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Caramelized Apples Crepes

30 minutes
2 servings
A thin crepe is stuffed with caramelized apple slices and decorated with a drizzle of caramel and a scoop of vanilla ice cream for a tasteful temperature contrast. Use our The Rock multi-pan to make great crepes.


For the crepes

  • 3/4 cup Milk
  • 1 cup Wheat flour
  • 3 tbsp Sugar
  • 1 Egg
  • 1 tbsp Vanilla extract
  • 1/2 tea spoon Orange blossom water

For the apples

  • 2 Cortland apples
  • 1 tbsp Butter
  • 1 tbsp Brown sugar
  • 1 unit Lemon juice

For the caramel

  • 1/2 cup Sugar
  • 1/2 cup Cream 35%
  • 2 tbsp Salted butter
  • 4 scoops Vanilla ice cream


Setting up

  • Peel, seed and cut the apples into thin slices.

Crepes preparation

  • In a large bowl, combine all ingredients and mix with a hand blender (egg beater).
  • Let the batter rest for 30 minutes.
  • In a nonstick The Rock skillet on high heat, drizzle some vegetable oil and pour a ladle of crepe batter to cover the surface of your hot pan. Cook 30 seconds on each side to obtain a golden brown color.

Caramelized apples preparation

  • In a hot skillet, place butter and caramelize the apple slices with brown sugar.
  • Cook for 4-5 minutes.

Salted butter caramel

  • In a small saucepan, melt the sugar over medium heat with a little water without stirring.
  • Once the sugar has completely melted, continue to cook without stirring until an amber color is obtained.
  • At this point, lower the heat and add the salted butter and the cream in a drizzle while mixing.
  • Cook 1-2 minutes until the texture gets homogeneous.

To serve

  • In each plate, place one or two crepes, garnish with a small amount of caramelized apples.
  • Fold the crepe to cover the apples and drizzle with caramel.
  • Garnish with a scoop of ice cream.


Chef's tip

  • A very hot pan is necessary for the caramelization of your crepes, which gives them their special flavor and texture.

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