Apple Caramel Crepes

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Recipe photo
Hands-on time:
Total time:
Yield: 12 to 14 filled crepes.

Recipe photo

Cinnamon-apple filling nestles inside tender crepes; caramel sauce takes this dessert over the top.

Apple Caramel Crepes

Be the first to rate this recipe »
Hands-on time:
Total time:
Yield: 12 to 14 filled crepes.
Published: 01/01/2010

Ingredients

  • 7 to 8 apples, peeled, cored, and sliced
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon butter
  • 1/4 cup bottled boiled cider
  • 1/2 cup caramel, cut into small chunks
  • King Arthur Touch of Gold caramel sauce or your favorite caramel sauce
  • toasted nuts, for garnish (optional)

Tips from our bakers

  • Use firm-type apples for this dish, so they hold their shape. Granny Smith, Jonagold, Ginger Gold, and Delicious are all good choices.

Directions

1) Make 12 to 14 crêpes from our King Arthur mix, or your favorite recipe.

2) Apple filling: Toss the peeled and sliced apples with the sugar, cinnamon, and salt.

3) Heat the butter, boiled cider, and caramel chunks in a large sauté pan over medium heat. Stir until the caramel is melted.

4) Add the apples and cook until the apples are tender. Remove from heat.

5) Warm the prepared caramel sauce gently.

6) Warm the crêpes in a crêpe pan one at a time. Fold into quarters and place on a serving dish.

7) Place a generous 1/2 cup of warm apple filling into each crêpe by pulling each one apart where they overlap to form a pocket, and spooning some filling inside.

8) Top with caramel sauce and a sprinkling of toasted nuts.

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