One thing I love about crepes is they can sweet or savory.  But one thing that always remains, crepes are truly elegant.  Just eating them will take you straight to a Parisian café. 

 

Ava and I love crepes.  Normally, ours are filled with warm, dark chocolate.  I’m also quite fond of them filled with orange marmalade. 

 

These Caramel Apple crepes are perfect for any crisp fall morning.  They would be perfect for a small brunch.  The gooey warm apple filling is wrapped in a paper thin pancake and topped with rich caramel sauce.  It’s not likely you will forget these any time soon.  They are simple delightfully.  These crepes can be made in less than 30 minutes and taste out of this world good. 

 

Caramel Apple Pie Crepes

{ingredients}

Crepes

½ C AP flour

½ tsp salt

¾ C milk

1 egg

1 T oil

Apple Filling

1 large apple, peeled, cored and diced very small

1/2-1 tsp cinnamon

2 T brown sugar

1 T butter

caramel sauce, garnish

 

{directions}

In a small bowl whisk flour and salt.

Add in milk, egg and oil until smooth.

Let mixture rest for 10-20 minutes

Lightly oil a small non-stick skillet and heat on med-low.

Pour in 3 T of the batter and swirl around the pan until you get a very thin layer.

Cook for about 2 minutes or until crisp around the edges and golden brown.

Flip and cook remaining side. 

Repeat with remaining batter.  Keep cooked crepes under a lightly damp paper towel.

Once crepes are done heat 1 T butter in same pan.

Add in diced apples, cinnamon and sugar.

Cook until apples are cooked through. About 3-5 minutes.

To prepare crepes add about 2 T of the apple mixture to a crepe and fold up burrito style.  Place on plate fold side down and drizzle caramel sauce over top.  You can also top with more apples and powdered sugar. 

---