Quick Apple Crepe recipe

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  • Dish type
  • Pancakes
  • Fillings for pancakes

I had a craving for dessert but the only sweet things I had in my fridge were crepes from Tesco and an apple. I discovered how easy it is to soften apples in the microwave & spooned the sauce onto a warm crepe. Dust with icing sugar and hey presto - dessert!

1 person made this

IngredientsServes: 1

  • 1 Granny Smith apple, peeled and thinly sliced
  • 1 ready made crepe
  • 1 teaspoon icing sugar

MethodPrep:5min ›Cook:2min ›Ready in:7min

  1. Place apple slices in a bowl and microwave for 2 minutes.
  2. Warm the crepe for 10 seconds, then spoon the warm chunky apple sauce on top. Dust with icing sugar.

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30 Great Crepe Recipes to Conquer Your Sweet or Savory Tooth

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Crêpes are always one of the first things I teach my culinary competition students.

The reason why I chose this recipe is that we go to a competition every year where they have to come up with something on the fly.

Having a great crêpe recipe in the back of their mind will ensure that they can figure something out using that base if they need to.

Crêpes can be either savory or sweet, so I figured I would give you a few recipes to get you going.


Quick Apple Crepe recipe - Recipes

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Salted Caramel Apple Crepe Recipe

From a family favorite recipe for “rollie pollies,” this Salted Caramel Apple Crepe recipe will make your fall!
This post is in partnership with Yoplait. I am beyond thrilled to work with a company I absolutely love!

Growing up, we called crepes “rollie pollies.” I didn’t even know what a crepe was. My aunt named them rollie pollies and I loved them so much. Mmmmmm! Give me a crepe over a pancake any day. The best thing is that you can fill them with whatever you want. So this is my take on a fall crepe.

If apples, cinnamon and caramel don’t scream fall, I don’t know what does!

First you will make your crepes (recipe below). I have made them many times over the years. One of my friends even got me a crepe maker as a wedding gift. You can then set those crepes aside.
Next you’ll make a simple syrup with apples and cinnamon:

And this will make your house smell amaaaaaaaazing. Sugar, apples, cinnamon, oh my!

You could add some plain whipped cream as filling but I wanted to add a little more flavor so I mixed it with Yoplait Mix-Ins.

You probably know by now how much I love my Yoplait. I grew up eating it, my kids love it and I am a fan of all things Yoplait. They recently added Mix-Ins to their products and they are awesome! Easy to take on trips, to pack in lunches, or to add to crepes. )

Once you have the crepes, syrup and filling, you’ll put it all together. Simply lay your crepe down, add the filling, roll up and top with the syrup. You can use the pretzel parts of the Yoplait Mix-Ins to the top for some salt and crunch.

Let’s just keep it real here…. most of the time my kids get cold cereal for breakfast. They are old enough to make themselves food (hallelujah!). I thought we’d never get to this point, but here we are. We make big breakfasts when we have time (usually on the weekends), and sometimes even for dinner but otherwise we are a grab and go kind of family. Having older kids that are super busy makes it tough to sit down and eat all together. So while I have visions of us all gathering round, eating big fancy meals, that’s just not realistic for this stage. I’m learning to let go of that mom guilt.


Directions

For the crepes:
1. Beat the cream cheese with cinnamon and Stevia.
2. Add an egg and continue beating until no lumps remain.
3.Heat the butter on a medium skillet.
4. Turn heat to medium - low and spoon about 3 tbsp of the batter and swirl around the pan.
5. Fry for 4 minutes until set on top, then flip for another 2-3 minutes.

Apple Filling:
1. Slice the apples ( thick or thin)
2. Place the apples in a zip lock bag and add applesauce, corn starch, cinnamon, stevia, vanilla extract, and water.
3. Close the bag and toss to mix.
4. Open the bag just a tiny bit for a vent and place in a microwave for about 4 minutes. ( Adjust time depending on your apple slice thickness).

Ricotta Topping:
1. Place all ingredients in a blender and blend until smooth.

