Crepes with Stewed Apples and Maple Syrup
Prep time
Cook time
Total time
This is a very special breakfast or brunch idea.
Recipe type: Dessert
Cuisine: French
Serves: 6
Crepes - make these first because they have to rest before cooking
  • 30g butter
  • pinch salt
  • 1½ cups milk
  • 2 eggs
  • 150g plain flour, sifted
Stewed Apples
  • 4 apples peeled, cored and sliced into good-sized slices
  • ¼ cup water
  • 2 tablespoons sugar (more if you like it sweeter)
  • ¼ teaspoon cinnamon
  1. Warm butter, salt and milk until butter has melted. Lightly whisk eggs and add to warm liquid.
  2. Put flour into a basin and make a well. Tip in liquid and whisk until smooth.
  3. Strain into a container and chill for up to 2 hours. (okay I sat mine on the counter for 30 minutes - just fine). The consistency should be like thin cream. If not, thin with more milk.
  4. Heat a frying pan or crepe maker. Wipe pan with a piece of buttered paper for the first pancake. Lift pan from heat, then ladle in about one-quarter of a cup of batter and tilt and swirl the pan to to spread it to the edges. Set the pan back on the heat.
  5. After 1 minute, lift the thin outer edge of pancake with a fine spatula and flip the pancake using your fingers or spatula. When cooked, transfer to a plate in a low oven to keep warm. (I put baking paper between mine)
  6. Repeat until the batter is used up.
  7. Makes 8-10 large crepes
Stewed Apples
  1. In a saucepan place the apples and water and cook on low until the apples are nearly soft.
  2. Add sugar and cinnamon and cook til soft.
  1. Place one crepe on a plate and put a spoonful of apple mixture on one side and roll up.
  2. Drizzle with maple syrup to serve.
Recipe by Orgasmic Chef at