Crepes with Apples and Maple Syrup

Apple Filled Crepes for Breakfast

I woke up the other day and wondered what I could make with next to nothing in the house.  Am I the only one who does that?  I get working and doing chores and then I think, “Maybe John will go to the store.”  He thinks the same thing and then there are no eggs or cereal or anything to feed the father-in-law who loves a big breakfast.

Apple Filled Crepes for Breakfast

After wandering around the kitchen and pantry and standing in front of the open refrigerator, I decided that French crepes filled with stewed apples and drizzled with maple syrup would please he who would eat a huge breakfast every.single.day.  Before Rob arrived, we rarely ate breakfast.  Maybe a piece of toast or a cup of tea or coffee but a big breakfast?  Nah, only when we went out.  We work in converted bedrooms upstairs so oftentimes we’d just go from the bedroom to the office.

Chopped Apples

Not any more.

When I told Rob I was making crepes he said, “Oh, REAL pancakes?”  Remember, he spent a year in Paris studying holograms while on sabbatical when John was 19 or 20 so French anything makes him happy.  Now if someone could show me how to make crepes that are perfectly round I’d be much appreciative.  I use my Breville crepe maker which I LOVE but I can’t swirl it – only  use that little stick thingo and as you can see below, as roundness goes, I’m a fail.

How to make crepes

I have made these for dessert in years past and instead of maple syrup I drizzled caramel or toffee sauce over them and tucked some vanilla ice cream beside them.  Whie it was a really easy breakfast, these would make a lovely dessert too.

Apple Filled Crepes for Breakfast

The verdict?  “Maureen, these are quite nice, quite nice indeed.  Maybe you could fill them with mangoes next time.”  Rob LOVES mangoes and we have some every morning for breakfast and will do until Christmas when this season’s crop will expire.  So, how does one stew a mango?

Apple Filled Crepes for Breakfast

5.0 from 6 reviews
Crepes with Stewed Apples and Maple Syrup
 
Prep time
Cook time
Total time
 
This is a very special breakfast or brunch idea.
Author:
Recipe type: Dessert
Cuisine: French
Serves: 6
Ingredients
Crepes - make these first because they have to rest before cooking
  • 30g butter
  • pinch salt
  • 1½ cups milk
  • 2 eggs
  • 150g plain flour, sifted
Stewed Apples
  • 4 apples peeled, cored and sliced into good-sized slices
  • ¼ cup water
  • 2 tablespoons sugar (more if you like it sweeter)
  • ¼ teaspoon cinnamon
Instructions
Crepes
  1. Warm butter, salt and milk until butter has melted. Lightly whisk eggs and add to warm liquid.
  2. Put flour into a basin and make a well. Tip in liquid and whisk until smooth.
  3. Strain into a container and chill for up to 2 hours. (okay I sat mine on the counter for 30 minutes - just fine). The consistency should be like thin cream. If not, thin with more milk.
  4. Heat a frying pan or crepe maker. Wipe pan with a piece of buttered paper for the first pancake. Lift pan from heat, then ladle in about one-quarter of a cup of batter and tilt and swirl the pan to to spread it to the edges. Set the pan back on the heat.
  5. After 1 minute, lift the thin outer edge of pancake with a fine spatula and flip the pancake using your fingers or spatula. When cooked, transfer to a plate in a low oven to keep warm. (I put baking paper between mine)
  6. Repeat until the batter is used up.
  7. Makes 8-10 large crepes
Stewed Apples
  1. In a saucepan place the apples and water and cook on low until the apples are nearly soft.
  2. Add sugar and cinnamon and cook til soft.
Assembly
  1. Place one crepe on a plate and put a spoonful of apple mixture on one side and roll up.
  2. Drizzle with maple syrup to serve.

 

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Comments

    • says

      At least I’m not the only one. I’m hoping someone who has one of these crepe makers will tell me that it’s really easy and here’s how to do it. It must be some wrist action that I’m missing.

    • says

      Me either that’s why I haven’t used mango but I don’t see why must chopping up the mango and putting it in the crepes wouldn’t be good and then make a puree of mango for the top and maybe some nuts for crunch. Good idea, Lorraine. LOL

    • says

      Sometimes when I’ve made something incredibly French – like something my grandmother used to make for me, I come in doing the sashay thing and wearing a beret. It gets his attention. He has never been spoiled in his life and I think at nearly 93 it’s time. :)

  1. says

    Dear Maureen, One of my favorite meals! I don’t have a crepe maker, though I use a small cast iron pan and it does the job.

    The mango’s will be swell too.

