Dutch Apple Crepes

Dutch Apple Crepes

(6 servings)    Printable Version
  • 4 large eggs
  • 1 1/2 cups milk
  • 1 1/2 cups flour
  • 1/8 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons butter - melted

  • Filling Ingredients:
  • 2 teaspoons butter
  • 1 teaspoon brown sugar
  • 1 teaspoon granulated sugar
  • 3 ounces brandy or dark rum
  • 2 cups fresh Granny Smith apples - peeled and sliced thin
  • 1/4 teaspoon lemon zest
  • 1/3 teaspoon ground cinnamon
  • squeeze of fresh lemon juice
  • 1 cup lightly sweetened whipped cream
  • 1/2 cup Streusel topping (recipe follows)
  • confectioner's sugar to garnish
  • mint sprigs to garnish
Prepare Streusel Topping per recipe. Spread Streusel Topping on a baking lined baking sheet and bake in preheated oven at 350 degrees F. Bake for 10-15 minutes. Cool and reserve. Prepare crepe batter by whisking eggs and milk together.

Sift flour, salt and sugar into a separate mixing bowl. Incorporate egg/milk mixture into dry ingredients and mix well breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2 - 3 hours.

To cook crepes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Pour in 2-3 tablespoons of batter and swirl to evenly spread batter in pan. Cook for approximately one minute or until batter is set. Flip crepe and cook until lightly golden brown. Slide crepe from pan. Repeat until all the batter is used and reserve cooked crepes, keeping warm.

Melt butter in a medium saute pan. Add sugars, apple, lemon zest, cinnamon and lemon juice, saute briefly. Remove pan from heat and add liqueur. Carefully return pan to heat, as liqueur will flame. Simmer for one minute. Cook until sauce thickens slightly. Fold crepes and place on serving plates. Top with apple mixture and with a generous amount of Streusel Topping. Garnish with with whipped cream. Dust with Confectioner's sugar and add mint sprigs.

Streusel Topping

1/4 cup Brown sugar
1/4 cup Oatmeal
1/8 cup Flour
1/4 cup Toasted sliced almonds, crushed
1/2 tsp. Ground cinnamon
1 oz. Butter, cut into small cubes, softened
Combine ingredients in a bowl. Mix with hands until mixture turns into "crumbles". Use as a topping for cobblers, strudel, crumb pies and cakes.
Makes 1 cup

Makes 6 Servings

A slightly complex recipe, but well worth the effort. Includes a great Streusel topping.

Mr Breakfast would like to thank efarkas for this recipe.

Comments About This Recipe
What do you think of Dutch Apple Crepes?
Overall Average Rating = 4 (out of 5)
Based on 2 votes.

From proverbs 31
Rating (out of 5):  

That was delicious - what a great way to start the day!

Comment submitted: 11/5/2009 (#8971)

Official Member: Team BreakfastFrom ummwesam (Team Breakfast Member)
Rating (out of 5):  

This was a great recipe. Not complex at all, just several steps involved. Could easily be made ahead of time, but would save the apples for last. The crepe recipe was more blinchki (russian crepe) which are more rubbery than other crepes I have had. We use this crepe for meat fillings as well spinach and feta fillings. Cheese is also really good, though when we do this its without the sugar in the crepe. Overall I found this to be really good, just nothing out of the ordinary. The apples however, were really yummy, and the kids slurped them up! In the end to be honest for the amount of crepes there wasnt enough apple filling. We had left over crepes, enough we will be using for dinner tonight, and the apples, well we were looking for more!

Comment submitted: 12/14/2007 (#4174)

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