Maple Apple Crepes


Maple Apple Crepes

  • Author: BH&G



For the Filing

For the Crepes

  • 2 eggs, beaten
  • 1 ½ cups milk
  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • ¼ teaspoon salt


  • Prepare filling. In a large skillet toss together apples and lemon juice. Stir in apple juice, raisins or dried cherries, sugar, cinnamon and nutmeg. Bring to a boil over medium-high heat; reduce heat. Simmer uncovered for 5 minutes or just until apples are tender. Stir occasionally.
  • Stir in jelly, let cook for 5 more minutes. Lower heat to keep warm.
  • Prepare crepes. In a blender, combine all ingredients until smooth.
  • Heat a lightly greased small skillet over medium-high heat. Remove from heat and pour 2 tablespoons of batter onto skillet; lift and tilt skillet to spread batter evenly.
  • Place skillet back on heat and cook for 1 minute or until brown on one side. Turn crepe over to cook the other side.
  • Slide crepe onto a paper towel-lined plate. Repeat with the remaining batter.
  • Once crepes are cooked, spread ¼ cup of apple mixture over each crepe. Fold crepe over and place a spoonful of Fuller’s Sugarhouse pure maple cream over filled crepe.


Makes 10 crepes

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