Apple season has truly been getting the best of me! I’ve been making all things sweet (and savory) with apples, and I can’t wait to start sharing them with you. First up, these Cinnamon Caramel Apple Crepes. Best made over a crisp fall weekend with cozy candles and music on. YES PLEASE.
I’ve done crepes a few different ways before here on the blog – like these amaretto crepes & these vanilla crepes with winter spiced cider syrup (definitely save this one for this upcoming winter!!!). But, right now it’s all about cozy, first of fall apple crepes.
And I mean… how good do caramel apple crepes sound!? With just a hint of warm cinnamon.
All of my crepe recipes usually start with the same crepe base recipe. And if you’ve been reading for awhile, you know that these are the crepes my dad is known for on Sunday mornings around the Howey house. Sunday crepes used to be my favorite meal as a kid, and they still are to this day.
A couple of weeks ago, I was over at my parent’s house (where I still do most of my cooking and photography because the kitchen is PERFECT and I truly love spending time with the family) and decided to make a fall version of our favorite breakfast.
A simple, syrupy cinnamon caramel apple mixture that the most beautiful, delicate crepes get submerged in. It is fall perfection, and definitely needs to be on your to-do list this weekend!
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1/8 tsp kosher salt
- 2 eggs
- 1 tbsp vegetable oil, plus more for cooking
- 1 ½ cups whole milk
- 1 tsp pure vanilla extract
- 2 tbsp butter
- 3-4 medium apples, sliced into thin wedges
- 1 cup brown sugar
- 4 tbsp butter
- ½ cup water
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 1. Combine the flour, sugar, and salt in a bowl.
- 2. In a separate bowl, whisk the eggs with the oil, milk, and vanilla until incorporated.
- 3. Pour half of the wet ingredients into the dry mixture and whisk well until smooth. Mix in the remaining liquid. Let the batter sit for 10 minutes.
- 4. Prepare a bowl of vegetable oil. Take a napkin and fold it into a small square, creating a “brush” for the oil.
- 5. Heat a 9-inch crepe pan over medium heat. When hot, brush the pan with oil, just enough to lightly coat the bottom (you don’t want excess oil).
- 6. Pour 1/3 cup of batter into the pan and swirl it around to make an even layer.
- 7. Cook until the edges of the crepe are browned. Use a fork to lift one of the edges and turn the crepe out onto a platter.
- 8. Keep warm until serving (a 150F will do the trick). Repeat this process until all of the crepes are made.
- 1. Heat a large cast-iron skillet (or large sauté pan) over medium heat.
- 2. Add the 2 tablespoons of butter and let melt. Add the sliced apple wedges.
- 3. Cook until the apples begin to soften and caramelize, about 6 minutes, stirring often (keep an eye on them and lower the heat if needed; if they cook too much, they will burn or turn to mush).
- 4. Stir in the brown sugar and remaining 4 tablespoons of butter. Let the sugar and butter melt, stirring to incorporate.
- 5. Add the water, ground cinnamon, and salt. Let the liquid come to a simmer.
- 6. Simmer for a few minutes until the liquid thickens to create a very “loose” caramel sauce.
- 1. Fold the crepes in half and then half again.
- 2. Place them in the cinnamon caramel apple mixture and bury them underneath the sauce. Serve warm.