Apple Crepes

Apple CrepesRecipe
Photo: Ryan Benyi; Styling: Lynn Miller
Start your mornings off right with this Apple Crepe recipe. It's easy, affordable and a nice changeup fromy your typical bacon and eggs. This crepe recipe also doubles  as a wonderful dessert, especially in the fall when apples are abundant.
Serves 6

Cost per Serving:



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1 1/4 cups all-purpose flour
1/4 cup sugar
Pinch of salt
4 large eggs, lightly beaten
1 1/4 cups low-fat milk
1 tablespoon unsalted butter
3 tart apples, such as Granny Smith, peeled and cut into 1/2-inch cubes
1/4 teaspoon cinnamon
1/4 cup apple juice or cider
Plain or vanilla yogurt, optional


Prep: 10 Minutes
Cook: 40 Minutes
Stand: 30 Minutes

1. Make crepe batter: In a blender, pulse flour, 1 Tbsp. sugar and salt. Add eggs and milk; blend until mixture is thick and no lumps remain. Pour into a bowl and let stand at room temperature for 30 minutes.

2. Make filling: Melt butter in a skillet; add apples. Sauté, stirring occasionally, until apples begin to soften, about 3 minutes. Sprinkle with remaining 3 Tbsp. sugar and cinnamon and sauté until apples begin to brown, about 5 minutes longer. Pour in juice; cook 2 minutes longer, stirring. Remove from heat.

3. Whisk batter. If necessary, thin with an additional tablespoon of milk (batter should have consistency of thin cream). Mist a 10-inch nonstick skillet with cooking spray and warm over medium heat. When pan is hot, ladle in 1/4 cup of batter. Quickly tilt skillet so batter coats surface in a thin layer. Cook until edges begin to brown, about 2 minutes. Lift edge of crepe and, using your fingers, carefully flip. Cook for 30 seconds; transfer to a plate. Cover with a clean kitchen towel. Repeat with remaining batter, misting skillet with cooking spray between crepes as necessary.

4. Over low heat, rewarm apple mixture. Fold each crepe into quarters. Arrange 2 on each plate and top with a portion of apple mixture and a dollop of yogurt, if desired.

Created date

December 2009

Nutritional Information

Calories 251
Fat 6 g
Satfat 3 g
Protein 9 g
Carbohydrate 41 g
Fiber 1 g
Cholesterol 148 mg
Sodium 101 mg