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Apple Filled Crepe

Good morning… or it still feels like morning here. In fact, it’s 4 pm, but time seems to have no meaning on the weekends in winter. Today is also my last day on a long holiday since tomorrow I will have to get back to be a busy bee that has to wake up at 6 am to pack lunch box or my little bee. So this is kind of a farewell party of my lazy days.

apple filled crepe 4

And what is more appropriate to use to celebrate this kind of occasion? A warm buttery crepe filled with sweetest hot apple perhaps? Yes!

apple filled crepe 2

So I whip you some batter and pour it in a hot pan. Ah, I love the smell of butter.

apple filled crepe 1

While I’m making crepe in one pan, another pan has chopped apple, sugar and butter in it.  That smell of cooked apple makes me feel like a kid.

apple filled crepe 3

We have this for lunch… and little more of it a bit after that. Would you like some chocolate sauce on it?

Apple Filled Crepe

For Crepe:

1 cup flour

2 large eggs

¾ cup milk

1/4 cup water

3 tbsp melted butter

2 tbsp sugar

1 tsp vanilla essence

To make crepe…

In a large bowl, whisk butter, sugar, vanilla essence, eggs, water and milk together until smooth.

Add flour and stir until combined. Let the batter rest for 15 minutes.

Grease a large pan and place it over medium heat. When the pan is hot, pour about  ¼ cup of batter onto the pan. Tilt the pan with circular motion so the batter spreads evenly.

Cook the batter for 2 minutes, and turn and cook the other side. Remove the crepe from the pan and keep aside.

Apple Filling

3 apples- peeled and chopped

2 tbsp sugar

2 tbsp butter


Combine butter and apple in a small sauce pan and cook over medium heat for 5 minutes. Add sugar and stir further for 2 minutes or until the sugar is dissolved and the apple is soft. Serve hot.

apple filled crepe 5

Assemble the lovely Apple Filled Crepe:

While the crepes are still hot, fill them with apple sauce, roll and serve. Top with chocolate sauce or compote if you like.


6 comments to Apple Filled Crepe

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