Cook’s notes
On weekends when people aren’t in such a rush, breakfast can be a little fancier than usual. Give those pancakes a rest and have fruit-stuffed crepes instead.
Crepes, or very thin pancakes, are not commonly associated with breakfast. More often, crepes are served for dessert. I made these crepes with caramelized apples and cinnamon for breakfast but I know that they’ll be just as good if I serve them for dessert.
Tip #1. For best results, use tart green apples so that they don’t turn watery when cooked in the pan. Watery filling will make the crepes soggy.
Tip #2. You may use dulce de leche from the grocery or you can easily make your own. I boil condensed milk in the unopened can to make dulce de leche.
Tip #3. If you make these crepes and decide to serve them for dessert, you may want to top the apple filling with whipped cream first before folding over the crepe.
Crepes with apples and salted dulce de leche
Ingredients
Crepes
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon baking powder
- 1 egg
- 1½ cups full-fat milk
- 2 tablespoons melted salted butter
Salted dulce de leche
- 2 tablespoons dulce de leche
- 2 tablespoons whipping cream
- 1 tablespoon salted butter
Apple filling
- 4 green apples
- 4 tablespoons sugar
- 2 to 3 tablespoons butter
- 2 pinches ground cinnamon
Instructions
Make the crepe batter
- In a bowl, lightly beat the egg with the milk.
- Add the dry ingredients and stir to combine.
- Set aside.
Make the salted dulce de leche
- Place the dulce de leche, cream and butter in a microwavable bowl.
- Microwave for ten to fifteen seconds and stir.
Prepare the filling
- Peel the apples, cut off the cores and slice thinly.
- Melt one tablespoon butter in a pan.
- Add the apples and sugar.
- Cook over medium heat until the sugar starts to melt.
- Stir and continue cooking, flipping the apples slices once in a while, until they are lightly browned.
Cook the crepes
- Heat a crepe pan (a shallow non-stick pan will do too).
- Pour just enough batter to cover the bottom of the pan (see notes after the recipe).
- Using a crepe spatula, spread the batter in a circular motion to make it as thin as possible (or tilt the pan in all directions immediately after pouring in the batter to allow it to spread evenly).
Assemble the crepes
- Place a crepe on a plate.
- Spread caramelized apples on one half. Sprinkle with a pinch of cinnamon powder.
- Folder over the empty half of the crepe.
- Drizzle with salted dulce de leche and serve.
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