Saturday, October 3, 2015

Caramel Apple Crepes

Fall is such a lovely time of the year!  The churchyard down the street from me is selling pumpkins, my morning walk is cool and almost crisp, and the internet is gearing up for fall.  My contribution may not be huge, but it is delicious!

Crêpes are great for special occasions, and for everyday eating.  If you haven't made them before, they are quite simple (about as easy as pancakes), but they add a greater sophistication to your meal than pancakes, I think.  These caramel apple crepes are so festive and fun for the holidays! Perfect for a weekend breakfast or a tasty post-dinner treat!


Crêpes (makes 6 large crepes):
  • 2 cups flour
  • pinch of salt
  • 2 eggs*
  • 1 2/3 cup milk*
  • 1 Tbsp melted butter*
Caramel Apple Filling:   
  • 3 Tbsp butter*
  • 3 sweet apples (Fuji, Honey crisp, Pink Lady, etc)*
  • 1 pear*
  • 1/2 tsp cinnamon
  • 2/3 cup brown sugar
  • 2-3 Tbsp water
*Creative Green Living recommends purchasing these ingredients as organic where available to avoid GMOs, pervasive pesticides and/or questionable farming practices.

Nutrition information is approximate and may vary based on the freshness and brand of your ingredients. Nutrition information calculated at: Calorie Count.


  1. In a large bowl, combine the flour and salt.  Create a well in the center of the flour.  
  2. In a smaller bowl, combine your eggs, milk and butter.   
  3. Begin adding the liquid mixture to the dry mixture and very slowly begin incorporating the flour into the egg/milk mixture.  You want get rid of any flour bubbles in the mixture.  This may take you several minutes.  
  4. Once your mixture is very smooth (it will be a little thinner than pancake batter), heat your pan.  You can use a large frying pan or a round griddle.  I use this griddle and it is fantastic (I also use it to make regular pancakes and tortillas). 
  5. Pour about 1/4 - 1/3 cup batter on the pan, and if you are using a frying pan, pick it up and slowly rotate your wrist to move the batter around until it coats the pan in a single, thin layer.  Set the pan back on the heat.  If you are using a round griddle, use a spoon or fancy crêpe stick to smooth the batter into a thin layer.  When the batter begins to brown on one side, and is no longer looking wet, carefully flip the crepe over with a large rubber spatula.  Let the second side cook for a few seconds then remove from the pan and place on a large plate.  Continue until you have cooked all your crepes.  
Caramel Apple Filling:
  1. Core and dice your apples and pear.  You can peel them if you like, but it isn't necessary.  
  2. In a small saucepan, combine the butter, apples, pear, cinnamon, and brown sugar.  Turn the heat to high and stir constantly while it cooks, and let the mixture come to a boil.  Once it has reached a boil,  add the water and turn down the heat to medium and stir continuously for 2-3 minutes, or until your apples are soft.  
  3. Pour apples and caramel sauce over the top of your crêpe and enjoy!  

About the Author: 

Landen runs Measure and Whisk, a cooking blog with a focus on real food. She is a firm believer that quality is superior to quantity, and prefers small amounts of good food over large quantities of cheap food. Deeply disappointed in cheap bacon, she prefers to buy $6 bacon less frequently. Because of this, she typically cooks vegetarian meals for her family.    

Her blog also features photos of her baby, Fox, and suggestions on how to live an eco-friendly and minimalist life, both in and out of the kitchen. Follow her on Pinterest and Instagram for beautiful food photos and pictures of baby Fox.

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