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These scrumptious Apple Crepes are perfect for brunch or dessert and are filled and topped with a delicious apple cinnamon filling.
Here are some more yummy apple recipes: Fried Apple Pies, Apple Pie, Apple Fritters, Apple Pie with Graham Cracker Crust, Apple Cobbler, and Apple Cinnamon Biscuits.
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I've been working on mastering crepes since 2007, since the first time I had them in culinary school. I was super impressed by the simplicity and joy these thin pancakes brought to my palate. The best part was that making them added flair to live cooking demonstrations — and it turns out that growing up in Louisiana didn't mean you automatically knew every French recipe.
That's one of the many reasons for love crepes, and the second reason is that they're a blank canvas for any fillings, flavors, and toppings that you can imagine.
That's how I created my apple crepes. My vision was to use my apple pie filling inside the crepes, and when I tell you I knocked these out of the park in my first try, I was proud, and my belly gave me a high five.
My crepe batter is made with whole milk, unbleached flour, eggs, oil, granulated sugar, cinnamon, and salt. My apple crepe filling is made with unsalted butter, honeycrip apples, light brown sugar, cornstarch, salt, apple pie spice and water.
When you combine all of these, you get mouthwatering crepes that taste like grandma's apple pie but without the stress and fuss. Let's jump into how to make these delicious crepes.
Apple Crepes Key Ingredients
Before you start whipping up this delicious apple cinnamon crepe recipe, review the ingredient list to ensure you have all the necessary items.
Flour
Unbleached flour gives crepe batter more protein, which results in a tender yet sturdy crepe that holds together beautifully.
Whole Milk
When I cook, I want all the flavor, which is why I use whole milk. I don't even drink milk, but there's no way 2% was being used in my crepe batter.
Apples
Honeycrisp apples are my favorite baking apples. They're sweet, crisp, and hold up exceptionally well to cooking. I also wanted to ensure that every bite had apple flavor, so you'll need to use chopped apples.
Eggs
The eggs will give the crepes texture, stability, and help achieve the perfect light golden brown color.
Unsalted Butter
Butter is going to give the apples more flavor than cooking them in oil. Again, we want all the flavors to sing and complement each other.
Light Brown Sugar
Brown sugar adds a caramel note to the apple filling that would be crazy to omit.
Spices
Ground cinnamon in the crepe batter pairs well with the apple pie spice in the apple filling.
Cornstarch
Cornstarch will ensure that the apple filling is not runny but has a little body to it, resulting in an excellent sauce consistency. However, remember that a little goes a long way. If you use too much, you'll end up with apple gravy.
Oil
Oil is a better alternative to melted butter. The melted butter will add flavor, but as the moisture evaporates during cooking, you're left with a less tender crepe.
How to Make Apple Crepes
Making cinnamon apple crepes is easy, but it may seem intimidating at first. Follow these steps to make your life simply delicious.
Crepes
In a large bowl, whisk milk, flour, eggs, 1 ½ tablespoons oil, sugar, cinnamon, and salt until smooth.
Cover and set aside for 15 minutes.
Apple Filling
While the crepes are set aside, turn the heat to medium in a large skillet or medium saucepan. Melt the unsalted butter and add the apples; cook for 2 minutes.
In a small bowl, mix sugar, cornstarch, salt, and apple pie spice. Add the sugar blend and water to the apples, then bring to a boil. Reduce the heat to low and cook for 2 to 3 minutes. Cool for 10 minutes.
Cooking Crêpes
Heat a 12-inch nonstick skillet over medium heat. Lightly coat with ¼ cup of oil. Pour oil into a heatproof bowl. Repeat the process for each crepe. Use more oil when needed.
Add batter, tilt the skillet, and swirl it in a circular motion to spread the batter evenly over the bottom of the skillet. Cook until the outside of the crepe is light golden brown and pulling away from the pan, 1 ½ - 2 minutes.
Flip it over, and cook for 15 seconds on the other side.
