Apple Cinnamon Crepes
Bored with your everyday pancakes? With a little adjustment, make crepes for your breakfast variation. Crepe is essentially the thinner cousin to pancakes. My favorite part of making crepes is how easy they are to fold. In addition, they are incredible versatile with practically endless sweet and savory filling and topping options. Apple Cinnamon Crepes are my top favorite because I am actually a huge fan of warm apple cinnamon filling. The thin sweet crepes are stuffed with warm and gooey caramelized apples. They are the perfection and become extra amazing with a scoop of vanilla ice cream on top.
These stunning Apple Cinnamon Crepes are like an apple pie in a crepe. You make a crepe by spreading a thin layer of batter and cooking it much like a pancake. From there, you can use what ever filling you desire. I use brown sugar, butter, cinnamon, and apple for the filling and cook them until the sugar caramelized. You can roll or fold crepes with a voluptuous filling just like burrito or taco. You can also opt to serve the crepe with other toppings like caramel, almonds, and powdered sugar.
I cannot stop myself from eating more than one crepes at once. Crepes are thinner and lighter than pancakes, so there is always more room to keep devouring them.
Tips for Making Crepes
1. Remove lumps from your batter
Developing a smooth crepe batter is important to make perfect crepes. Sometimes, lumps just happen especially if the recipe does not call for sifting the flour and we just give a few whisks to the batter. If this happens to you, just strain the batter to remove all the lumps.
To prevent lumps from forming, sift flour and whisk in eggs until well combined. Gradually incorporate milk little by little while constantly stirring. Then, add melted butter. Adding all ingredients in a blender also works well, but the resting time needs to be longer
2. Rest the batter
It is important to allow your crepe batter to rest and gives the gluten a chance to relax. You can skip this step, but it is an important as this allows the flour to fully absorb the liquid, which results in much lighter crepes than the one cooked right away. Your batter should rest for at least one hour or as long as overnight in the refrigerator. When you are ready to make crepes, give the batter a good stir before ladle it on the hot pan.
3. Use a good skillet
Cooking thin crepes can be a little bit challenging. You do not need any special equipment like crepes pan, just a skillet will do. Your pan needs to heat evenly, so it is important to use a good skillet with great heat distribution.
4. Prevent burnt crepes
Butter is really easy to burn, especially when your pan is on heat for an extended period of time. The milk solids are what causes butter to burn. Therefor, after melting and greasing the pan with butter, I always wipe the excess of the butter with paper towel to prevent burnt butter.
5. How to store crepes
If you are eating crepes right away, fill them with your fillings and dig in. You can also make a batch of crepes ahead of time so they will be ready to roll up later. Cool your crepes on a wire rack after cooking so that the steam can escape. After it cools down, wrap stack them with a small parchment paper or plastic in between to prevent the crepes stick together. Wrap them in tight container and store in your fridge for up to 3 days.
Apple Cinnamon Crepes
- 1 cup all purpose flour (120 gr)
- 2 eggs
- 1 cup milk (240 ml)
- 1/4 tsp salt
- 2 tbsp butter melted, plus more for greasing the skillet
Apple Cinnamon Filling
- 2 apples peeled and cut into 1/2-inch cubes
- 1/2 tsp ground cinnamon
- 2 tbsp brown sugar
- 2 tbsp butter
In a large bowl, whisk together all purpose flour, eggs, and salt until well combined. Gradually add milk and melted butter until incorporated. Cover and refrigerate for at least 1 hour.
Heat a large nonstick skillet over medium heat. Grease the skillet with a little bit of butter and wipe the excess with paper towel. When the skillet is hot, ladle in 1/4 cup of batter. Swirl the skillet until the batter coats the bottom in a thin layer. Cook until the edges are dry, about 1 minute. Using a spatula, flip the crepe and continue cooking until lightly golden on the other side, about 30 more seconds. Remove crepe from pan, and repeat with remaining batter.