Apple Cinnamon Crepes
Tender, buttery crepes filled with caramelized apple slices. A 30-minute batter rest makes all the difference—no rubbery crepes here. Perfect for lazy weekend mornings.
Equipment
- Blender (optional)
- 8-inch Non-Stick Skillet or Crepe Pan
- Thin, flexible spatula
- Ladle or 1/4-Cup Measure
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 2 large eggs (room temperature)
- 1 cup whole milk
- 1/4 cup water
- 3 tablespoons unsalted butter, melted (plus more for pan)
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract (pure)
- 1/4 teaspoon ground cinnamon
Apple Filling
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, sliced into 1/4-inch wedges
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch salt
- 1 teaspoon lemon juice
For Serving
- Powdered sugar
- Extra cinnamon
- Whipped cream or Greek yogurt
- Maple syrup
Instructions
- Place flour, eggs, milk, water, melted butter, sugar, vanilla, and cinnamon in a blender. Blend for 15 seconds until smooth. Pour into a bowl, cover with a kitchen towel, and rest on the counter for 30 minutes.
- While batter rests, make the apple filling: Melt 2 tablespoons butter in a medium skillet over medium heat. Add apple slices and cook for 2 minutes without stirring. Add brown sugar, maple syrup (if using), cinnamon, nutmeg, and salt. Stir to coat. Cook 4–5 minutes more, stirring occasionally, until apples are tender and liquid is syrupy. Stir in lemon juice. Transfer to a bowl.
- Place skillet over medium-low heat. Add 1/2 teaspoon butter and swirl to coat. Stir the rested batter. Lift pan off heat, pour about 3 tablespoons (1/4 cup) batter into the center, then tilt and swirl to cover bottom evenly. Return to heat.
- Cook for 45 seconds to 1 minute — edges will look dry and tiny bubbles appear. Center should still look slightly moist. Slide a thin spatula under one edge and flip. Cook second side for 15–20 seconds. Slide onto a plate and cover with a clean kitchen towel. Repeat with remaining batter, adding a tiny butter pat every other crepe.
- To serve: Lay a crepe on a plate, place 2–3 tablespoons apple filling down the center, fold sides over or roll up. Dust with powdered sugar and a pinch of cinnamon. Serve immediately with whipped cream or yogurt and extra maple syrup. Repeat for remaining crepes.
Notes
Key tips for tender crepes:
- Let the batter rest a full 30 minutes — this relaxes gluten and ensures tenderness.
- Keep heat at medium-low; if first crepe browns too fast, reduce heat.
- Don't overmix the batter — just until smooth. Overworking develops gluten and makes rubbery crepes.
- The first crepe is always a tester — don't stress about it.
- For dairy-free: Use oat milk or unsweetened almond milk in batter; substitute melted coconut oil or vegan butter. In filling, use vegan butter.
- For gluten-free: Replace flour with a 1-to-1 gluten-free flour blend (with xanthan gum) and add an extra tablespoon of milk.