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Apple pie crepes are made with a whole wheat crepes recipe, then stuffed with vanilla yogurt crepe filling and topped with homemade apple pie filling. They’re one of the best apple recipes to make for a fall weekend brunch!
Apple Pie Crepes Recipe
I’m so excited that it is September!
Fall is my favorite season, mostly because I love the crisp cool weather. We just did a big apple picking trip with our home school co-op, but on the day we went it was still pretty hot! We ran out of water, which turned into the perfect opportunity to get a gallon of fresh apple cider.
I rarely enjoy apple cider chilled, as a warm mug of cider is hard to resist, yet it was surprisingly refreshing.
Although we picked 2 pecks, I suspect they will not last too long. Apples are an absolute favorite at our house. Besides just regular snacking, there are so many tasty treats to be had.
Some of my favorite apple recipes to make during the fall apple picking season are:
Even though my son is impatiently waiting for pie, I decided to do something a little different, still using homemade apple pie filling.
The warm, buttery cinnamon apples went perfectly with yogurt crepe filling. I used a bit of apple cider in the crepes as well, which adds an additional subtle hint of apple flavor. The apples and cinnamon make this a perfect fall breakfast or brunch!
How to Make Crepes
If you are new to crepe making, no worries because learning how to make crepes is very simple. Crepes are just a very thin version of pancakes. Here are a couple of tips on how to make crepes:
The thin batter is easily spread around the pan just by swirling the pan.
Use an offset spatula to flip them.
If the crepes do not turn out perfectly round, don’t worry; it is easy to hide imperfections when the crepes are folded for serving.
The recipe makes a generous amount of apple pie filling, so don’t hold back on that sweet goodness. Need even more apple flavor? Apple butter would make a great substitute for the yogurt crepe filling.
Although I’m calling it a breakfast, the apple pie crepes would not be out of place as dessert.
Speaking of desserts, it’s time for me to start working on that homemade apple pie. 😉
3/4Cup+ 2 Tablespoons4 Ounces White Whole Wheat Flour
Additional 1-2 Tablespoons Melted Butter for Cooking
For the Filling
3/4CupVanilla or Maple Yogurt
6Medium ApplesPeeled and Chopped
1TeaspoonLemon Juice or Apple Cider Vinegar
Powdered Sugar for Serving
For the Crepes
Add all ingredients to a blender and blend until well combined. Allow batter to sit, refrigerated, for an hour. (This step is optional but allows the bubbles to settle and makes the crepes easier to flip.)
The batter should be like a very thin pancake batter, if batter is too thick add 1 to 2 tablespoons additional cider.
Place a crepe pan or 8" non stick skillet over medium heat. Brush pan with butter, pan should be hot enough for butter to bubble up immediately. Pour approximately ⅓ to ½ cup batter into the pan, swirling the pan until the batter coats the bottom. Allow crepe to cook 1 to 2 minutes on the first side, flip using an offset spatula, then cook an additional 30 seconds on the other side. The crepe should have golden brown spots. Remove crepe to a plate. Repeat with additional batter. The crepes can be stacked on the plate.
For the Filling
In a medium skillet, melt the butter. Add in the chopped apples and stir. Add in the flour and stir until the apple pieces are coated. Stir in the sugar, cinnamon, lemon juice, and 2 Tablespoons cider. Cook just until the apples soften, about 5 minutes. Add an additional tablespoon cider if needed to thin the liquid.
Spread 1 Tablespoon yogurt onto each crepe. Fold in half, then half again. Alternatively, roll the crepes. Top with apple filling.
Apple butter can be used in place of the yogurt. The crepes can be made ahead. Place a piece of wax paper between each crepe, place into a ziploc bag then press out the air and seal. Refrigerate for 2-3 days or freeze.