Dessert Crepes with Apple Filling

Preparation info

  • Difficulty


  • Makes


    crepes, perfect for a party

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

These dessert crepes are enriched with almond meal to add fiber and antioxidants along with a lovely, subtle flavor of almonds. I like to fill them and then fold them over into triangles, which reminds me of the fazzoletti (handkerchiefs) that my grandmother carefully ironed with me at her side.

I fill crepes with a variety of things, sometimes sautéed bananas with a bit of maple syrup, a reduction of Frangelico, or a reduction of blackberry brandy with organic strawberries. For this recipe, I use a filling of chopped organic apples sautéed in a bit of butter with apple cider vinegar, maple syrup, honey, and a sprinkle of cinnamon. The juxtaposition of sweet honey against sweet-tartness from the cider vinegar is terrific.



  • cups unbleached all-purpose flour
  • ½ cup almond meal (found in the baking section of most supermarkets)
  • 3 tablespoons sugar
  • 4 eggs
  • 2 cups water
  • ½ teaspoon orange blossom water, almond extract, or other flavor of your choice
  • 1 tablespoon melted butter


  • 2 tablespoons butter
  • 4 organic apples, cored and sliced, then cut into small cubes
  • ¼ cup organic apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon honey
  • 1 shake (about ¼ teaspoon) cinnamon
  • Confectioners’ sugar for dusting the finished crepes before serving
  • cups plain, fat-free Greek yogurt


  1. To prepare the crepes, combine the flour, almond meal, and sugar in a large bowl, whisking to blend. In a separate bowl, combine the eggs, water, orange blossom water, and melted butter, whisking well to blend. Pour the liquid mixture over the flour mixture, using a spatula to scrape out the bowl and whisking until the consistency is of pancake batter. Line a cookie sheet with parchment paper. Heat a 6-inch skillet over medium heat, then carefully spray with cooking spray. Pour about 2 tablespoons of the batter into the center of the skillet, then quickly tilt to spread the batter, coating the entire bottom of the skillet. Cook for 1-2 minutes, or until the crepe looks set and the underside is golden brown. Turn the crepe over and cook the other side for about a minute, or until golden brown. Transfer the crepe to the lined cookie sheet and continue cooking the remaining crepes.
  2. To prepare the filling, melt the butter in a large skillet over medium heat. Add the apples and stir to coat. Cook for about 2 minutes, frequently moving the pan back and forth until the apples have softened a bit. Add the apple cider vinegar and cook at a simmer for about 3-5 minutes, frequently moving the skillet back and forth until the apples are crisp-tender.
  3. Add the maple syrup and the honey, and sprinkle with the cinnamon. Cook for about 2-3 minutes, moving the skillet back and forth to cook the apples evenly until they’re tender and the liquid has reduced to about a couple of tablespoons. (It should be a medium caramel color.) Test the apples for tenderness, using a fork to pierce a cube of the apple. Carefully (it’s going to be really hot) taste for tenderness and for sweetness. I prefer my filling moderately tart-sweet, but if you want yours sweeter, stir in another spoon of maple syrup or honey.
  4. To assemble the dessert, lay a crepe on a plate. Place a heaping tablespoon of the filling (with any juices clinging to the apples) onto the center of the crepe. Fold in half, then in half again, to form a thick triangle. Transfer the filled crepe to a platter and continue with the remaining crepes. Dust with powdered sugar and serve with the yogurt.