Caramelised apple crepes
Indulge in the delightful flavors of caramelised apple crepes! This easy-to-follow recipe features delicate crepes made from all-purpose flour, milk, and eggs, filled with rich caramelised apples simmered in brown sugar and a touch of heavy whipping cream. Perfect for a luxurious breakfast or a scrumptious dessert.
- 18 Mar 2024
- Cook time 60 min
- Prep time 20 min
- 6 Servings
- 7 Ingredients
Indulge in the perfect breakfast treat or light dessert with these delicious caramelised apple crepes. Combining the soft, delicate texture of homemade crepes with the rich, sweet flavors of caramelised apples, this recipe is sure to impress everyone at the table. Whether you're an experienced cook or a kitchen novice, follow these instructions to create a delightful dish that's both comforting and elegant.
Ingredients:
Instructions:
1. In a mixing bowl, combine the flour, milk, eggs, and melted butter.
2. Mix until the batter is smooth and free of lumps. Set it aside to rest for 15-30 minutes.
1. In a large skillet, melt 1 tablespoon of butter over medium heat.
2. Add the apple slices to the skillet and cook, stirring occasionally, until they begin to soften (about 5-7 minutes).
3. Sprinkle the brown sugar over the apples and continue to cook, stirring gently, until the sugar melts and forms a caramel sauce (about 5 minutes).
4. Pour in the heavy whipping cream and stir to combine. Let it simmer for another 2-3 minutes until the sauce thickens slightly.
5. Remove the skillet from the heat and set aside.
1. Heat a non-stick crepe pan or a large frying pan over medium heat.
2. Lightly grease the pan with a small amount of butter.
3. Pour about 1/4 cup of the crepe batter into the center of the pan, tilting and swirling the pan to spread the batter evenly into a thin, round layer.
4. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
5. Carefully flip the crepe using a spatula and cook for another 30 seconds to 1 minute on the other side.
6. Transfer the cooked crepe to a plate and repeat the process with the remaining batter, greasing the pan as needed.
1. Place a cooked crepe on a serving plate.
2. Spoon a generous amount of the caramelised apple mixture onto one half of the crepe.
3. Fold the crepe over the apples to form a semi-circle, or fold again to create a triangular shape.
4. Repeat with the remaining crepes and filling.
1. Drizzle any remaining caramel sauce over the top of the assembled crepes.
2. Serve immediately while warm. Optionally, garnish with a sprinkle of powdered sugar or a dollop of whipped cream.
Tips:
- Preheat Your Pan: Ensure your pan is well-heated before pouring the crepe batter for even cooking and smooth flipping.
- Thin Batter Consistency: For the best crepe texture, make sure your batter is thin and runny. If it’s too thick, add a bit more milk.
- Proper Apple Slicing: Slice apples thinly and evenly to ensure they cook uniformly and caramelize perfectly.
- Use Medium Heat: Caramelize the apples on medium heat to avoid burning the sugar and to achieve a perfect golden color.
- Rest the Batter: Allow the crepe batter to rest for at least 30 minutes after mixing to let the flour fully absorb the liquid, which results in better texture.
- Sugar Substitutes: Feel free to use coconut sugar or a sugar substitute if you prefer a different sweetness level or have dietary restrictions.
Enjoy your delightful caramelised apple crepes as a perfect start to the day or a sweet finish to your evening. This recipe not only captures the essence of rich caramel flavors but also brings out the natural sweetness of the apples, all wrapped in a light, tender crepe. Serve them warm, and savor every delicious bite with family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 1.90g | 5% |
| Sugar 20g | 21% |
| Fat | |
| Fat 11g | 13% |
| Saturated 6g | 20% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 70mg | 13% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 0.46mg | 3% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.50ug | 21% |
| Vitamin C 2.53mg | 3% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 2.09ug | 2% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.69mg | 6% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 220mg | 6% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 0.72mg | 7% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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