If there is one thing I have mastered in cooking/baking, it is crepe making. My mom taught me at a young age that crepes are ALWAYS good. Sweet crepes are probably best, but savory ones are delicious too.
Growing up, my mom actually had this old school crepe maker that I could NEVER get right. My crepes always just fell apart and ripped. UGH. It was a weird little machine and I just never figured the thing out. So, when I got a little older, I discovered crepes are actually so easy to make and you only need a skillet. I have to say that I think I have beaten out my mom in the art of crepe making…YES. Now I get to have her come over for crepe filled lunch breaks together. It’s the best.
Anywho, my point in all this rambling is that the crepes I am showing you today are by far my favorite of any crepe recipe I have ever made. And trust me, I have made A LOT of crepes. If you check out my blog and search crepes in the search bar there will be a handful of delicious recipes that pop up. DO IT. You will then also realize just how crepe obsessed I am…but like I said, I think these crepes are my favorite.
Apple Corer By Casabella Shop Now
They are just SO GOOD.
I mean, apple pie in crepe form? With pumpkin spice whipped mascarpone? Yes, please!
The crepes themselves are just my base recipe (that I have literally been making twice a week these days) spiced with brown butter, cinnamon, and vanilla. The filling is all about apples. Very simple, but so good. Just like apple pie! The filling also creates a nice caramel-like sauce that is perfect for drizzling over the crepes just before serving.
I mean, YUM.
Oh, and the pumpkin spice whipped mascarpone is a game changer. A GAME CHANGER, guys. This is my new favorite cream-like topping and I plan to add it to all my waffles, pancakes, French toast and crepes throughout the holiday season. Yes, it’s THAT good.
But I mean, really? Don’t these just look amazing? Dying here. You have to make them!
- 2 large eggs
- 0.75 cups milk (I use 2%)
- 1 cups all-purpose flour
- 4 tbsp unsalted butter
- 6 tsp vanilla extract
- 2 tsp cinnamon
- 0.25 tsp salt
- 0.5 cups water, plus more if needed
- 3 tbsp salted butter
- 4 honeycrisp or green apples, chopped
- 2 tbsp brown sugar
- 3 tbsp maple syrup
- 4 oz cold mascarpone
- 1 tsp pumpkin pie spice
- powdered sugar, for dusting
- To make the crepes, add 3 tablespoons unsalted butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5 to 6 minutes, then immediately remove from heat and set aside.
- Combine eggs, milk, flour, salt, water, 2 teaspoons of vanilla extract, and 1 teaspoon of cinnamon in a blender or food processor.
- Add the 3 tablespoons of browned butter and pulse for 30 seconds or until well-combined.
- Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Meanwhile, prepare the apple pie filling. Heat a medium size skillet over medium heat, add the 3 tablespoons of salted butter.
- Add the apples, brown sugar, 2 tablespoons of maple syrup, and 1 teaspoon of cinnamon. Cook until the apples are caramelized, about 8 minutes. During the last minute, add the vanilla and cook another minute.
- Remove from heat and set aside, but keep warm or reheat before filling the crepes. There should be a bit of sauce left in the pan. Drizzle this over the crepes before serving.
- To make the whipped mascarpone, add the mascarpone and heavy cream to the bowl of an electric mixer. Whip on high speed until soft peaks form, about 5 minutes.
- Add 1 tablespoon maple syrup, 1 teaspoon vanilla and the pumpkin pie spice. Whip another minute until you have stiff peaks. Cover and store in the fridge until ready to serve.
- To make the crepes, heat a 12-inch nonstick pan over medium heat. Add remaining 1 tablespoon unsalted butter or cooking spray (I like to use cooking spray) to coat.
- Pour ¼ cup of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and then remove the crepe to a plate, spread a little butter on to the crepe while it's still warm.
- Continue to make the crepes until all the batter is gone, covering the crepes with a towel as you work. Makes about 12 crepes.
- To assemble, spoon the warm apple pie filling onto 1/3 of the crepe and roll the crepe up. Repeat with the remaining crepes.
- Serve with the whipped pumpkin spice mascarpone and drizzle with any sauce left from cooking the apple. Dust with powdered sugar. EAT!! 🙂