Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Apple-Filled Crêpes with Caramel Sauce

Joanne Smart & Martha Holmberg

Servings: 4

Ingredients

  • 5 large apples (about 2-1/2 lb.); I like Golden Delicious
  • 6 Tbs. unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 tsp. pure vanilla extract
  • Pinch salt
  • 1/2 cup heavy cream
  • 8 crêpes 
  • Vanilla ice cream or whipped cream

Nutritional Information

      Nutritional Sample Size without whipped cream or ice cream
      Calories (kcal) : 800
      Fat Calories (kcal): 360
      Fat (g): 41
      Saturated Fat (g): 24
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 190
      Sodium (mg): 150
      Carbohydrates (g): 109
      Fiber (g): 8
      Protein (g): 6

Preparation

  • Peel, core, and cut the apples into 1/2-inch dice. Set a large, heavy skillet over medium heat and melt the butter. Add the apples and sprinkle the sugar and brown sugar over them. Cook, covered, over medium-high heat, until the apples begin to soften, about 8 minutes. Uncover and continue to cook, stirring, until the apples are soft, 10 to 12 minutes. (The mixture will be boiling.) Stir in the vanilla and salt. Set aside to cool.
  • Heat the oven to 350°F and butter a large baking dish. Arrange the crêpes flat on a large work surface. Using a slotted spoon, remove the apples from the sauce and divide them among the crêpes, spreading them over the surface of each crêpe. Fold each crêpe to make a half moon and then fold in half again to create a thick triangle. Arrange the crêpes in the baking dish, overlapping them.
  • Bring the remaining sauce back to a boil. Add heavy cream and whisk until the boiling mixture has thickened and darkened again to brown. Drizzle about 1 Tbs. sauce over each crêpe (if there’s extra sauce, reserve it to serve at the table). Bake the crêpes until the filling is very hot, about 15 minutes. Serve warm with vanilla ice cream or whipped cream.

Make Ahead Tips

You can make the apples a day or two ahead; use a slotted spoon to remove them from the sauce, reserving the sauce. Cover both and refrigerate.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks