Crêpes are a regular occurrence at our home. Since our family spent a fair amount of time in France and at US & Canadian ski resorts where crêpes are a staple on the menu, we are huge fans of crêpes and frankly cannot get enough of them. To save time, especially when having to make crêpes at 6 AM for our children's French classes (yes, my children always volunteered to make crêpes instead of bringing the paper plates), we have tried every crêpe mix and pre-made crêpe option and have concluded that nothing even comes close to a fresh crêpe. Since we have 3-4 crepe pans running at once, we use lightweight, thin crêpe pans with a non-stick coating. A lightweight crêpe pan allows us can spread the batter by using a wrist swirling motion instead of a wooden spreader.
Our family recipe below includes a traditional crêpe batter recipe stuffed with sautéed and slightly caramelized fresh Michigan FUJI apples-the sweet flavor is perfect for breakfast. Please note this recipe calls for having the milk and eggs at room temperature, which helps prevent the melted butter from solidifying, making the crêpe batter grainy and less even. Honeycrisp apples are another good variety for a breakfast option too. We dust our finished crêpes with powdered sugar, squeeze a little lemon juice, and some even like a little melted butter on top. Enjoy!
For crêpes (makes 12)
1cup unbleached all-purpose flour
1½ cups of whole milk, room temperature
3 large eggs, room temperature
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, plus additional butter for cooking
¼ teaspoon kosher salt
For apple filling
3-4 FUJI apples
2 tablespoons unsalted butter
3 tablespoons brown sugar
2 teaspoons vanilla extract
2 teaspoons freshly squeezed lemon juice
1 teaspoon cinnamon
Step 1: Blend crêpes ingredients for 30 seconds until smooth.
Step 2: Core, peel, and dice apples, then toss with lemon juice.
Step 4: In a skillet, melt butter, then add vanilla, brown sugar, and cinnamon until bubbly and reduced. Add apples in a single layer and sauté until about 5 minutes, often tossing until slightly caramelized. Remove from pan, and set mixture aside.
Step 4 Heat crêpe pan or 8-inch non-stick skillet; brush pan with melted butter on medium heat. Pour ¼ cup of crepe batter into the center of the pan and gently swirl to cover the entire pan.
Step 5: Cook crêpe on the first side for 2-3 minutes until edges are browned, and using a spatula, flip the crêpe and cook for another 45-60 seconds, then remove and place on a plate.
Step 6: Repeat for the remainder of the crêpe batter. Crêpes may be stacked.
Step 7: Assemble the crêpe by placing a small amount of apple mixture on top of the open crêpe, and fold the crêpe into the pocket shape on one end so the apple mixture can be seen at the open end. Sprinkle with powdered sugar and fresh lemon juice right before serving.