Caramelized Apple Crepes

Lynnda Cloutier


This is a thin, delicate apple pancake that is delicious. The apples are embedded in an eggy crepe batter and just a dusting of powdered sugar is all they need.

Pic and recipe courtesy of Gale Gand

★★★★★ 2 votes


2 large eggs
1/2 cup milk
1/4 tsp. salt
about 9 tsp. sugar
about 4 tsp. unsalted butter
2 granny smith or honey crisp apples, peeled, cored and cut into very thin horizontal slices so the slices have a hole in the center
4 lemon wedges
powdered sugar for dusting


1In medium bowl, whisk together eggs and milk. Whisk in the salt, 1 tsp. of sugar and flour. Set aside for 30 minutes. In a nonstick 8 or 10 inch skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle in 2 tsp. sugar and cook for about 1 minute to caramelize the sugar; it should be amber colored. Add 3 apple slices to pan and cook them on one side for 1 to 2 minutes til golden brown on the edges. Pour or ladle one fourth of the batter (about 1/4 cup) over the apple slices. Lift and swirl the pan so the batter coats the bottom. let cook til slightly browned on the underside, 1 to 2 minutes. Use a spatula or your fingers to flip the crepe and cook til the other side is slightly browned, about 1 minute. Don’t worry if the batter pulls away from apple a bit. Transfer crepe to a platter and keep warm in 200 oven. Repeat this process, starting with the butter to make three more crepes. Serve with a lemon wedge for sprinkling lemon juice over the crepes, and a dusting of powdered sugar. Serves 4

About this Recipe

Course/Dish: Fruit Breakfast