Apple Raisin Crêpes

Des Crepes by Frédérique Voisin-Demery

Des Crepes by Frédérique Voisin-Demery cc2.0

This is a wonderfully sweetened crêpe filled with cinnamon apples and raisins. It is a nice classic treat for all to enjoy any time of day. Serve with a few cooked apples and a dollop of yogurt or flavored mascarpone.

Makes: 4
Prep Time: 10 minutes
Cooking Time: 3 minutes
Total Time: 13 minutes


120g / 1 cup all-purpose flour
2 eggs
120ml / ½ cup milk
120ml / ½ cup water
1.25ml / ¼ teaspoon salt
30g / 2 tablespoons melted butter

1 medium apple, puréed
40g / ¼ cup raisins
23g / 2 tablespoons brown sugar
1.25ml / ¼ teaspoon cinnamon


In a large mixing bowl, whisk flour and eggs together. Slowly stir in milk and water. Mix in butter and salt, beat until smooth.
Heat a griddle or skillet to medium. Lightly oil the griddle. Drop batter onto the heated surface. Use about a 60ml / ¼ cup of batter for each crêpe. Tilt the pan with a circular motion so the batter coats the surface evenly.
Cook until golden brown, about 2 minutes; batter will slightly bubble. Flip and cook 1 minute. Carefully remove and place on a plate. To prevent sticking, put waxed paper between cooked crêpes.

In a large bowl, combine puréed apples, raisins, brown sugar and cinnamon.

Fill each crêpe with a generous portion of filling. Roll and garnish with cooked apple slices, sweetened yogurt or flavored mascarpone.

You can use 240ml / 1 cup of apple sauce if you don’t want to mess with puréeing an apple. The crêpe recipe here works with any topping or filling.

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  • Andy Irvine
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