Sweet Caramel Apple Crepes

Sweet Caramel Apple Crepes


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With this Sweet Caramel Apple Crepes recipe, your wish of creating those Instagram-worthy crepes will come true! The keys to making these tasty crepes are the Granny Smith and Fuji apples and the homemade caramel. This dish will look and taste so decadent, there is no filter needed!

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Time needed

1 hour preparation + 10 min cooking

Serving Size / Yield

2 servings


  • Crepes:
  • 1 cup of all-purpose flour
  • 1 tablespoon of sugar
  • 3 large eggs
  • 1 cup of milk
  • 2 tablespoons of water
  • 5 tablespoons of unsalted butter, melted and divided
  • Filling:
  • 6 apples; 3 Granny Smith and 3 Fuji; cored and cut in chunks
  • 1 lemon, zest and juice
  • ½ teaspoon of cinnamon
  • ½ teaspoon of ground ginger
  • Pinch of salt
  • 3 tablespoons of unsalted butter
  • 6 tablespoons of granulates sugar
  • Caramel:
  • ¾ cups of granulated sugar
  • 1 cup of heavy cream, heated
  • ½ vanilla bean
  • ¼ cup of unsalted butter
  • 2 pinches of fleur de sel
  • Powdered sugar

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In a medium mixing bowl, sift together the flour and salt. Whisk in the eggs, milk, and water and stir until the batter has a nice consistency. Add in 4 tablespoon of melted butter and mix it together. Let the batter rest at room temperature for approximately 30 minutes.
Using a nonstick frying pan over medium heat, add the remaining butter and let it melt into the pan. Ladle about ¼ cup of the batter into the pan and rotate the pan to spread out the batter evenly. Cook the crepe until it is golden brown and lacy. Place the crepe into a heatproof plate. Repeat the same steps with the remaining batter.
In a separate mixing bowl, combine the apples, lemon zest, lemon juice, cinnamon, ginger, and salt and
Using the same nonstick frying pan, melt the unsalted butter over medium heat. Add the sugar into the pan and cook for about 5 minutes or until the sugar turns amber in color. Combine the apples and the amber sugar and continue to cool until the apples are soft and completely caramelized.
In a small pot over medium heat, add the unsalted butter and pour in the granulated sugar. Cook the granulated sugar until it is golden brown. Then, add the heavy cream and stir nicely. Add the vanilla bean into the caramel mixture and continue to stir once the mixture has a thick consistency. Sift the caramel and add 2 pinches of fleur de sel. Freeze the caramel for 1 hour.
Scoop ½ cup of caramelized apples onto the crepe ad dust lightly with powdered sugar. Fold the crepe and dust again with powdered sugar. Drizzle the caramel onto the crepes.

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