Assembly:
Put half the apple filling on half of the crepe and fold to close. Drizzle the ricotta topping on top. Enjoy!


Bisquick CREPE Recipe

Crepes are so delicate, yet they can be so intimidating. You need to make a good batter and manage to create almost paper-thin pastry without breaking it. I hope this Bisquick CREPE Recipe is going to take at least one part out of the equation, as you can use ready-made Bisquick mixture for this purpose, so you can be sure that your crepe batter is going to turn out well every time.

If this is the first time you’re making crepes, keep in mind to heat your pan well. In the beginning you may use a bit more oil or butter, but later on, when pan is hot and heat evenly distributed, you will need only very little amount of oil. Don’t be disappointed if the first crepe does not turn out well. It usually sticks to the pan and tears into pieces (similar to some pancakes), probably because the pan and oil are not hot enough. Just keep going and you will master the skill.

When making this recipe, I forgot to count my crepes. I think I got 8 or 9 crepes out of this amount of batter.

TIP: If you’re in a hurry or need to make pancakes for a large crowd, use 2 or even 3 pans to cook pancakes simultaneously. That’s what my mom used to do and I’m doing it as well as it speeds up the process of cooking. It is specially important during the summer when the weather is hot and you don’t need to spend hours standing behind your stove. The pans you are using do not need to be same size or particularly made for crepes – you can use any nonstick pan that you have.

Serve crepes for breakfast or as a dessert with jams, nutella, whipped cream, maple syrup, fruit or whatever topping you like.

If you have some leftover crepes, I suggest you try my family recipe for Baked Crepes with Cottage Cheese (or ricotta cheese).


Crêpe recipes

Whip up a batch of classic French crêpes for a breakfast treat or a delicious dessert. These delicate pancakes pair beautifully with sweet and savoury fillings.

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Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday

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Hungarian Crêpes: Palacsinta

Perfect to serve for dessert or brunch, this recipe for Hungarian-style crepes (palacsinta) has a sweet, lemony cottage cheese filling and a topping of fresh raspberry sauce.

Ingredients

  • 3 eggs, lightly beaten
  • 1-1/4 cups whole milk (plus more if needed)
  • 3 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour (plus more if needed)

For the filling:

  • 2 cups (1 lb) cottage cheese (not reduced fat)
  • 1/4 cup confectioners' sugar
  • Zest of 1 lemon
  • 1/2 teaspoon vanilla extract

For the raspberry sauce:

  • 2 cups fresh raspberries, washed and well drained
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon sugar
  • 2 tablespoons water
  • 2 teaspoons cornstarch

Instructions

  1. In a medium mixing bowl, whisk together the eggs, milk, melted butter and salt. Whisk in the flour 1/4 cup at a time until the mixture is free of lumps and thoroughly combined. Cover and refrigerate for at least one hour to allow the batter to thicken.
  2. While the batter chills, make the filling and the raspberry sauce. For the filling, combine the cottage cheese, confectioners' sugar, lemon zest and vanilla in a bowl. Cover and refrigerate until ready to use.
  3. To prepare the sauce, place the raspberries, lemon juice and sugar in a small saucepan and bring to a simmer over medium-high heat. Whisk the water and cornstarch together in a small bowl until well blended, then add to the raspberry mixture. Return to a simmer and continue cooking until the mixture thickens to a syrup-like consistency. Transfer to a bowl and set aside to cool.
  4. To make the palacsinta, add 1 teaspoon of vegetable oil in an 10-inch nonstick pan and rub it over the bottom and sides with a paper towel. Heat the pan over medium heat and add 1/4 cup of the batter to the center of the pan. Working quickly, lift the pan from the heat, tilting and rotating until the batter coats it completely in a thin layer.
  5. As soon as the crêpe appears set and "dry" (20 to 30 seconds), flip it over and cook until barely browned, 10 to 15 seconds. Transfer to a plate and repeat with the remaining batter.
  6. Stack the cooked palacsinta (crêpe) on a plate. You should end up with about 1 dozen.
  7. To serve, place one crêpe on a flat surface and spread about 2-1/2 tablespoons of the filling on one side, about 1 inch in from the edges. Gently roll the crêpe to form a tube, making sure the filling is evenly distributed. Place seam side down on a serving plate and top with raspberry sauce.

