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Apple cinnamon crepes with honey

Apple cinnamon crepes

You’ve worked so hard lately. Why not spoil yourself a tiny bit? You’ll taste fall in every bite of these sweet and savory apple cinnamon crepes. Plus, they go easy on the fat. It’s a common misconception that crepes are hard to make or that you need a fancy machine or pan, but they’re surprisingly easy! Just use any ol’ non-stick pan. They’re fairly quick to make too!

Makes: 8-10 crepes (depending on how much batter you use for each)


For the apple filling:

  • 2 medium apples, diced (I like Fuji apples)
  • 1 tablespoon brown sugar
  • 3/4 teaspoon cinnamon
  • 1 tablespoon water

For the crepes:

  • 2 eggs
  • 1 1/3 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • 1/4 teaspoon salt

For the topping:

  • 1/2 cup lowfat or nonfat vanilla yogurt
  • 1 tablespoon water


  1. Preparing the apple filling: In a medium saucepan, add apples, cinnamon, sugar, and water. Let simmer about 10 minutes over medium heat until the apples are just softened. Remove from heat and set aside.
  2. Preparing the topping: In a small bowl, stir yogurt until smooth, adding a bit of water to help make the consistency a bit more runny.
  3. Preparing the crepes: In a nonstick skillet, heat 1 tablespoon of butter over medium heat.
  4. In a large mixing bowl, use a wire whisk to mix eggs, milk, flour, salt, vanilla and sugar–until the batter is smooth and there are no lumps. Use a 1/2 cup measuring cup to scoop the batter from the bowl into the pan. Tilt the pan a bit to distribute the batter to the edges (or close to them) so the crepe is as thin as possible. When little air bubbles start to pop up on the crepe (after about a minute or two, depending on the heat of your stove), flip it over using a rubber spatula. The backside should be slightly golden brown.
  5. Cook on the other side for another minute or so, then transfer to a plate. Repeat for the remaining crepes.
  6. To serve, place one crepe on plate, scoop some apples on the inside, and top with a drizzle of the vanilla yogurt.

Side note about crepes: Oftentimes the first crepe is the “throw-away” crepe. So, don’t worry if your first one falls to pieces. I always throw my first crepe away! Also, if you’re using a nonstick pan, it’s not necessary to re-butter the pan after each crepe. Finally, you can stack crepes on top of each other when they’re done cooking–they won’t stick.

Recipe from Glamour.

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