Crêpes with Cinnamon Apples

Ingredients

• 125 gplain flour
• 1egg
• 1 tbspsugar
• 1/2 tspsalt
• 300 mlmilk
• 20 gunsalted butter, melted and cooled to room temperature, plus a little extra for cooking
• to decorateicing sugar
• 4apples
• 1 tbspground cinnamon
• 40 gunsalted butter
• 100 gbrown sugar
• 1/2 tspsalt

Instructions

1. 1

   Combine dry ingredients

   For the crêpes, stir the flour, sugar and 1/2 teaspoon of salt together in a bowl, then make a well in the middle.

2. 2

   Mix the batter

   Add the egg, milk and melted, cooled butter to the well. Whisk from the centre, gradually drawing in the flour from the sides. Chill the batter for 30 minutes while you prepare the apples.

3. 3

   Cook the crêpes

   Warm a non-stick pan over medium heat and add a little butter. Pour in a ladleful of batter, tilting the pan so it spreads into a thin layer across the base.

4. 4

   Flip and reserve

   Once the edges begin to turn golden, loosen one side with a spatula and gently flip the crêpe with your hands. Set it aside.

5. 5

   Prepare the apples

   Peel and cut the apples.

6. 6

   Cook the filling

   Put the apples, cinnamon, 40 g butter, brown sugar and 1/2 teaspoon of salt in a pan. Cook until the liquid becomes syrupy.

7. 7

   Fold the crêpes

   Spoon the apples onto one quarter of each crêpe, then fold it into quarters to make a pocket.

8. 8

   Dust and serve

   Sieve icing sugar over the crêpes.

What are crêpes with cinnamon apples?

Crêpes are thin French pancakes, made from a pourable batter and cooked in a shallow pan. This version pairs them with apples softened in butter, brown sugar and cinnamon.

The filling is tucked inside folded crêpes rather than served as a topping, making each one easy to plate. Resting the batter while the apples are prepared also gives the two parts time to come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 8g protein, 77g carbs, 17g fat.

The flour, apples and sugars provide most of the carbohydrates, while butter contributes much of the fat and the egg and milk supply some protein. Balance a crêpe with plain yoghurt or fresh fruit, and account for the icing sugar according to taste.

Getting a smooth batter

The well: adding the wet ingredients into a hollow in the dry mixture gives you a manageable starting point. Whisk from the centre and gradually bring in flour from the sides to help prevent lumps.

The rest: chill the batter for the full 30 minutes before cooking. It should still be thin enough to flow when you tilt the pan.

Choosing and cooking the apples

The apples: use apples that hold their shape reasonably well as they cook, so the filling stays pleasantly chunky. Peel and cut them into pieces of similar size for more even cooking.

The syrup: the butter and brown sugar melt with the fruit juices as the filling cooks. Stop when the liquid looks syrupy, as the filling will thicken further as it cools.

Making thin crêpes

The pan: medium heat gives the batter time to spread and set without browning too quickly. A little butter helps prevent sticking, but avoid using so much that the batter slides around.

The pour: add a ladleful, then tilt the pan promptly to cover its base with a thin coat. The first crêpe can help you judge whether the pan is hot enough and the batter spreads easily.

Flipping and folding

The cue: wait until the edges begin to turn golden and loosen a side with a spatula before flipping. Handle the crêpe gently so it stays intact.

The pocket: place the apples on one quarter of the crêpe, then fold it in half and in half again. Keep the filling centred so it is less likely to spill out.

Serving ideas

Serve the crêpes warm, soon after filling and folding, while the apples are still soft and the syrup is glossy. Sieve the icing sugar over just before serving so it remains visible.

For a fuller brunch, pair them with plain yoghurt or a portion of fresh fruit. A little extra cinnamon can be offered at the table.

Recipe notes & tips

• Measure the batter into the pan with a ladle so the crêpes cook at a similar pace.
• Tilt the pan straight after adding the batter to spread it before it begins to set.
• Keep the cooked crêpes covered while you finish the batch to help them stay soft.
• Let the apple filling turn syrupy, but take care not to cook it until the liquid disappears.
• Sieve the icing sugar over the crêpes just before serving.

Variations

• Add lemon zest: stir a little into the apple filling for a brighter flavour.
• Use mixed spice: replace some of the cinnamon with mixed spice for a warmer finish.
• Add chopped nuts: scatter toasted walnuts over the apples before folding.
• Serve with yoghurt: add a spoonful alongside each folded crêpe.
• Try pears: swap some or all of the apples for peeled, cut pears.

Common mistakes to avoid

• Lumpy batter: whisk from the centre and draw in the flour gradually.
• Thick crêpes: use a ladleful and tilt the pan promptly to spread a thin layer.
• Crêpes sticking: make sure the non-stick pan is warm and lightly buttered before adding batter.
• Flipping too soon: wait for the edges to begin turning golden and loosen a side first.
• Runny filling: continue cooking until the liquid looks syrupy.

How to store

Store leftover crêpes and apple filling separately in covered containers in the fridge for up to 3 days. Reheat the crêpes briefly in a pan and warm the filling gently before assembling; the texture is best when freshly folded.

Frequently asked questions