Notes

Five Tips for Making Perfect Crêpes (Palacsinta):

Making crêpes is an inexact science at best and it does take a little practice to get comfortable with the process. Here are a few tips to help you make a successful batch, even if it's your first time making them.

  1. Always let the batter rest for at least 1 hour, then whisk again just before cooking to ensure there are no lumps. You can make the batter up to a day ahead if you like.
  2. Using a true, nonstick pan really helps. We generally use a 10-inch size, but an 8-inch works too. Just reduce the amount of batter you add for each crêpe to 3 tablespoons. You'll get 4 to 6 more crêpes using the smaller sized pan.
  3. The first crêpe you make will help you judge the batter consistency. If it is too thick, it will be hard to get the batter to spread to the edges of the pan before it sets. Whisking in an additional 2 to 3 tablespoons of milk should help. If the batter is too thin, the first crêpe will become dry and brittle as it sets. It that's the case, whisk in a little additional flour (1 or 2 tablespoons at most).
  4. As soon as the batter begins to dry around the edges and appears set, use a thin spatula to get under the crêpe and flip it quickly. Don't worry if it doesn't land perfectly flat after flipping. You should be to straighten it out easily enough.
  5. You can put a layer of wax paper between the cooked crêpes if you like, but we don't bother and have never had an issue with them sticking together, even when made ahead and stored overnight.

Palacsinta Variations:

Here are a couple of easy, sweet palacsinta filling and topping variations:

  • Jam Filled: Spread some of your favorite preserves (apricot, raspberry, strawberry) on the palacsinta, roll and dust with powdered sugar or a combination of powdered sugar and finely ground walnuts.
  • Apple Filled: Sauté some thinly sliced apple in butter until tender, fill and roll the palacsinta and dust with powdered sugar.
  • Savory Palacsinta: Prepare veal or chicken paprikas and dice the meat into small pieces. Fill and roll the palacsinta, tucking in the ends. Place them in a lightly greased baking dish, top with paprikas gravy and bake for 15 minutes or until heated through. Garnish with fresh parsley and serve.

21 Comments on &ldquoHungarian Crêpes: Palacsinta&rdquo

These Hungarian crepe recipe sound delicious can’t wait to try them, my grandmother was Hungarian and I come from a line incredible cooks and bakers !
We would also just squeeze a little fresh lemon juice and sprinkle with sugar that was so delicious too ! I can’t wait to try the cabbage ones they sound fantastic!
Love your website ❤️

Both parents were Hungarian and unfortunately both have passed. Mom used to make a fried cabbage with sour cream in a crepe we call Palachinta. I love them and have made them in the past. Not sure if I have the correct ingredients. I add sugar to the cabbage and fry in a little shortening and butter. It always turns out different. Can anyone enlighten me as to what to put in it? thank you.

Thanks for posting your question about cabbage palacsinta. I’ve done a little research in some old cookbooks and found a couple of recipes that include fried cabbage mixed directly into batter and cooked as you would any pancake. That doesn’t sound like what you’re looking for exactly, but I would guess the cabbage prep method could be similar. Both versions recommend finely shredding about 1-1/2 lbs of cabbage, tossing it with some salt and setting it in a colander for at least thirty minutes to draw out excess moisture. When you’re ready to cook it, you want to give each handful a squeeze to get rid of that extra liquid.

The more modern of the two recipes said to fry the cabbage in rendered bacon fat and there was no sugar used. The older, and what I thought was the more authentic recipe called for slowly frying (45 minutes to 1 hour) the cabbage in 4 tablespoons of goose fat and sprinkling it with 1 tablespoon of sugar when it’s very close to being done. I don’t know about you, but goose fat isn’t anything I keep on hand. However, duck fat is pretty readily available for purchase. Also, if you’re not getting rid of the excess moisture in your cabbage before frying, that may account for some difference in flavor. With the moisture gone, the cabbage flavor would be somewhat sweeter and more concentrated. We’ll see if anyone else weighs in here with a family recipe or more information. In the meantime, I hope this info helps.

