Random header image... Refresh for more!

Caramel Apple Crêpes

caramel apple crepes

This was the most popular recipe from the Craft Party, not surprising since it’s basically a dessert disguised as breakfast food. Tomorrow, I’ll post the instructions for one of the most popular crafts that were offered … Cocktail Infusions. Those may not sound exactly crafty, but they are easy to assemble and make great hostess gifts!

crepe makings

Caramel Apple Crêpes

2 1/2 cups whole milk
5 large eggs
1  1/3 cups flour
6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
3/4 teaspoon salt
Additional melted butter
Sauce & Apples
3 tablespoons honey
1 cup packed brown sugar
2 small red delicious and 2 small golden delicious apples
2 tablespoons unsalted butter
Whipped Cream & Pecans
1 cup whipping cream
1/2 cup pecans, toasted and chopped

Crêpes:  Combine all crêpe ingredients in a blender and blend until smooth. Let stand 1 hour at room temperature.  Blend again before using.


Brush an 8 – to 9-inch-diameter nonstick skillet lightly with melted butter.  Heat over medium-high heat.  Pour a scant 1/4 cupful of batter into the skillet, tilting to allow the batter to coat the bottom of the skillet.  Cook until crêpe is golden on the bottom, about 1 minute.  Turn crêpe over and cook until brown on the bottom, about 45 seconds.  Transfer to a plate.

Repeat with remaining batter, making about 20 crepes. Fold each crêpe in half, browned side out. Fold in half again, forming a triangle. Place crepes on a serving platter.


Sauce: In a heavy small saucepan, cook and stir brown sugar and honey over medium-high heat till bubbly. Reduce heat to medium. Boil mixture, uncovered, for 6 minutes, stirring often.

add cream

Remove from heat. Slowly and carefully stir in whipping cream (mixture will steam and bubble up).


Apples:  Peel one of each variety of apples, leave the other two with the peel on, core, and thinly slice all apples. Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Add 2 tablespoons of the caramel sauce to the apples and remove from heat.

Caramel Whipped Cream: Whip the cream until soft peaks form and then add in 2 tablespoons of the caramel sauce and whip for another 10 to 15 seconds. Chill until ready to serve.

caramel apple crepes 1

Assemble and Serve: Top crepes with apples. Spoon about 1 tablespoon of caramel sauce over each crêpe. Dollop crêpes with caramel whipped cream and sprinkle with pecans. 

Makes 20

DISCLAIMER: The crêpe above has way too much caramel sauce and way too much whipped cream on it. Please know that I did NOT dish this up… this crêpe belonged to someone else, who prefers to stay anonymous. Someone who really loves caramel sauce and whipped cream!

Print pagePDF pageEmail page
Related Posts with Thumbnails


1 sloane { 10.14.14 at 8:37 AM }

These are wonderful!

2 Marissa { 10.14.14 at 8:51 AM }

Oh man this sounds great!

3 Sheila { 10.14.14 at 11:11 AM }

Can’t wait to make these and all the other goodies you had! Thanks Linda 😀

4 lisa { 10.14.14 at 4:00 PM }

Can you make the crepes the night before?

5 Linda Hopkins { 10.14.14 at 4:39 PM }

Lisa, Yes! Make the crêpes a day or two before. Stack on a plate as they are made (no need to put plastic or anything between crêpes, they won’t stick) Cover with plastic wrap and refrigerate, then assemble just before serving.

6 Tram Mai { 10.16.14 at 12:17 AM }

These were so delicious, and I LOVED all the fixins that went along with it!

Leave a Comment