Stir again.
- Cover with a lid and cook for 10-15 minutes until the apples are tender and caramelised, stirring occasionally.
- To a pan on low/medium heat, add 1 tsp butter, let it melt then, holding the pan handle, add 1/2 cup of crepe batter to the pan. Swirl the pan around to distribute the batter evenly. Let it cook on one side for about a minute or so, until the batter is no longer runny (not shiny). Flip with a spatula to cook the other side. Cook for 20-30 seconds.
- Place the cooked crepe on a plate, and move the pan off the direct heat when getting more butter to avoid the pan overheating. Repeat with the remaining crepe batter until it’s all used.
- To serve, add a crepe to a plate, spoon over some apple pie filling, along with some ice cream (I highly recommend my brown butter malt ice cream with the recipe) Fold over the sides and enjoy.
