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.
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 best results, use tart green apples so that they don’t turn watery when cooked in the pan. Watery filling will make the crepes soggy.
Make the crepe batter before everything else. Allowing it to rest will give the crepes better texture.
While the batter crepe rests, make the filling.
Although it’s perfectly all right to eat apples raw, there is a sweet decadence to caramelized apples that simply makes them taste better.
When the filling is done, make the crepes.
And assemble your breakfast crepes with caramelized apples and cinnamon.
Don’t overdo the filling or you won’t be able to fold the crepe neatly.
I drizzled caramel syrup over my crepes but chocolate is a good option too.
Breakfast crepes with caramelized apples and cinnamon
For the crepes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- 1 egg
- 1 and 1/2 cups milk (the pour-and-drink kind)
- 2 tablespoons melted butter
For the filling:
- 2 tart green apples
- 2 tablespoons sugar
- 1 tablespoon butter
- a few pinches of cinnamon powder
For the garnish:
- caramel syrup (homemade or store-bought) or sweetened condensed milk (chocolate syrup will work too)
- Make the crepe batter. In a bowl, lightly beat the egg with the milk. Add the dry ingredients and stir to combine. Set aside.
- Prepare the filling. Peel the apples, cut off the cores and slice thinly.
- Caramelize the apples. Melt 1 tbsp. of 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.
- Rinse out the frying pan (or use a new clean one) and cook the crepes. Pour just enough batter to cover the bottom of the pan. I used 1/2 cup batter for a 10-inch pan and I was able to make five crepes (my apple slices were enough for only two crepes through). Remember to tilt the pan in all directions immediately after pouring in the batter to allow it to spread evenly.
- Place a pancake on a plate. Fill half with the apple slices. Sprinkle with a pinch of cinnamon powder.
- Folder over the empty half of the crepe.
- Drizzle with caramel (or chocolate) syrup or sweetened condensed milk and serve your breakfast crepes with caramelized apples and cinnamon.