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Caramel Apple Filled Crepes

  • Makes 10.


  • 4 eggs
  • 2-1/2 cups whole milk
  • 2 cups flour
  • 2 Tablespoons sugar
  • 2 Tablespoons butter, melted
  • Pinch of salt
  • Vegetable oil
  • Caramel topping
  • Powdered sugar for dusting
  • Filling:
  • 2 large apples
  • 4 Tablespoons sugar
  • 3 Tablespoons butter
  • Few drops vanilla extract


Peel, core, and thinly slice apples. Toss with 4 Tablespoons sugar. Melt butter in nonstick pan, add apples, and sauté until soft. Add vanilla. Set aside.

For the crepes, beat eggs with milk, add flour, butter, and 2 Tablespoons sugar. Give batter a few swift strokes to avoid lumping. Heat 6-inch, nonstick skillet almost to the smoking point, add a few drops of oil, then just enough batter to coat bottom of the pan. Allow crepe to brown lightly, then flip. Repeat process until all batter is used. Lay crepes out on a work surface, place apple filling in each, and roll. Reheat in oven or serve at once. Drizzle with warmed caramel topping and dust with powdered sugar.

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