Caramelized Apple & Calvados Crepes

  • Active Time 25m
  • Total Time 1h 25m

Makes 8 crêpes; serves 4

Better than warm apple pie, these carmelized apple crepes are scented with apple brandy.


  • Eight 6- or 7-inch dessert crêpes, flavored with Calvados
  • 3 Granny Smith or Golden Delicious apples
  • 2 tablespoons unsalted butter
  • 1/3 cup granulated sugar
  • 1 tablespoon Calvados or cognac (optional)
  • 1/2 teaspoon ground cinnamon (optional)
  • 3 tablespoons hazelnuts, toasted, skinned and chopped
  • Powdered sugar for dusting
  • Whipped cream or vanilla ice cream for garnish

Companion recipe: Dessert Crepes


Prepare the crepes. Cover them with aluminum foil and keep warm in 200 degrees F oven, or cover and reheat them in a baking pan in a preheated 325 degrees F oven for 5-10 minutes, or until heated through.

Peel, core and slice the apples. In a large skillet, melt the butter over medium heat until it starts to sizzle. Add the apples, sprinkle with the sugar and cook until the sugar turns amber, about 3 minutes. Gently saute the apples and sugar until tender, another 4-5 minutes. Gently mix in the Calvados or cognac and cinnamon, if you like; add the nuts. Set aside.

Arrange a few slices of caramelized apples on one-quarter of each crepe. Fold each crêpe in half twice so it is triangular in shape. Sprinkle with powdered sugar. Top with a dollop of whipped cream or ice cream and serve at once.

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 3261

nutrition information per serving

427 calories; 19g total fat; 142mg cholesterol; 211mg sodium; 57g carbohydrates; 3g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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