    Blessings dear and I hope you are feeling good. Catherine xo

  2. says

    I usually make my crepes in a 7- or 8-inch nonstick skillet, which takes care of the roundness problem. Plus, since the sides slope, it’s pretty each to flip them in the pan to cook the other side. (That is, without having to use a spatula to help flip them.) We’re not big breakfast eaters either. Usually some caffeine and fruit, and maybe a hard-boiled egg (I always make a bunch of those at once so usually some are in the refrigerator). Big breakfasts are for dinner in our house, and these crepes would be wonderful! Good job with them – and you’ve reminded me it’s been way too long since I’ve made crepes. Thanks.
    John@Kitchen Riffs recently posted..Sweet Potato Pie with Walnut Crust

    • says

      This crepe maker is brilliant. I’ve never had to use oil on it.. the crepes cook beautifully. I just can’t get them round. I figure I will sacrifice that for perfect crepes of the unround sort.

  3. says

    Maureen, in my eyes you are a pro in making crepes, I wouldn’t even attempt to get them round and would be perfectly happy if they looked half as nice. Like Rob, I am a big fan of mangoes, too, so I look forward to seeing your updates on the mango crepes whether you decide to stew them or keep them fresh.
    Oge @ healthy quick meals recently posted..Salad Ideas For Kids

  4. says

    Lovely crepes (sorry, I just can’t call them pancakes with a straight face) indeed and stewed fruit are a lovely filling. I was going to use my leftover apple pie filling to fill crepes myself last week but then got lazy and just put the warmed cooked apples over vanilla ice cream and drizzled butterscotch sauce over the whole thing. It was delicious but I’ll keep the idea in mind for the next time I make a batch of crepes.

    I make my crepes in a heavy cast iron frying pan and even though it isn’t easy to swirl the pan one handed properly while pouring with the other, the lip on the edge of the pan helps with ensuring that you DO get a round crepe. Sometimes, though, I have to add an additional tsp or so of batter to get good coverage. I’ve seen those flat round griddles/crepe makers with the little batter spreader and spatula and can’t picture myself having the manual dexterity to manage it.

    Also, a fine line between batter of the correct consistency and the heat setting on the range so you can get good coverage before the batter starts cooking. I’m frugal enough that I don’t pitch that first crepe (the TESTER) even if it’s often a bit too thick and misshapen. That’s the cook’s treat. :)
    A_Boleyn recently posted..C is for Chocolate (Basic Brownies)

  5. says

    Has Rob put on any weight in the time he’s been with you? I’m sure I would have. These look so lovely and what a yummy start to the day. My mother had a French crepe pan that was cast iron with a wooden red-painted handle. It was easy to make the crepes round because the mixture went right to the edges of the crepe pan. She got rid of it and I was really cross – I would have loved it – so much better than the pans available these days xx

    • says

      Karen, he’s the sweetest nearly 90-year old I’ve ever known. He appreciates everything anyone does for him and is a joy to have around. (he’s still a lot of work though :) )

    • says

      That’s all we used to do too, Amanda. Now we’re slowly getting used to sitting down together for a nice breakfast. We don’t do heaps for lunch once I realised how much Rob had gained. LOL

  6. says

    Darling, they look divine! And um…can I confess, I’ve never woken with nothing in the house to cook with. I like to be prepared for every contingency! :D

  7. says

    Believe me Maureen, if you saw my efforts at crepes, you would call yours a huge success! I am very impressed – they look beautiful. I am absolutely hopeless at flipping things in pans and crepes really require skill in that department, so I have long since accepted that my best efforts will only extend to slightly misshapen thicker pancakes :P
    Kari @ bite-sized thoughts recently posted..Fitness Fridays – Exercise and mental health (a research post)

  8. says

    ooooh we adore crepes! Yours are indeed “very nice”, perfect, thin, perfectly colored. Yeah, I know my crepes and don’t get them often enough! I love the apple filling. I must try your crepe recipe. Beautiful! Dinner for us!

  9. says

    I agree with Rob. These are REAL pancakes. I never eat the others. This recipe sounds lovely although it still seems like you need patience to get the texture just right.

  10. says

    on every blog i’ve been to today there has been a comment from you maureen, so i figured i better come to the source ;-)
    who cares if you can’t do round? these would be welcome in my kitchen any brekkie !

  11. says

    i’m not sure what happened to my comment … i apologiseif this appears twice! you’ve been a commenter at every blog i’ve read this mornign, so i thought it time to come directly to you!
    and it doesnlt matter that you don’t do round when your pancakes look this yum. you can come to brekkie at my place any day!

  12. says

    I’d be pretty stoked with this crepes Maureen!
    I remember one year were going away overseas for a couple of months so the weeks leading up to it we weren’t buying anything new to try and use up whatever we had in the fridge and freezer. Anyhoo, the day before I was so hungry I ended up making myself a sandwich. The filling? Wholegrain mustard. that’s all that was left!
    Lisa the Gourmet Wog recently posted..Vegan Spiced Tahini and Orange Cake aka Tahinopita

  13. says

    There’s something inherently fancy and sophisticated about crepes. More so than say, pancakes. These look lovely! I think I will make them Christmas morning!

    • says

      If you make the dough ahead of time, even overnight, and swirl the pan to keep them thin, they’re incredibly easy to make. You should try. I hope all your construction is over!

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