Cozy Apple Cinnamon Crepes

Soft apple-stuffed cinnamon crepes are perfect for chilly mornings or whenever you crave something snuggly. When the leaves turn or apples are everywhere, these are sure to hit the spot. Every bite melts with buttery apples and plenty of cinnamon—just right for making any day feel a little special.

First time we tried crepes like these was for a relaxed fall brunch. Now whenever weekends roll around and it’s crisp outside, everyone asks for them. Cinnamon and apple smells drifting out of the kitchen just can’t be beat.

Irresistible Ingredients

• Maple syrup, chopped nuts, or whipped cream: give a fun finish on top—whatever you’re into
• Powdered sugar: sprinkle right before eating so it looks and tastes nice
• Lemon juice: keeps the apples bright and avoids browning—fresh is best
• Ground nutmeg: totally optional, but adds a tasty warmth (fresh grated is unbeatable)
• Brown sugar: for deep molasses sweetness—press it down for measuring
• Medium apples: bring flavor and texture—Honeycrisp or Granny Smith hold up best
• Vanilla extract: brings all the flavor together—use the real stuff if you can
• Melted butter: adds richness—unsalted is best, save some for the pan
• Large eggs: hold the crepes together—blend better when not cold
• Milk: makes things smooth—any milk works, so use what you like
• Salt: brings out every flavor—fine sea salt is ideal
• Ground cinnamon: for cozy flavor—lightly toast if you want more aroma
• Sugar: keeps crepes lightly sweet—organic cane tastes great
• All-purpose flour: makes crepes stretchy and soft—unbleached or gluten-free both work

Simple Step-by-Step

Add Toppings and Enjoy:

Sprinkle with powdered sugar and go wild with maple syrup, whipped cream, or a handful of nuts. Make sure to eat while they’re warm.

Stuff and Fold:

Add a couple spoonfuls of those warm apples to the bottom third of each crepe. Fold over the filling, roll up, or just fold into quarters. Keep them warm under a towel between pans.

Flip to Finish:

Cook on the first side till you see golden edges—takes ninety seconds or so. Loosen, flip, then give the other side thirty seconds. Remove and stack.

Make Each Crepe:

Heat your nonstick pan on medium, brush with a bit of melted butter, and pour in about a quarter cup of batter. Swirl to cover the whole pan in a thin layer.

Spice & Sweeten Filling:

Dump in brown sugar, cinnamon, nutmeg, and a shake of salt. Mix so apples are coated—cook a few more minutes until they're soft but not mushy. Stir in vanilla and lemon after cooking, then take off the heat.

Prep Apples:

Peel, core, and slice them thin as you like. Heat butter in a saucepan, add apples, stir to coat, and cook for three minutes or until they’re starting to soften.

Rest the Batter:

Pour your wet mix into the dry slowly, whisk till smooth and lump-free. Leave at room temperature for thirty minutes so the crepes turn out nice and tender.

Mix Wet Ingredients:

In another bowl, beat eggs, milk, melted butter, and vanilla together until smooth. Let everything sit out for a bit so it blends easier.

Start the Batter:

Whisk together flour, sugar, cinnamon, and salt so it’s all well mixed and you don’t get clumps in your crepes.

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I’m all about the apples. I used to sit with my grandma at the table peeling and slicing for crepes just like these. Cooking apples till they're soft but still a little firm is the trick—brings back the best memories every time.

Keeping Leftovers Fresh

Got extra crepes? Stash them in the fridge for up to three days. Put parchment between each one so they don’t stick, then wrap tight to keep them from drying out. Reheat them gently—skillet or microwave both work—before adding filling.

Switch-Ups and Swaps

Use pears or summer fruits if you’re feeling something different. Go for honey or coconut sugar instead of brown sugar if you like. Almond or oat milk are both awesome for dairy-free. Gluten-free flour blends are good too—just add a little extra milk to thin the batter.

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Fun Serving Ideas

Roll crepes up or fold them with more apple filling on top. Throw on a scoop of yogurt or serve with crispy bacon for a hearty meal. For dessert, add vanilla ice cream or pour over some caramel sauce to wow everyone at the table.

Heartwarming Traditions

These thin pancakes started out in France—folks there fill them with anything. Adding spiced apples and vanilla makes them feel like fall here in America, and sharing a plate with your friends is the best part.

Recipe FAQs

→ What's the trick for light, thin crepes?

Letting the batter chill out for half an hour does wonders. Make sure your pan’s non-stick, and give the batter a quick twirl so it spreads out nice and thin.

→ Which kind of apple should I use inside?

Granny Smith, Gala, or Honeycrisp work best—they balance sweet and tart just right in the filling.

→ Is it possible to do this without any dairy?

Totally! Pick plant-based milk and swap in your favorite non-dairy butter for both the crepe mix and the apple mixture.

→ How do I keep the crepes from sticking to the pan?

Get your pan hot before you start and add a brush of melted butter between every crepe. That way, they won't stick at all.

→ Got any tasty topping combos?

Try a dusting of powdered sugar, a drizzle of maple syrup, some whipped cream, or even throw on a handful of toasted nuts for crunch.