Apple pie for breakfast? Sign me up! These cozy apple pie crepes are a must-have for those of us with a sweet-tooth. They’re easy to throw together on a cold morning and make the house smell heavenly.
I got the original crepe recipe from my home girl Betty Crocker, but I put my own spin on the pumpkin crepe. Either works deliciously with the apples.
- 2 eggs beaten
- 1 1/2 cups milk
- 1 cup flour
- 1 tbsp cooking oil (I actually used vegetable oil and they came out just as great)
- 1/4 tsp salt
- 1 tsp vanilla extract
Throw all of them together and mix until it’s a thick liquid-y texture. Bring a 6 inch skillet to medium heat, spray a little Pam and pour a thin layer of the crepe mix in. When the edge of the crepe doesn’t look so liquid-y you can flip it over. Bring each side to a golden brown and you’re done!
For the pumpkin version, add 1/4 cup canned pumpkin, a dash of nutmeg and pumpkin pie spice, and 2 dashes of cinnamon. (I played with how much of each spice to put in so feel free to put your own spin on it.)
Apple pie filling
- 3-5 granny smith apples, peeled, cored, and cubed into little bite size pieces
- 3 tablespoons brown sugar (light or dark)
- 1 tsp cinnamon
Mix it all together and let it sit for 10-20 minutes. (This is pretty important because the first time I made these, I didn’t do this and the apples came out too dry. They need time to soak in the spices and get a little juicy.) Pour the apples in to a skillet on medium heat. Let them sit and get a little brown on the outside. When they’re done, wrap them up in a crepe and serve.
To spruce it up a bit, feel free to add some powdered sugar on top of them. If you want to serve them as a dessert, you could try adding some vanilla ice cream inside the crepe with the hot apples. (I mean, you could do this for breakfast too. No judgement here!)