Imagine a breakfast so divine it could transport you straight to a charming Parisian café with just one bite. These Maple Crepes with Spiced Apples and Glazed Pecans are not just a meal—they're a culinary love affair that combines the delicate art of French crepe-making with the warm, comforting flavors of autumn. Whether you're looking to impress your brunch guests or treat yourself to a luxurious morning, this recipe promises to elevate your breakfast game from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 apples, peeled and sliced
- 1 teaspoon cinnamon
- 1/4 cup maple syrup
- 1/2 cup pecans, chopped
Instructions
- In a large mixing bowl, whisk together flour, sugar, and salt until well combined.
- Create a well in the center of the dry ingredients and crack the eggs into it. Gradually pour in the milk while whisking to create a smooth, lump-free batter.
- Add melted butter to the batter and mix thoroughly until the consistency is light and uniform, similar to heavy cream.
- Let the crepe batter rest at room temperature for 10 minutes to allow the flour to absorb the liquid and settle.
- Meanwhile, prepare the spiced apples by heating a skillet over medium heat. Add sliced apples and sprinkle with cinnamon.
- Sauté the apples for 5-7 minutes until they become tender and slightly caramelized, stirring occasionally. Set aside.
- In a separate small pan, toast chopped pecans over low heat, stirring constantly to prevent burning. Once fragrant, drizzle with 2 tablespoons of maple syrup and cook for an additional 2 minutes until glazed.
- Heat a non-stick crepe pan or thin skillet over medium heat. Lightly grease with butter or cooking spray.
- Pour approximately 1/4 cup of batter into the pan, quickly tilting and rotating to spread the batter evenly and thinly.
- Cook the crepe for about 1-2 minutes until the edges start to brown, then carefully flip and cook the other side for an additional 30-45 seconds.
- Transfer the cooked crepe to a plate and repeat the process with remaining batter, stacking crepes between parchment paper to prevent sticking.
- To serve, fill each crepe with sautéed spiced apples, sprinkle with glazed pecans, and drizzle with remaining maple syrup.
- Roll or fold the crepes and garnish with an extra sprinkle of cinnamon or powdered sugar if desired.
Tips
- Resting the batter is crucial: Let your crepe mixture sit for at least 10 minutes to allow the flour to fully absorb the liquid, resulting in smoother, more tender crepes.
- Temperature control is key: Use a medium heat setting and ensure your pan is evenly heated before pouring the batter. A non-stick pan or well-seasoned cast-iron skillet works best.
- The first crepe is always a test: Don't get discouraged if your first crepe doesn't turn out perfect. It's normal, and each subsequent crepe will improve.
- For ultra-thin crepes, use a crepe spreader or quickly tilt and rotate the pan to spread the batter evenly.
- Keep cooked crepes warm by stacking them between parchment paper and covering with a clean kitchen towel.
- Don't overmix the batter—this can develop gluten and make your crepes tough. Mix just until ingredients are combined.
- For a professional touch, practice your crepe-flipping technique or use a thin spatula to gently turn them.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 10g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
