Apple-Stuffed Crêpes
Delicious, fragrant, with a juicy filling — for the whole family! Apple-stuffed crêpes are the perfect breakfast or afternoon snack. You can make them from crêpes left over from the night before or whip them up from scratch. They also make a great dessert with a scoop of ice cream.
Cooking method
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Step 1:
How do you make apple-stuffed crêpes? Gather your ingredients. The milk can be any fat content. Use any variety of apple, as long as it holds its shape and doesn't fall apart when cooked. Choose good-quality butter with no added vegetable fats.
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Step 2:
Whisk the eggs with the milk and sugar, adding a pinch of salt. Add the sifted flour and whisk the batter again for 1–2 minutes, trying to keep it lump-free. You can use a mixer or a regular whisk.
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Step 3:
Let the batter rest for 20 minutes to develop the gluten, then pour in the vegetable oil and stir, lifting any settled batter up from the bottom with a ladle.
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Step 4:
Pour a portion of batter onto a hot, lightly oiled skillet. Cook the crêpe over medium heat until the edges dry out, about 1 minute.
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Step 5:
Once that happens, flip the crêpe and finish cooking, then slide it onto a plate. Cook the rest of the crêpes the same way with the remaining batter.
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Step 6:
Wash the apples well, core them, and cut into medium or small dice. If the skins are thick, peel them off. You can also grate the apples on the coarse side of a grater if you prefer a softer, juicier filling.
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Step 7:
Heat a skillet over low heat and add 25 g of butter, melting it until it bubbles.
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Step 8:
Add the diced or grated apple to the butter.
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Step 9:
Sprinkle the apples with sugar and ground cinnamon, and vanilla sugar if you like. If your apples are on the sweet side, add a little lemon juice.
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Step 10:
Cook the filling over medium heat for about 7–8 minutes, until the apples release their juice and it caramelizes with the sugar.
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Step 11:
Spoon 1 tablespoon of apple filling onto the middle or edge of each crêpe.
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Step 12:
Roll the crêpe up or fold it into an envelope, making sure there are no gaps, or the apple filling will spill out into the pan while frying.
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Step 13:
Heat the remaining 25 g of butter in a skillet, add the rolled, filled crêpes, and fry over low heat on each side until golden, about 1–2 minutes.
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Step 14:
Once they're done, turn off the heat and let them cool slightly, then arrange on a plate and serve. Enjoy!
- These are best served with sour cream, sauces, honey, and the like. Just remember: if you're serving the crêpes with a sweet sauce, cut back on the sugar in the filling — and vice versa.
- Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe detergent and a brush work best.
- It's important to sift the flour to aerate it. That gives you a lighter batter that cooks up nice and airy.
- Be ready to use a bit more or less flour than the recipe calls for. Go by the consistency of the batter rather than the exact amount of flour.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Ground cinnamon - 247 kcal/100g
