Caramelized Apple Crepes
Submitted by nueats
Caramelized apple crepes for breakfast or brunch: tender whole wheat crepes folded around tart apples cooked down with brown sugar and cinnamon, finished with a dollop of yogurt. Lighter than they taste.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
50 minThin, tender crepes wrapped around warm caramelized apples make a brunch that feels indulgent but eats surprisingly light. The batter uses whole wheat flour for a nutty depth and a bit more substance than the usual all-white version, and a dollop of yogurt instead of cream keeps the whole plate on the lighter side.
The two halves come together separately. Tart apples get sauteed in butter and oil until they soften, then brown sugar, cinnamon, and a splash of apple juice cook down into a glossy, lightly caramelized filling.
The crepe batter needs its 30-minute rest, and don’t skip it. Resting lets the flour fully hydrate and the gluten relax, which is the difference between thin, flexible crepes and rubbery ones that tear. Aim for a batter the consistency of thin cream; too thick and the crepes turn out heavy.
Kitchen Tips
- Let the batter rest the full 30 minutes so the gluten relaxes and the crepes come out thin and tender.
- The first crepe is almost always a throwaway while the pan finds its temperature. Don’t be discouraged.
- Tilt the pan immediately after ladling so the batter spreads thin before it sets.
- Keep finished crepes stacked under a towel so they stay warm and pliable.
Variations
- Swap the apples for pears, or add a handful of raisins or toasted walnuts to the filling.
- Use orange juice instead of apple juice for a citrus lift.
- Finish with a drizzle of maple syrup or a dusting of powdered sugar instead of yogurt.
Ingredients
Directions
Make crepe batter:
In a blender, pulse flour, 1 tablespoon sugar and salt. Add eggs, milk and vanilla extract; blend until mixture is thick and no lumps remain.
Pour into a bowl and let stand at room temperature for 30 minutes.
Make filling:
Heat butter and oil in a skillet over medium heat until butter melts.
Add apples. Sauté, stirring occasionally, until apples begin to soften, about 3 minutes.
Sprinkle with remaining 3 tablespoon sugar and cinnamon and sauté until apples begin to brown, about 5 minutes longer.
Pour in juice; cook 2 minutes longer, stirring. Keep warm on the low-heat.
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 ¼ 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.
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.
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