To serve, fill the crepes with two tablespoons of apple filling, fold them in half, or roll them up, and repeat with the remaining crepes.
Top with more sauce, a dollop of whipped cream, or a scoop of vanilla ice cream. Dust with powdered sugar and enjoy.
How To Store Apple Crepes
Crepes are best eaten immediately, but will remain fresh up to seven days in an airtight container or storage bag in the fridge.
The apple filling is best used three days after making it.
To reheat leftover crepes, place them on a damp paper towel in the microwave for 10-20 seconds, or in the oven at 400°F for 5 minutes, until hot. You can reheat the apple filling in the microwave for 20-30 seconds or in a small skillet over medium heat.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes to ensure your apple cinnamon crepes turn out fantastic!
- Feel free to drizzle some caramel sauce over your crepes for an additional pop of flavor for dessert crepes.
- If you love tart apples, you can use Granny Smith apples instead of Honeycrisp.
- If you're using a 10-inch skillet and not a 12-inch skillet, use ¼ of a dry measuring cup. I like to use a 3 oz. ladle for my crepes; however, you can use a ⅓ dry measuring cup to achieve the same results.
- I was taught not to refrigerate my batter because it would need time to come to room temperature after being refrigerated. Instead, I cover it and set it aside for 15 minutes.
- You can make these crepes gluten-free by swapping the flour for you're go-to gluten-free flour. My two favorites are Bob's Red Mill 1-to-1 Gluten Free Flour and King Arthur's.
- Feel free to use any milk instead of whole milk. It may alter the final flavor depending on the type of milk.
- Feel free to use light brown sugar in your crepe batter, too, instead of granulated sugar.
- You can use apple pie spice in the crepe batter instead of ground cinnamon, and vice versa, you can use cinnamon in the apple filling.
Apple Crepes FAQ
Here are readers' top questions about making apple crepes at home.
What are apple crepes?
Apple crepes are thin, delicate French-style pancakes filled or topped with warm spiced apples. They're often paired with cinnamon, sugar, or homemade caramel sauce to create a comforting dessert, but they can also be served for breakfast or brunch. Apple cinnamon crepes are especially popular in the fall when apples are in season, but they're delicious any time of year.
What is the secret of a good crepe?
The secret to a good crepe is getting the batter just right. A thin, smooth batter (often made with flour, eggs, milk, and butter) creates the light, tender texture that crepes are known for. Letting the batter rest for at least 15 minutes before cooking allows the gluten to relax, which prevents toughness. Using a nonstick pan or crepe pan over medium heat ensures the crepes cook evenly without sticking.
Is there a difference between crepes and pancakes?
Yes, crepes and pancakes are different. Pancakes are thicker, fluffier, and usually leavened with baking powder. Crepes, on the other hand, are very thin and don't contain a rising agent. This makes them more versatile, allowing them to be filled with both sweet and savory ingredients, such as apples, Nutella, cheese, or ham.
What is the most popular crepe?
Globally, Nutella crepes are probably the most popular sweet version, especially in Europe. In the U.S., fruit-filled crepes — like apple cinnamon crepes — are favorites for brunch and dessert. Savory crepes with ham and cheese are also widely loved.
How to make apples for crepes?
To make apples for crepes, slice or chop your apples and cook them in a skillet with butter, sugar, and cinnamon until they soften and release their juices. Some recipes add a splash of lemon juice or vanilla extract for brightness, or caramel for extra richness. The cooked apples can be spooned into the crepes as a filling or used as a topping with whipped cream.
Why did my crepes turn out rubbery?
If your crepes turned out rubbery, it's usually because the batter was overmixed or the crepes were cooked too slowly. Overmixing develops the gluten in the flour, making it tough. Cooking on low heat can also cause them to dry out. To fix this, gently whisk your batter until smooth, let it rest, and cook crepes quickly over medium heat.
More Crepe Recipes
If you love this recipe, try my other crepe recipes!
