Crepes, or very thin pancakes, are not commonly associated with breakfast. More often, crepes are served for dessert. I made these crepes with caramelized apples and cinnamon for breakfast but I know that they’ll be just as good if I serve them for dessert.
There are three stages in making this dish. Caramelizing the apples, making the salted caramel and cooking the crepes. You can do them in any order but since I cooked the apples in the pan before I made the crepes, that is how the recipe is written.
The salted caramel is a simple affair. No need to make it from scratch the traditional way if you have dulce de leche on hand. Just thin it out with cream, add salted butter and you’re done.
The crepes are stuffed with the apple filling right on the plate so things don’t get messy. Place the apple slices on half of the crepe, fold the empty half over to cover them and drizzle in your fast-and-easy salted caramel sauce.
If you make these crepes and decide to serve them for dessert, you may want to top the apple filling with whipped cream first before folding over the crepe.
For the crepes
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon baking powder
- 1 egg
- 1 ½ cups full-fat milk
- 2 tablespoons melted butter
For the salted caramel
For the apple filling
- 4 green apples
- 4 tablespoons sugar
- 2 to 3 tablespoons butter
- few pinches ground cinnamon
Make the crepe batter
- In a bowl, lightly beat the egg with the milk.
- Add the dry ingredients and stir to combine.
- Set aside.
Make the salted caramel
- Place the dulce de leche, cream and butter in a microwavable bowl.
- Microwave for ten to fifteen seconds and stir.
Prepare the filling
- Peel the apples, cut off the cores and slice thinly.
- Melt one tablespoon butter in a pan.
- Add the apples and sugar.
- Cook over medium heat until the sugar starts to melt.
- Stir and continue cooking, flipping the apples slices once in a while, until they are lightly browned.
Cook the crepes
- Heat a crepe pan (a shallow non-stick pan will do too).
- Pour just enough batter to cover the bottom of the pan (see notes after the recipe).
- Using a crepe spatula, spread the batter in a circular motion to make it as thin as possible (or tilt the pan in all directions immediately after pouring in the batter to allow it to spread evenly).
Assemble the crepes
- Place a crepe on a plate.
- Spread caramelized apples on one half.
- Sprinkle with a pinch of cinnamon powder.
- Folder over the empty half of the crepe.
- Drizzle with salted caramel and serve.