Apple Tortilla Crepes Recipe

No Photo

Have you made this?

 Share your own photo!

Apple Tortilla Crepes

Lynnda Cloutier


Tortillas are sturdier than crepes, the better to hold this chunky filling of caramelized apples. Soften and enrich them by brushing with melted butter and keeping them warm in the oven while you cook the apples. A rustic but also elegant dessert, these crepes are great for brunch, drizzled with maple syrup in place of the cinnamon sugar. From Church Suppers

pinch tips: How to Core and Slice an Apple




1/2 tsp. ground cinnamon
7 tbsp. sugar
1/4 cup unsalted butter, 1/2 stick
four 9 or 10 inch flour tortillas
4 small granny smith apples, peeled, cored and cut into 1/2 inch chunks
1/4 tsp. ground ginger
1/2 cup heavy cream
2 tbsp. sour cream (do not use low fat)

Directions Step-By-Step

Preheat oven to 200. Mix 1/4 tsp. of the cinnamon and 2 Tbsp. of the sugar in a small bowl.
Melt butter over medium heat in large skillet. Brush each tortilla with a little bit of the melted butter, stack the buttered tortillas on a plate, loosely cover with foil and keep warm in the oven.
Add apples, remaining 1/4 tsp. cinnamon, the ginger, and 4 Tbsp. of the sugar to the pan and cook, stirring often, til apples are softened and caramelized, 5 to 7 minutes.
Mix the heavy cream, sour cream and remaining 1 Tbsp. sugar in medium bowl. Whip with mixer on medium high speed til cream just holds stiff peaks.
Remove tortillas from oven and put each one on a dessert plate. Spoon apples onto one side of each tortilla. Spoon the whipped cream over the apples, fold tortilla over and serve at once.
Makes 4

About this Recipe

Course/Dish: Fruit Desserts