I also am Hungarian by birth. For the filling i use cottage cheese with a little sugar,vanilla and fresh dill chopped finely. Sooo good.
It has been very hard getting authentic Hungarian recipes. My mom passed many years ago. I lost all of her recipes in a fire. So I’m really happy i found this one. Thank you so much.

I’m glad you found the site. I hope to be posting more Hungarian recipes as time goes on. Your palacsinta filling with the fresh dill sounds delicious. My family used to grow dill in season and they used it in a lot of dishes.

I am Hungarian by birth and I have been making Palacsinta forever. My husband and children love it for Sunday brunch. I always add about 1/2 cup club soda to lighten the batter makes them very light and tender.

I also make my own “Túró” which is Hungarian version of cottage cheese and in my opinion much tastier. I mix it with a little bit of plain Greek yogurt for crepes plus the lemon zest and some vanilla sugar. My husband likes them with my home canned “boozey” peaches.

2 liters (2 quarts) homogenized milk
1/2 liter (16 ounces) buttermilk

Mix together in a stainless steel pot and let rest covered in a warming place until starting to thicken. In cover and place in 250f oven until a top forms a uniform curd. Drain through cheesecloth and hang the cheesecloth until Túró no longer drains liquid. Put Túró in a container and refrigerate until needed.

Thank you so much for sharing the hint about the club soda and the recipe for Túró. I am definitely going to give both a try. Hope you don’t mind, I added the US conversion for liters to ounces/quarts. The home-canned peaches sound wonderful too.

Crepes are always perfect for a brunch.

This is a wonderful crepes recipe. I love all the flavors here!

The filling sounds so interesting. I love the color contrast with the sauce too!

My mom would make us crepes for Sunday breakfasts—always a favorite! Yours look amazing, Lynne!


My Homemade Food Recipes & Tips

There is more than one recipe for pancakes on this website, if you are looking for some other recipe, try here: all pancake recipes.

For some reasons, I always cook a bit too much than we can eat at once, especially when it comes to crêpes.

So there are some times when I am wondering what to do with all those extra crêpes left from the yesterday.

Here is nice idea how else you can eat left over crêpes: stuff them with honey and apples – those will get you full fast, and because stuffing is pure apple – you will also eat good nutritious breakfast.

If you are interested to know how to cook thin crêpes – read here.

Ingredients:

How to prepare, step-by-step:

  1. Prepare ingredients: 1 big apple is enough for about 4 crêpes, if you want to prepare more – just adjust amount of ingredients: Crêpes Stuffed with Apple Recipe: Step 1
  2. Let’s prepare stuffing first. Skin the apple: Crêpes Stuffed with Apple Recipe: Step 2
  3. Cut apple in 4-6 pieces, remove seeds and grate each piece on big slots of the grater: Crêpes Stuffed with Apple Recipe: Step 3
  4. Season grated apple with cinnamon to taste: Crêpes Stuffed with Apple Recipe: Step 4
  5. Add 2 teaspoons of natural honey and mix everything: Crêpes Stuffed with Apple Recipe: Step 5
  6. Put one thin crêpe on big flat plate scoop ¼ of stuffing (grated apple will produce juice – take it too, crepe will absorb it) and arrange it in the middle of the crêpe in even thin layer, leave about 2 inches free of stuffing from the sides: Crêpes Stuffed with Apple Recipe: Step 6
  7. Fold a bottom side toward the middle: Crêpes Stuffed with Apple Recipe: Step 7
  8. Fold left and right side toward the middle: Crêpes Stuffed with Apple Recipe: Step 8
  9. Fold a crepe with stuffing from bottom side toward the middle again and cove with the top side which is free of stuffing: Crêpes Stuffed with Apple Recipe: Step 9
  10. Repeat for the rest of stuffing. Serve for breakfast or as a quick healthy snack: Crêpes Stuffed with Apple

Classic crêpes

Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.

Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.

Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.

Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.