A basic French crepe recipe that can be used for sweet or savory applications. I fill with apple pie filling. The recipe is adapted from the Betty Crocker cookbook
- 1 1/2 cups flour
- 1 TBS granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups milk
- 2 eggs
- 2 TBS butter, melted
- 1/2 tsp vanilla
- 1 pint apple pie filling
- powdered sugar for dusting
- Whisk together the flour, sugar, baking powder and salt in a large bowl.
- Add the eggs and vanilla to the milk and mix well
- Pour the milk mixture and the melted butter into the flour and stir to combine
- Heat the crepe pan over medium heat until hot.
- Ladle about 1/3 cup of batter into the center of the crepe pan and carefully tilt it until the batter evenly covers the surface of the pan. Let cook until small bubbles appear all over the top of the crepe.
- Carefully lift and flip the crepe and cook on the other side for about a minute.
- Repeat until all the batter has been used. Generally the first crepe is an unmitigated disaster and the rest are just fine.
- To serve: warm the apple pie filling if desired then add about three tablespoons to the crepe and roll it up. Cut it in half and dust with confectioner’s sugar
To make the crepes for savory use just eliminate the sugar and vanilla
Keywords: French crepe, crepes, crepe with apple pie filling, apple crepes