Crêpes with apples are a delicious dish that I often serve at my home for lunch or dessert. It is a simple vegetarian dish that can be prepared relatively quickly and does not require the use of fancy ingredients. I start preparing crêpes by making a crêpe batter by combining flour with egg, sugar, salt, water and milk. I beat the ingredients until there are no lumps in the batter, then set them aside for a while, so that the flour absorbs as much water and milk as possible. Thanks to this, crêpes will be light and fluffy after frying. If I fill the crêpes with sweet filling, as in this case, I fry the them on butter, sometimes on clarified butter, but occasionally I use oil or lard. I fry the crêpes in lard or oil only when I fill them with a savoury filling.
I make skillet apples a bit earlier than the crêpes, usually the day before or a few hours before frying, mainly because I always like to serve my crêpes right after frying, so I have to have the filling ready when serving. Peeled apples are the best to use, but if there’s nothing else, I go for the apples that I have available at home. I like skillet apples prepared from sour type of apples, but if I don’t have any, I use what I do have.
After combining the sliced apples with sugar and vinegar, I put them aside for some time to let them release juice, then I simmer them with cinnamon and water. I fill the fried crêpes with skillet apples. These apple crêpes are very tasty and I encourage you to give a go to the following recipe for crêpes filled with apples.
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Ingredients for crêpes with apples.
- 2 eggs “L”
- 200 g all-purpose flour
- 200 ml milk
- 200 ml water
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- butter for frying
- 600 g chopped apples
- 2 tablespoons of apple cider vinegar
- 100 g crystal sugar
- 1/4 teaspoon of cinnamon
- 50 ml water
- icing sugar for sprinkling the crêpes
How to make crêpes with apples.
Crêpes batter preparation.
Put eggs, milk, water, salt and sugar in a bowl. Beat for a minute, then add the sifted flour and beat until there are no lumps in the batter. Put the finished batter aside for 20 minutes. Place a frying pan on the heat, warm it up and when hot, grease it with butter. Pour the crêpes batter into a hot pan and spread it over the entire pan. Do not pour too much batter as the crêpes are to be kept relatively thin. After pouring the batter into the pan, reduce the heat to medium and fry the crêpes until golden brown on both sides. Transfer the fried crêpes on a plate.
Skillet apples preparation.
Put the diced apples in a bowl, add vinegar and crystal sugar, then mix. Set them aside for an hour. Next, transfer the apples into a pot, add cinnamon and water and bring it to a boil. When the apples in the pot begin boiling, reduce the heat to medium and, stirring occasionally, simmer until the apples are tender. It took a little over 30 minutes to cook the apples. Set aside the skillet apples for a while to cool down.
Cover each crêpe cake with the apples, roll it up or fold it into a triangle. Serve the crêpes sprinkled with icing sugar.
Good to know when making crêpes with apples.
The ingredients used to prepare the crêpes batter should be at room temperature. About 8 crêpes can be obtained from the given amounts of ingredients.
The crêpes batter can be prepared with sparkling water or still water. Crêpes made with the latter will be fluffier.
Slightly acidic apples such as Jonagold or Lobo are best for roasting.
Do you like crêpes? If so, try our recipe for Pancakes basic recipe.
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