Apple and cinnamon crepes: thin, folded into triangles, crisped in butter
A sweet autumn dinner: thin crepes made with milk and water, filled with apples stewed in butter with sugar and cinnamon, folded into triangles and fried a moment in butter so the edges turn crisp. The batter rests half an hour, so the crepes don't tear when flipped. Twelve of them, eaten by adults and children alike.
Your own work in that: 55 min.
- Batter 10 min
- Batter resting 30 min
- Apples 15 min
- Frying, folding and crisping 30 min
Step by step
0 / 7 doneBlend the batter
Blend the eggs, milk, water, oil, sugar and salt with the flour into a smooth, thin batter the consistency of single cream; 30 seconds with a blender, a minute with a whisk. If any lumps remain, strain the batter through a sieve.
Ingredients: 250 g plain flour · 3 pcs eggs · 300 ml milk · 200 ml sparkling or still water · 2 tbsp oil · 1 tbsp sugar · 1 pinch salt
TipWater (especially sparkling) and oil make the crepes thinner and more elastic. Made with milk alone they come out softer and brown more.
Thin as cream, no lumpsRest the batter
Cover and leave 30 minutes at room temperature. The flour absorbs the liquid and the gluten relaxes: the crepes come out even, without holes, and don't tear when flipped.
Stew the apples
Peel the apples, cut into 1 cm dice, splash with lemon. Melt the butter in a pan, add the apples, sugar and cinnamon and stew over medium heat 8–10 minutes, stirring, until the apples soften but hold their shape and the juice thickens into a syrup. Set aside to cool slightly.
Ingredients: 5 pcs apples · 40 g butter · 3 tbsp sugar · 1½ tsp cinnamon · ½ pcs lemon, juice
TipFirm, tart varieties (Boskoop, Bramley, Granny Smith) stay in pieces. Sweet dessert apples collapse into purée; fine too, but a different crepe.
Soft, in pieces, in cinnamon syrupFry the crepes
Heat a 24 cm non-stick pan over medium-high heat and wipe with paper towel and a little oil. Pour in a ladle of batter (about 70 ml) and tilt the pan at once so it spreads thinly to the edges. Fry 1 minute, until the edges brown and lift, flip with a spatula and fry another 30 seconds. Cook the rest without extra fat, wiping the pan again if they start to stick. Cooking them all takes about 20 minutes in total.
A ladle, a tilt, a minuteStack them
Stack the finished crepes on a plate one on top of another; the steam keeps them soft and pliable. This batch makes about 12.
Stacked, they stay softFill and fold into triangles
Spoon 2 spoons of apples onto one quarter of each crepe. Fold in half, then in half again, into a triangle. A triangle holds the filling better than a roll and crisps nicely.
Apples on a quarter, folded twiceCrisp in butter and serve
Melt the butter in a pan and fry the triangles in batches, 1 minute a side, until golden and crisp at the edges. Dust with icing sugar, serve with sour cream. Reheat leftovers in a pan, not the microwave.
Ingredients: 40 g butter · 2 tbsp icing sugar · 150 g sour cream, 18 %
A minute a side in butter
Before you start
With curd cheese and apples
A spoon of curd cheese beaten with sugar under the apples: a filling version, almost a cheesecake in a crepe.
With caramel sauce
Melt 3 spoons of sugar in a pan to amber, take off the heat and carefully add 100 ml whipping cream (30%) (it bubbles up hard). Stir over low heat until the caramel dissolves: a sauce to pour over instead of icing sugar.
The crepes tear
Batter too thick, pan too cold, or flipped too early. Thin with a spoon of water, heat the pan longer and wait until the edges lift by themselves.
