Real Recipes From Real Home Cooks ®

cinnamon-apple streusel crêpes

Recipe by
Susan Feliciano
Oak Ridge, TN

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.

yield 8 Crêpes
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For cinnamon-apple streusel crêpes

  • 1 sm
    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
  • 1
  • 1
    scant cup milk
  • 1 tsp
  • oil to brush pan

How To Make cinnamon-apple streusel crêpes

  • 1
    Prepare 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.
  • 2
    Make streusel filling: Place apples, butter, oatmeal, brown sugar, cinnamon, and vanilla in a medium microwave-safe bowl. Stir to blend well.
  • 3
    Microwave 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.
  • 4
    Make 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.
  • 5
    Cook 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.
  • 6
    Serving 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.
  • 7
    Fold the crêpe over into fourths. Prepare next crêpe in the same manner.
  • 8
    Serve 2 to 3 crêpes on a plate, drizzled with maple syrup or dusted with powdered sugar.