Apple Crepes

  • Crepes:
  • 2 large eggs
  • 1/2 cup water
  • 1/2 cup milk plus 2 tablespoons
  • 1 cup all purpose flour
  • 1/8 teaspoon ground cinnamon
  • Pinch salt
  • 1 -ounce unsalted butter
  • Apple Balls:
  • 3 apples (Jonagold, Gala, Braeburn or Fuji)
  • 1/2 cup hard apple cider
  • 1/2 cup sugar
  • 1/2 cup water
  • Plating:
  • 1 teaspoon lemon juice
  • 2 teaspoons Calvados
  • Pinch salt
  • 1 -ounce unsalted butter
  • 6 tablespoons creme fraiche
  • Put the eggs, water, and 1/2 cup milk in a large bowl. Whisk until combined. Add the flour, cinnamon and salt and again whisk until combined. Whisk in the melted butter.

  • Refrigerate the batter for at least 1/2 hour.

  • Heat a 6-inch non-stick pan over medium heat. Pour 2 tablespoons crepe batter into the pan and quickly rotate the pan so the batter forms a thin layer over the bottom of the pan. (Return excess batter to the remaining batter.) Cook the crepe for 1 to 2 minutes until it is golden brown. Loosen the edge of the crepe with a knife and using your fingers, invert the crepe and cook the other side for about 10 seconds.

  • Continue cooking crepes until you have at least 12.

  • Make sure the crepes are cool and then cover them with plastic wrap. Refrigerate until you are ready to serve them.

Apple Balls:
  • Peel the apples. Using a melon baller, scoop out the apple balls making sure you do not scoop into the core. Make 42 balls total.

  • Combine the cider, sugar, and water in a medium sized saucepan. Bring the mixture to a boil and boil for about 30 seconds until the sugar dissolves.

  • Reduce the cider mixture to a gentle boil. Place the apple balls in the cider syrup and cover them with parchment paper or a cloth towel. Poach the apple balls for about 5 minutes until the are soft. Be careful not to over-poach them as you want them to retain their shape. Poaching timing will depend on the variety of apple being used.

  • Remove the apples from the cider syrup, reserving the syrup. The apples can be poached ahead of time.

  • Place the cider syrup in a large saute pan over medium heat. Place the crepes 1 at a time in the liquid, folding them into quarters once they have been coated with the syrup. Heat the crepes until they are warmed through.

  • Place 2 crepes on each plate. Increase the heat to high and add the lemon juice, Calvados, salt and butter. Cook until the sauce thickens slightly. While the sauce is cooking place a pile of apple balls on top of the crepes in the middle of each plate. Pour the sauce over the crepes. Top with a tablespoon of creme fraiche. Serve immediately.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Banana and Cajeta Layered Crepes

    Recipe courtesy of Marcela Valladolid