Posted by Isabel on Sep 20th 2023
Seasonal Crepes with Warm Apple Cinnamon Filling
Apple Cinnamon Crêpes
Thin French crêpes folded around a warm, caramelised apple and cinnamon filling — comforting, quick, and perfectly seasonal.
Some recipes just smell like autumn. This is one of them. Tart apples cooked down in butter and brown sugar with a generous pinch of cinnamon, spooned into warm French crêpes — it's simple, deeply satisfying, and ready in under 30 minutes.
The batter comes together in five minutes with four ingredients you almost certainly already have. You can even make it the night before — rested batter makes better crêpes. Then it's all about the filling, which is where the flavour lives. A scoop of vanilla ice cream on the side doesn't hurt either.
Make them for a weekend breakfast, a weeknight dessert, or anywhere in between.
Ingredients
The crêpes — makes 4
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Apple cinnamon filling
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Which apple works best?
The apple you choose makes a real difference. You want one that holds its shape when sautéed — not so soft that it turns to mush, but tender enough to caramelise nicely in the pan.
Granny Smith ✓Tart, firm, and the classic choice. Holds up beautifully and balances the sweetness of the brown sugar. |
Honeycrisp ✓Slightly sweeter with a crisp texture. Great if you prefer a less tart result. |
Red Delicious ✗Too soft for cooking. Goes mushy in the pan and loses its texture before it can caramelise. |
How to make apple cinnamon crêpes
Part 1 — Make the crêpes
Make the batter. Sift the flour into a bowl. Add the egg and whisk to combine. Melt the butter and pour it in, whisking again. Gradually add the milk, whisking until you have a smooth, thin batter. If it looks too thick, add a small splash of cold water. Cover and rest for at least 30 minutes.
Cook the crêpes. Heat a lightly oiled crêpe pan over medium-high heat. Ladle roughly ¼ cup of batter into the pan and immediately tilt it in a circular motion to spread the batter thin and even. Cook for about 60 seconds until the edges look dry, then flip and cook for 30 seconds more. Stack and set aside.
Part 2 — Make the apple cinnamon filling
Sauté the apples. Melt the butter in a skillet over medium heat. Add the sliced apples and sauté for 3–4 minutes, stirring occasionally, until they begin to soften at the edges.
Add sugar and spice. Sprinkle the brown sugar, cinnamon, and pinch of salt over the apples. Stir to coat evenly. Continue cooking for 4–5 minutes until the apples are tender and the sugar has caramelised into a glossy sauce around them.
Part 3 — Assemble and serve
Fill the crêpes. Lay a crêpe flat on a warm plate. Spoon a generous portion of the apple filling onto one half. Fold the crêpe over to create a half-moon, then fold once more into a quarter if you like, the French way.
Serve warm. Drizzle any remaining caramelised sauce from the pan over the top. Add a dollop of whipped cream or a scoop of vanilla ice cream if you'd like something extra. Serve immediately.
What I cook this with
These are the three De Buyer pieces I reach for every time I make crêpes. All handcrafted in France.
Rest the batter, save time
The batter improves with rest. Make it the night before and leave it covered in the fridge. Resting relaxes the gluten, giving you crêpes that are more supple and less likely to tear when you flip them.
The apple filling also keeps well for up to 3 days in the fridge. Reheat gently in a skillet with a small splash of water. When both are ready to go, the whole dish comes together in under 15 minutes.
Easy variations
Add a splash of calvadosDeglaze the pan with a tablespoon of calvados (French apple brandy) after the sugar caramelises. It's optional but very French. |
Make it veganSwap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based milk and butter. Use coconut oil in the filling instead of dairy butter. |
Add pearsReplace one of the apples with a firm pear (Bosc or Anjou). The combination is classic in French autumn cooking. |
Serve with crème fraîcheA spoonful of crème fraîche cuts through the sweetness and gives the dish a more grown-up, bistro feel. |
What I cook this with
These are the three De Buyer pieces I reach for every time I make crêpes. All handcrafted in France.
Apple cinnamon crêpes FAQ
Can I make the filling ahead of time?
Yes. The apple cinnamon filling keeps in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a small splash of water to loosen it. The crêpes can also be made ahead — stack them with parchment between each one and refrigerate for up to 2 days.
Can I use a regular pan instead of a crêpe pan?
You can, but a flat-edged crêpe pan makes a real difference. The low sides let you slide a turner under the crêpe easily and flip without tearing. The De Buyer carbon steel crêpe pan also distributes heat very evenly, which matters when you're spreading a thin layer of batter.
What's the best way to fold the crêpes?
Lay the crêpe flat and spoon the filling onto one half. Fold in half to make a half-moon, then fold again into a quarter. That's the classic French bistro fold, and it looks beautiful on the plate.
Can kids make this recipe?
Children can help mix the batter, peel the apples, and assemble the final crêpes. Just handle the hot pan and the caramelising sugar step yourself.
Can I freeze the filled crêpes?
Freeze the crêpes unfilled, they reheat beautifully. The apple filling doesn't freeze as well as it softens further on thawing. Make a fresh batch of filling when you're ready to serve; it only takes 10 minutes.
