Salted caramel crepes with sauteed apples

Ingredients

• 190 gplain flour
• 600 ml, plus extra to thin the battermilk
• 2 mediumeggs
• 1 tspsalt
• 2 tbsp (about 25 g)granulated sugar
• 2 tbsp (about 28 g), meltedunsalted butter
• as neededunsalted butter, for cooking the crêpes
• 110 glight brown sugar
• 2 tbsp (30 ml)water
• 120 mldouble cream
• 1/4 tspsea salt
• 2 mediumtart apples, such as Pink Lady or Granny Smith, peeled, scored and sliced 6 mm thick
• 2 tbsp (about 28 g)unsalted butter
• 2 tbsp (about 25 g)brown sugar
• 1/4 tspcinnamon
• 120 mlcrème fraîche, to serve

Instructions

1. 1

   Blend the batter

   Combine the flour, milk, eggs, salt and granulated sugar in a blender or food processor. Blend for about 20 seconds until smooth, then pour into a jug and stir in the melted butter. To mix by hand, whisk the flour, salt and sugar in a bowl and make a well. In a separate bowl, whisk the milk, egg and melted butter, then gradually add this mixture to the well, whisking in the flour as you go; the batter need not be completely smooth yet.

2. 2

   Rest the batter

   Cover the batter and leave it for at least 60 minutes, or refrigerate it overnight.

3. 3

   Thin the batter

   If refrigerated, take the batter out and whisk in 2 tbsp of milk to thin it.

4. 4

   Set up the pan

   Before cooking, gather the batter, crêpe pan, butter and offset spatula beside the hob.

5. 5

   Cook the crêpes

   Set an 20 cm crêpe pan over medium-low heat and add a little butter to coat the base. Let the pan heat for a minute, then pour in about 60 ml of batter. Immediately lift and swirl the pan so the batter forms an even layer.

6. 6

   Flip and finish

   Cook for about 2 minutes, until the underside is lightly browned. Slide an offset spatula carefully under the crêpe and flip it; cook the second side briefly, just until the batter is set.

7. 7

   Cool the crêpes

   Tilt the pan to loosen the crêpe, then slide it onto a wire rack. Repeat with the remaining batter, adding butter as needed to prevent sticking. If not serving straight away, cool the crêpes stacked between squares of baking parchment.

8. 8

   Cook the caramel

   Put the light brown sugar and water in a medium saucepan over low heat, stirring until the sugar dissolves. Bring to the boil and cook without stirring for 10–12 minutes, until deep caramel-coloured.

9. 9

   Finish the caramel

   Take the pan off the heat and quickly whisk in the sea salt and cream until combined. Return it to the heat and cook for another 5 minutes, or until slightly thickened. Remove from the heat and let it cool completely before serving.

10. 10

    Sauté the apples

    Cook the butter in a large non-stick frying pan over medium-high heat until it begins to brown. Add the apple slices and sauté for 5 minutes. Stir in the remaining ingredients and cook for another 5 minutes, until the apples are tender.

11. 11

    Assemble and serve

    Transfer the crêpes to serving plates and top with salted caramel, sautéed apples and crème fraîche.

What are crêpes?

Crêpes are thin French pancakes, cooked in a shallow pan and served with either sweet or savoury fillings. This American-style dessert pairs them with familiar autumn flavours: apples, cinnamon and caramel.

The rested batter makes delicate, pliable crêpes, while the tart apples and crème fraîche cut through the rich, sweet sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 8g protein, 59g carbs, 17g fat.

Flour, sugar and apples provide most of the carbohydrates, while the butter, cream, caramel and crème fraîche contribute much of the fat. The eggs and milk add some protein. Serve with extra fresh fruit or a spoonful of plain yoghurt alongside if you want a more balanced plate.

Why rest the batter?

Flour: resting the mixed batter for at least 60 minutes gives the flour time to absorb the liquid, helping the crêpes cook evenly. You can leave it overnight in the fridge if that suits your schedule.

Consistency: after resting, whisk in 2 tbsp of milk as directed. The batter should spread readily when you swirl the pan.

Getting thin crêpes

Hot pan: give the buttered pan a minute to heat before adding batter. Pour in about 60 ml, then lift and swirl the pan straight away to spread it into a thin layer.

First side: wait for the underside to turn lightly brown before sliding the spatula underneath. The second side needs only a short time to set.

Making caramel safely

Dissolve: stir the sugar and water over low heat until the sugar has dissolved. Once the mixture boils, leave it undisturbed for 10–12 minutes so it can colour evenly.

Add cream: remove the pan from the heat before whisking in the cream and salt, and work quickly. Hot caramel can bubble vigorously, so keep your hands and face clear of the pan.

Choosing and cooking apples

Apple choice: Pink Lady and Granny Smith are both tart options that balance the caramel. Peel and slice them about 6 mm thick so they soften without falling apart too quickly.

Doneness: sauté the apples for 5 minutes before adding the sugar and cinnamon, then cook for another 5 minutes. They should be tender but still hold their shape.

Serving and timing

Make ahead: the batter can rest overnight, and the crêpes can be cooked in advance and stacked between baking parchment as they cool. Bring the components together just before serving.

On the plate: spoon over the caramel and apples, then finish with crème fraîche. The cool, tangy topping is a useful contrast to the warm fruit and sweet sauce.

Recipe notes & tips

• Measure the batter into a jug so it is easy to pour quickly into the pan.
• Keep the heat at medium-low for the crêpes; excessive heat can brown them before they spread evenly.
• Use a thin layer of butter between crêpes to help them release without making the pan greasy.
• Prepare the crêpe station beside the hob before you begin cooking.
• Let the caramel cool completely before serving so it thickens slightly.
• Warm the crêpes gently before assembling if you made them ahead.

Variations

• Add toasted nuts: scatter chopped pecans or walnuts over the apples just before serving.
• Use pears: replace the apples with peeled, sliced pears and cook until tender.
• Citrus finish: add a little finely grated orange zest to the apples for a bright note.
• Extra spice: add a pinch of ground ginger or nutmeg along with the cinnamon.
• Serve with ice cream: swap or supplement the crème fraîche with a scoop of vanilla ice cream.

Common mistakes to avoid

• Skipping the rest: the crêpes may cook less evenly; allow the batter at least 60 minutes to rest.
• Pouring before the pan is hot: the batter can stick; let the buttered pan heat for a minute first.
• Leaving the caramel unattended: it can darken quickly near the end; watch its colour closely during the 10–12 minute boil.
• Stirring boiling caramel: this can disrupt the sugar as it colours; stop stirring once the mixture reaches a boil.
• Overcooking the apples: they may lose their shape; check tenderness after the final 5 minutes.
• Flipping too soon: a crêpe can tear before it sets; wait until the underside is lightly browned.

How to store

Store cooled crêpes stacked between baking parchment in an airtight container in the fridge for up to 2 days. Refrigerate the caramel and apples separately, then reheat them gently and warm the crêpes briefly in a pan or microwave before serving. Store crème fraîche chilled and add it at the table.

Frequently asked questions