Apple Crepes
These apple crepes feature tender, thin crepes filled with sautéed thinly sliced apples and finished with a generous dollop of whipped mascarpone cheese on top.
Hey there, and welcome back, friends.
You are in for a sweet treat!
This post is sponsored by Envy Apples. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!
This dish combines the sweetness of apples and the comfort of crepes, which are two favorites of mine! I created this dish to be a fun brunch recipe. It is something that you can use when you’re craving brunch or are serving brunch on a special occasion like Easter or Mother’s Day.
Pro tip: I have found that using thinly sliced apples, sautéed until just tender, creates the best filling for crepes. You don’t want your apples mushy, but you don’t want them too hard.
Another pro tip: Use quality apples for your baking. For the best flavor, I use Envy Apples. I was recently introduced to Envy Apples when I attended the Fresh Air Retreat in Austin, and I’ve come to enjoy their apples. You get the ultimate apple experience with each apple – they have a balanced sweetness, a satisfying crunch, and a beautiful appearance, with slices naturally staying white longer.
If you have not tried these apples, you can get Envy Apples in a grocery store near you. I’ve got mine from Giant, Wegmans, Safeway, or Aldi stores in my area.
Back to the crepes. There’s no wrong way to fill your crepe. You can either roll your crepe like a sausage or fold it over. It’s really up to you. If you’re making these apple-filled crepes for a large gathering, you might find it quicker to roll them.
Let me walk you through how to make these apple crepes.
Ingredients
- water
- milk
- all-purpose flour
- granulated sugar
- pure vanilla extract
- ground cinnamon & nutmeg
- a few large eggs
- butter
- a few medium-sized apples
- lemon juice
- mascarpone cheese
- heavy cream
How to Make Apple Crepes
Combine the water, milk, flour, sugar, vanilla extract, and cinnamon in a blender. Blend to combine. Add the eggs and blend well until smooth.
Pour the batter into a large measuring cup, cover with a plastic wrap, and chill the batter for at least an hour or overnight.
When ready to serve, combine the apples, sugar, and lemon juice in a small saucepan set over low-medium heat.
Cook until the apples soften.
I like to soften them barely, so there is some crunch in the apple filling.
Using a nonstick skillet or crepe skillet set over medium heat, lightly coat the skillet using a brush with melted butter.
When warm, pour some batter onto the skillet and evenly spread.
Cook each side until done. Transfer to a plate and repeat until all the batter is gone.
In another small bowl, whip the mascarpone cheese with the heavy cream with an electric mixer until smooth.
To serve, spread some of the mascarpone cheese on one of the crepes.
Add some apples and roll up.
Repeat for all the crepes. Top with remaining mascarpone and thinly sliced apples. Serve immediately!
How to Store
Store leftover crepes filled with apple filling in an airtight container in the refrigerator for up to 2 days. To avoid sticking, you can store unused crepes that have not been filled with filling in an airtight container with wax paper between each crepe. Reheat each crepe in a skillet with some butter over medium heat.
You can freeze crepes without filling by placing wax paper between each crepe and placing them in a ziplock bag in the freezer for up to 3 months.
More Sweet Breakfast Recipes
- Lemon Scones with Mascarpone Cream
- Raspberry Sweet Rolls with Lemon Glaze
- Apple Cinnamon Waffles
- Brunch Charcuterie Board
- Apple Caramel Dutch Baby Pancake
What do you think of these amazing crepes with apple filling? What would you serve with these crepes? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy cooking, friends!
Apple Crepe Recipe
Apple Crepes
These apple crepes feature tender, thin crepes filled with sautéed thinly sliced apples and finished with a generous dollop of whipped mascarpone cheese on top.
Ingredients
FOR THE CREPES:
- 1/2 cup water
- 1/2 cup milk
- 1 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 2 large eggs, at room temperature
- 2 tablespoons butter, melted
FOR THE FILLING:
- 2 medium apples, cored and sliced
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- A pinch of nutmeg
- 1 tablespoon lemon juice
- 1/2 cup mascarpone cheese, softened at room temperature
- 2 tablespoons heavy cream
- Topping: thinly sliced apples
Instructions
- Combine the water, milk, flour, sugar, vanilla extract, and cinnamon in a blender. Blend to combine. Add the eggs and blend well until smooth. Pour the batter into a large measuring cup, cover with a plastic wrap, and chill the batter for at least an hour or overnight.
- When ready to serve, combine the apples, sugar, cinnamon, nutmeg, and lemon juice in a small saucepan set over low-medium heat. Cook until the apples soften, about 3-5 minutes. I like to soften them barely, so there is some crunch in the apple filling.
- Using a nonstick skillet or crepe skillet set over medium heat, lightly coat the skillet with melted butter (I use a brush to do this). When warm, pour about 1/4 cup of the batter onto the skillet and evenly spread. Cook each side until done, about 1-2 minutes. Transfer to a plate and repeat until all the batter is gone.
- Whip the mascarpone cheese with the heavy cream in another small bowl with an electric mixer until smooth.
- To serve, spread some of the mascarpone cheese on one of the crepes. Add some apples and roll up. Repeat for all the crepes. Top with remaining mascarpone and thinly sliced apples. Serve immediately!
Notes
If you don't have mascarpone cheese, you can use cream cheese.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 594Total Fat: 38gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 195mgSodium: 345mgCarbohydrates: 56gFiber: 4gSugar: 26gProtein: 11g