Caramel Apple Crepes

This caramel apple dessert crepe recipe is perfect for fall! Thin french pancakes, filled with gooey caramel apple sauce, and topped with candied nuts makes for the perfect treat for anytime of the day.

Caramel Apple Crepes
Photo: Martty Baldwin
Start To Finish Time:
45 mins


  • ¾ cup all-purpose flour

  • cup water

  • cup milk

  • 2 eggs

  • 2 tablespoon sugar

  • 4 teaspoon cooking oil

  • 1 recipe Caramel Apple Sauce (see recipe below)

  • 1 recipe Candied Nuts (see recipe below) (optional)

  • Vanilla ice cream (optional)

Caramel Apple Sauce

  • 1 ½ cup peeled, thinly sliced apples

  • 1 tablespoon butter

  • ½ cup packed brown sugar

  • 2 teaspoon cornstarch

  • ½ cup whipping cream

  • 1 tablespoon apple brandy or apple juice

Candied Nuts

  • 3 cup pecan halves or whole almonds

  • ½ cup sugar

  • 2 tablespoon butter

  • ½ teaspoon vanilla


  1. For crepes, in a blender combine flour, water, milk, eggs, sugar, and oil. Cover and blend until smooth, stopping and scraping the sides of container as necessary.

  2. Heat a lightly greased 6-inch skillet over medium heat; remove from heat. Spoon 2 tablespoons of batter into skillet; lift and tilt skillet to spread batter evenly. Return skillet to heat; brown on 1 side only. Invert pan over paper towels; remove crepe from pan. Repeat with remaining batter, making 12 crepes total. (Adjust heat as necessary during cooking.)

  3. Prepare Caramel Apple Sauce.

  4. To serve, fold the crepes in half, browned side out. Fold in half again, forming a triangle. Place 2 crepes on each of 6 dessert plates. Pour warm Caramel Apple Sauce over crepes. If desired, sprinkle with Candied Nuts and serve with ice cream.

  5. Makes 6 servings.

Caramel Apple Sauce

  1. In a medium saucepan cook apples in butter over medium heat until tender, about 5 minutes. Stir in brown sugar and cornstarch. Stir in whipping cream and apple brandy or apple juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Makes about 1-1/2 cups.

Candied Nuts

  1. Preheat oven to 325°F. Line a baking sheet with foil; butter the foil. Set baking sheet aside.

  2. Spread pecan halves into a shallow baking pan. Bake for 10 minutes, stirring once.

  3. Meanwhile, heat sugar in a medium heavy skillet over medium-high heat, shaking skillet occasionally to heat sugar evenly. Do not stir. Heat until some of the sugar melts (it should look syrupy); begin to stir only the melted sugar to keep it from overbrowning. Stir in remaining sugar as it melts. Reduce heat to medium-low; continue to cook until all the sugar is melted and golden, about 5 minutes. Add butter to melted sugar in skillet, stirring until butter melts and mixture is combined. Remove from heat. Stir in vanilla. Add warm nuts to skillet, stirring to coat. Pour nut mixture onto the prepared baking sheet. Cool completely. Break apart.

Prepare crepes as above through step 2. Layer cooled crepes with sheets of waxed paper in an airtight container; freeze up to 4 months. Thaw at room temperature for 1 hour before using.

Nutrition Facts (per serving)

311 Calories
15g Fat
40g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 311
% Daily Value *
Total Fat 15g 19%
Saturated Fat 7g 35%
Cholesterol 104mg 35%
Sodium 60mg 3%
Total Carbohydrate 40g 15%
Total Sugars 27g
Protein 5g
Vitamin C 1.2mg 6%
Calcium 60.6mg 5%
Iron 1.4mg 8%
Potassium 170mg 4%
Folate, total 36.3mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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