Apple crepes with hot cranberry syrup

Apple Crepes with Hot Cranberry Syrup recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the delightful combination of sweet apples and tangy cranberries with these mouthwatering apple crepes drizzled in a hot cranberry syrup. The thin, delicate crepes are filled with a warm apple compote, offering a burst of fruity flavors in every bite. Topped with a luscious cranberry syrup, this dish is perfect for a cozy breakfast or a decadent dessert. The contrasting textures and flavors of the crepes and syrup create a harmonious balance that will leave you craving for more.

Keywords: apple crepes, hot cranberry syrup, indulgent, fruity flavors, cozy breakfast.

Apple crepes with hot cranberry syrup details

Apple crepes with hot cranberry syrup, recipe Rating: 4.7
Number of votes:116

Ingredients – Crepes

1 cup all-purpose flour

1/4 cup confectioners sugar

1 cup milk

2 eggs

3 Tablespoons melted butter

1 teaspoon vanilla extract

Pinch salt

Ingredients – Apple Filling

6 fresh tart apples — peeled, cored, and sliced 1/4 inch thick

2 to 3 Tablespoons cornstarch

1/4 to 1/2 cup sugar (depending on variety of apple used)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

2 Tablespoons lemon juice with freshly grated zest

6 Tablespoons unsalted butter

Ingredients – Hot Cranberry Syrup

1 cup white sugar

3 Tablespoons cornstarch

2 cups cold water

2 cups fresh cranberries

1 or 2 drops red food coloring (optional)

Crepes: Sift together flour and sugar in a small bowl. Combine remaining ingredients in a large mixing bowl. Add dry mixture and beat until smooth. Lightly grease a 6-inch non-stick skillet over medium/high heat. Coat the bottom with about 3 Tablespoons of batter, spreading to cover the bottom of the skillet. Cook until crepe is lightly brown; flip and quickly brown the other side. Stack between layers of parchment or waxed paper until all crepes are cooked. Makes a dozen.

Apple Filling: Prepare the apples and place in a large bowl. Combine the sugar and spice with the cornstarch and sprinkle over the apples. Coat the fruit well. Melt the butter over a medium flame/heat and add the apple mixture. Saute several minutes until juices emerge, lower flame/heat, and continue to simmer until apples are tender crisp — maybe 5 minutes more (again, depending on the variety used). Turn off flame/heat, cover apples, and hold warm.

Hot Cranberry Syrup: Combine sugar with cornstarch and mix well. Add cold water and stir over medium flame/heat until sugar begins to dissolve. Add cranberries and bring to a boil, stirring constantly. Reduce heat to a low boil and continue cooking as cranberries begins to burst and mixture thickens nicely, approximately 5 to 7 minutes more. Add 1 or 2 drops of red food coloring if the cranberries havent provided enough color.

To serve: Fill each crepe with 2 to 3 spoonfuls of warm apple filling, fold to center, adorn with beautiful red cranberry syrup, and garnish with a sprig of edible greenery. Enjoy!