Recipe courtesy of Crepe Expectations

The William Tell Crepe

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  • Level: Intermediate
  • Total: 13 hr 30 min (includes resting time)
  • Active: 1 hr 30 min
  • Yield: 8 crepes
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Crepe Batter:

4 eggs

1 cup whole milk

1/2 teaspoon salt 

1 1/2 cups all-purpose flour

4 tablespoons salted butter, melted

Apple Filling:

4 tablespoons salted butter

1/2 cup sugar 

6 Granny Smith apples, peeled, cored and sliced 

1/2 teaspoon ground cinnamon 

1/4 teaspoon vanilla extract 

1/2 lemon, juiced 

Caramel Sauce:

1 cup sugar

1/2 vanilla bean

8 tablespoons salted butter 

1/2 cup heavy cream 

1 teaspoon salt 


Special equipment:
an electric crepe plate or a crepe pan
  1. For the crepe batter: In stand mixer, mix the eggs, milk, salt and 1 cup water until frothy. Add the flour; mix until thoroughly incorporated and free of lumps. Scrape the sides of the bowl and then add the melted butter; mix for 30 seconds. Let stand for 12 hours or overnight to allow the gluten to relax.
  2. For the apple filling: Heat a pot over medium heat. Add the butter and sugar. Once the butter has melted, add the sliced apples and cook until soft, 7 to 9 minutes. Stir in the cinnamon, vanilla and lemon juice. Set aside to cool.
  3. For the caramel sauce: Heat a small saute pan over medium-high heat. Add the sugar and the vanilla bean; cook, stirring continuously, until the sugar liquefies and turns reddish brown. Add the butter, stirring until fully incorporated, 2 minutes. Slowly drizzle in the cream; boil for 1 minute. Remove from the heat and add the salt. Set aside to cool before using the sauce will thicken upon cooling.
  4. Assembly: Preheat a crepe plate to 200 degrees F or heat a crepe pan over low heat. Spin 1/2 cup of the batter on the crepe plate. Cook for 1 minute. Flip, and add 3/4 cup of the apple filling to the crepe. Cook for 2 minutes, then fold the crepe over into a half moon. Cook for another 2 minutes and then fold into thirds. Drizzle some caramel sauce over the crepe and serve. Repeat with the remaining batter.

Cook’s Note

Cook's Note: If you like, feel free to dust the finished crepes with powdered sugar and serve with whipped cream or ice cream.

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