Apple-caramelised crepes

Apple-caramelised crepes

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  • Easy
  • 20 minutes
  • 10 minutes
  • Klein Constantia Vin de Constance 1997

Thin slices of apple caramelise under the pancake while it cooks. Serve with Emmenthal and fresh figs.


  • 1 cup flour
  • 3 eggs, lightly beaten
  • 1 T oil
  • ½ cup milk
  • ½ cup water
  • 1 Granny Smith apple, thinly sliced
  • Butter
  • Sugar and cinnamon mix
  • Emmenthal cheese
  • 2 fresh figs

Cooking Instructions

Sift the flour into a bowl. Add the combined eggs, oil, milk and water.

Slowly whisk until smooth and strain into a jug to remove lumps. Allow the batter to rest for 1 hour.

Drizzle thin slices of apple with lemon juice to prevent the apple from discolouring.

Heat a small pan over a medium heat, add a small knob of batter and swirl it around to evenly cover the base of the pan.

Add 3 slices of apple to the pan and cover with 3 to 4 tablespoons of batter to evenly cover the base of the pan.

When the edge is lightly browned, carefully lift the crepe with a spatula or with your fingertips.

Cook until browned. Remove and grind generously with cinnamon sugar.

Serve warm with thinly sliced Emmenthal and fresh figs.

TASTE Recipe by: TASTE
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