Apple Cinnamon Crepes Breakfast

Delicate cinnamon crepes filled with warm buttery apples make for the coziest breakfast or dessert When apple season hits or the weather turns chilly this recipe promises comfort with every bite Each folded crepe oozes spiced fruit and a golden touch of butter that turns any morning into a special occasion

My family first made these crepes for a lazy autumn brunch and now everyone looks forward to them on crisp weekends There is something so satisfying about the aroma of cinnamon apples filling the kitchen

Ingredients

• All-purpose flour: makes the crepes tender and flexible Choose a quality unbleached flour or try gluten free blends for dietary needs
• Sugar: offers sweetness and caramelization I like using organic cane sugar for better flavor
• Ground cinnamon: gives warmth and depth For a richer aroma lightly toast the spice before using
• Salt: balances the batter and the filling A fine sea salt is best for even seasoning
• Milk: creates a smooth batter Whole milk gives richness but any dairy free alternative works
• Large eggs: bind the crepes and add structure Let them reach room temperature for easier blending
• Melted butter: provides richness Use high-quality unsalted butter and reserve some for cooking
• Vanilla extract: infuses both the batter and filling with a sweet fragrance Real vanilla makes a difference
• Medium apples: bring tartness and sweetness Use crisp Honeycrisp or Granny Smith for best results
• Brown sugar: gives the filling a molasses note Always pack your brown sugar for accurate measuring
• Ground nutmeg: is optional but adds lovely warmth Freshly grated nutmeg gives the most vivid flavor
• Lemon juice: prevents apple browning and brightens the filling Fresh lemons are best
• Powdered sugar: gives a delicate finish Only dust just before serving so it stays pretty
• Maple syrup, whipped cream, or chopped nuts: can be added for extra flair

Step-by-Step Instructions

Make the Batter:

Whisk together flour sugar cinnamon and salt in a mixing bowl so all dry ingredients are evenly blended This step ensures your crepes will be lump free

Mix Wet Ingredients:

Beat eggs with milk melted butter and vanilla extract in another bowl Combine until fully smooth and uniform Room temperature ingredients blend best

Combine and Rest:

Gradually pour wet ingredients into the dry mixture Whisk slowly until the batter looks silky with no lumps Let batter rest for half an hour at room temperature to relax gluten and get tender crepes

Prepare the Apple Filling:

Peel core and slice apples thinly Melt butter in a saucepan over medium heat Add apples stirring to coat so the fruit softens evenly Let cook for about three minutes

Add Sweetness and Spice:

Sprinkle in brown sugar cinnamon nutmeg and a pinch of salt Stir well so apples are coated in sugar and spices Continue cooking until apples are fork tender but not mushy This takes two to four minutes Stir in vanilla and lemon juice once apples have softened Remove from heat so filling does not overcook

Cook Each Crepe:

Heat a nonstick skillet over medium heat Lightly brush with melted butter Pour in about a quarter cup of batter Swirl pan quickly so batter coats entire surface Aim for a thin round layer

Flip and Finish Crepes:

Cook until edges look set and bottom is golden brown which takes about ninety seconds Loosen edges carefully and flip Crepe will need just thirty more seconds on the second side

Fill and Fold:

Spoon two or three tablespoons of warm apple filling onto the lower third of the crepe Fold the crepe gently over the apples then roll or fold into quarters Place on a plate and keep warm under a towel

Top and Serve:

Dust with powdered sugar and add whipped cream chopped nuts or a drizzle of maple syrup Serve while crepes and filling are still warm

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The apples are my favorite part I remember helping my grandmother peel and slice apples at the kitchen table so each crepe reminds me of those cozy mornings spent with her Cooking the apples just long enough so they are soft but still hold their shape is my personal signature touch

Storage Tips

Leftover crepes keep well in the refrigerator for up to three days Stack with parchment paper in between and wrap tightly to prevent drying out Reheat gently in a skillet or microwave before filling

Ingredient Substitutions

Swap apples for pears or stone fruit in summer Try coconut sugar or honey if you prefer a different sweetener Almond or oat milk makes a tasty dairy free crepe Gluten free flour blends work beautifully with a few teaspoons of extra milk added

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Serving Suggestions

Serve crepes rolled or folded with extra apple filling on top Add a side of yogurt or a few crisp bacon strips for a satisfying brunch If making for dessert a scoop of vanilla ice cream or drizzle of caramel sauce turns this into a show stopping treat

Cultural and Historical Context

Crepes originated in France and quickly became a canvas for both sweet and savory recipes Adding spiced apples and a touch of vanilla gives these French classics an American autumn twist I love sharing this blend of traditions with friends around the table

Recipe FAQs

→ How can I achieve thin, tender crepes?

Let the batter rest for 30 minutes before cooking. Use a non-stick skillet and swirl the batter quickly for even, thin coverage.

→ What apples work best for the filling?

Honeycrisp, Gala, or Granny Smith apples provide the right balance of sweetness and tartness for the filling.

→ Can I make this dairy-free?

Yes, substitute plant-based milk and use non-dairy butter alternatives when preparing both the batter and the apple filling.

→ How do I prevent crepes from sticking?

Always preheat your skillet and brush it lightly with melted butter between batches to keep the crepes from sticking.

→ What toppings pair well for serving?

Powdered sugar, maple syrup, whipped cream, or toasted nuts make delicious garnishes for extra flavor and texture.