Cinnamon-Apple Streusel Crêpes

Susan Feliciano


I love making crêpes. They are easy, and lend themselves to all kinds of fillings.
Use fruit and cheese for breakfast, fish or chicken for lunch, and make them larger and fill with creamed meat and vegetables for a great supper meal. For dessert, fruit and syrups are great.
Crêpe pans are available, but I use a slick 10" nonstick skillet and get excellent results.
Crêpes can be made in advance, covered in plastic wrap, and kept overnight in the refrigerator before filling. Warm them in the microwave or a steamer prior to filling.

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8 Crêpes
15 Min
10 Min
Stove Top



1 small
apple, cored and diced
3 Tbsp
uncooked quick oats
2 Tbsp
brown sugar
2 Tbsp
soft butter
1/2 tsp
1 tsp
1/2 c


1 c
all purpose flour
1 Tbsp
1/2 tsp
1 pinch
scant cup milk
1 tsp
oil to brush pan


1Prepare crêpe batter:
Stir together dry ingredients and make a well in center. Put beaten egg, milk, and vanilla in the well; mix rapidly with a fork until almost all the lumps are gone. Let batter rest 5 minutes.
2Make streusel filling:
Place apples, butter, oatmeal, brown sugar, cinnamon, and vanilla in a medium microwave-safe bowl. Stir to blend well.
3Microwave on high power for 30 minutes at a time, stirring after each session, until apples and oats are soft, about 2 minutes total. Stir in applesauce and blend well. Set aside.
4Make crêpes:
Heat a crêpe pan or 9-10" nonstick skillet over medium heat. When hot, brush with coconut oil or other cooking oil. Pour about 1/4 cup crêpe batter in center of pan. Tilt and swirl pan to allow batter to spread out into a flat, thin, round pancake about 7" in diameter.
5Cook about two minutes, until top of crêpe begins to dry out. Then flip over and cook until done on the other side, about 2 more minutes. Crêpes should turn a light golden brown but not get too dark. Keeping the pan at medium-low to medium heat is key here.
6Serving crêpes:
Cook all crêpes in the same manner, lightly brushing pan with oil for each crêpe. As they are done, stack them on a plate nearby. Then remove one crêpe to a serving dish. Place about 2 tablespoons apple filling on 1/4 of the crêpe.
7Fold the crêpe over into fourths. Prepare next crêpe in the same manner.
8Serve 2 to 3 crêpes on a plate, drizzled with maple syrup or dusted with powdered sugar.

About this Recipe

Main Ingredient: Flour
Regional Style: French
Dietary Needs: Vegetarian, Low Fat