Making French Crepes with Apple Pie Filling
I love making French crepes. They have long been a favorite as they can either be served with sweet fillings for dessert or with savory fillings for dinner. I had always longed for a proper crepe pan but never had one – I’d always ended up just making my crepes in a small fry pan. Now I am fortunate enough to have a dedicated crepe pan. And I am amazed at the difference it makes.
I decided to first make some sweet crepes mostly because when I canned my apple pie filling one of the seals didn’t take. I knew that it would taste delicious in a crepe. In all seriousness that stuff would taste good right out of the jar but one must as one must – right?
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My go to starting point for basic recipes is always my old favorite…
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…can you tell how old it is? It was given to me as a shower present just about 40 years ago but truthfully – there is no better cookbook for the classics.
French Crepes with Apple Pie Filling
Makes 6 with one throwaway
- 1 1/2 cups flour
- 1 TBS granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups milk
- 2 eggs
- 2 TBS butter, melted
- 1/2 tsp vanilla
- 1 pint apple pie filling
- powdered sugar for dusting
- Whisk together the flour, sugar, baking powder and salt in a large bowl.
- Add the eggs and vanilla to the milk and mix well
- Pour the milk mixture and the melted butter into the flour and stir to combine
- Heat the crepe pan over medium heat until hot. If you don’t have a crepe pan a 10″ fry pan will work)
- Ladle about 1/3 cup of batter into the center of the crepe pan and carefully tilt it until the batter evenly covers the surface of the pan. Let cook until small bubbles appear all over the top of the crepe.
- Carefully lift and flip the crepe and cook on the other side for about a minute.
- Repeat until all the batter has been used. Generally the first crepe is an unmitigated disaster and the rest are just fine.
- To serve: warm the apple pie filling if desired then add about three tablespoons to the crepe and roll it up. Cut it in half and dust with confectioner’s sugar. If you would like to dress it up serve with a scoop or ice cream or a spritz of whipped cream.
How Were the French Crepes with Apple Pie Filling?
Yummy, OK they were really yummy. The sweet and cinnamon-y apple pie filling wrapped up in the perfectly cooked crepe. What I love most about this dessert is that it is not overly sweet. You can put so many different fillings in a sweet crepe from jam to fresh berries to ice cream. You are only limited by your imagination.
Crepes also freeze beautifully. So when I make them I generally use two and pop the others in the freezer for use at a different time. The same can be said for savory crepes. I have also frozen savory crepes filled and they have thawed just fine.