- Banana Foster Crepes
- Red Velvet Crepes
- Banana Nutella Crepes
- Classic Crepes
- Brown Butter Crepes
- Banana Crepes
Before You Begin
Before getting started, here are the steps I use to get organized.
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the Apple Cinnamon Crepes on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Follow the recipe and get ready for the best apple crepes you've ever made.
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📖 Recipe
Apple Crepes
Ingredients
Crepes
- 1 cup whole milk
- ¾ cup plus 1 tablespoon all-purpose flour scoop and leveled
- 2 large eggs
- 1 ½ tablespoon plus ¼ cup oil
- 1 teaspoon granulated sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ cup powdered sugar garnish
Apple Filling
- 2 tablespoons unsalted butter
- 2 medium honeycrisp apples skinned, cored, chopped small
- ½ cup light brown sugar
- 1 ½ tablespoons cornstarch
- ¼ teaspoon kosher salt
- 1 teaspoon apple pie spice
- ¼ cup water
Instructions
Crepes
- In a large bowl, whisk milk, flour, eggs, 1 ½ tablespoons oil, sugar, cinnamon, and salt until smooth. Cover and set aside for 15 minutes.
Apple Filling
- While the crepes are set aside; turn the heat to medium in a large skillet or medium saucepan, melt unsalted butter, and add apples; cook for 2 minutes. In a small bowl mix, sugar, cornstarch, salt, and apple pie spice. Add sugar blend and water to apples, bring to a boil, reduce heat to low, and cook for 2 to 3 minutes. Cool for 10 minutes.
- Place the pot in a large bowl filled with ice water to cool the apple pie filling for a few minutes.
- While the crepes are set aside, turn the heat to medium in a large skillet or medium saucepan. Melt the unsalted butter and add the apples; cook for 2 minutes.
- In a small bowl, mix sugar, cornstarch, salt, and apple pie spice. Add the sugar blend and water to the apples, bring to a boil, then reduce the heat to low and cook for 2 to 3 minutes. Cool for 10 minutes.
- Place the pot in a large bowl filled with ice water to cool the apple pie filling for a few minutes.
Cooking Crêpes
- Heat a 12-inch nonstick skillet over medium heat. Lightly coat with ¼ cup of oil. Pour oil into a heatproof bowl. Repeat the process for each crepe. Use more oil when needed.
- Add ⅓ cup of batter, tilt the skillet, and swirl it in a circular motion to spread the batter evenly over the bottom of the skillet. Cook until the outside of the crepe is light golden brown and pulling away from the pan, 1 ½ - 2 minutes. Run a spatula around the edge of the skillet to loosen the crepe, flip it over, and cook for 15 seconds on the other side.
- To serve, fill the crepes with two tablespoons of apple filling, fold them in half, or roll them up, and repeat with the remaining crepes. Top with more sauce, a dollop of whipped cream, or a scoop of vanilla ice cream. Dust with powdered sugar and enjoy.
Notes
- Feel free to drizzle some caramel sauce over your crepes for an additional pop of flavor for dessert crepes.
- If you love tart apples, you can use Granny Smith apples instead of Honeycrisp.
- If you're using a 10-inch skillet and not a 12-inch skillet, use ¼ of a dry measuring cup. I like to use a 3 oz. ladle for my crepes; however, you can use a ⅓ dry measuring cup to achieve the same results.
- I was taught not to refrigerate my batter because it would need time to come to room temperature after being refrigerated. Instead, I cover it and set it aside for 15 minutes.
- You can make these crepes gluten-free by swapping the flour for you're go-to gluten-free flour. My two favorites are Bob's Red Mill 1-to-1 Gluten Free Flour and King Arthur's.
- Feel free to use any milk instead of whole milk. It may alter the final flavor depending on the type of milk.
- Feel free to use light brown sugar in your crepe batter, too, instead of granulated sugar.
- You can use apple pie spice in the crepe batter instead of ground cinnamon, and vice versa, you can use cinnamon in the apple filling.
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