Cooking Classes


Apple Crepes with Calvados Butter

It is apple season and I just bought a half case of MacIntosh apples from British Columbia.  That is what I used for this recipe.  I think that Macs from BC are the best apples in the world.

Apple Crepes with Calvados Butter Sauce

  • 1 cup whole milk
  • 1 cup unbleached all purpose flour
  • 3 large eggs
  • 1/3 cup water
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • 1 tablespoon Calvados or other apple brandy
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse kosher salt

Calvados butter sauce:
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon coarse kosher salt
  • 3 tablespoons Calvados or other apple brandy

  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 medium-size Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes
  • 3 tablespoons sugar
  • 1/4 teaspoon coarse kosher salt
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons Calvados or other apple brandy
For crepes:
Combine all ingredients in blender and blend until smooth. DO AHEAD Crepe batter can be made 1 day ahead. Cover and refrigerate. Reblend before using.
Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons batter to skillet; tilt and rotate skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared paper-towel-lined plate. Repeat with remaining batter, placing paper towel or parchment paper between crepes, making at least 18 crepes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
For calvados butter sauce:
Using electric mixer, beat butter in medium bowl until well blended. Add sugar and coarse salt; beat until fluffy. Gradually beat in Calvados just until incorporated. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
For apples:
Melt butter in heavy large skillet over medium heat. Add apples; sprinkle with sugar, coarse salt, and cinnamon. Sauté until apples are tender, about 3 minutes. Add Calvados and cook until most of liquid evaporates, about 2 minutes. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil and seal at edges; warm in oven until crepes are heated through, about 20 minutes for cold crepes and 15 minutes for room-temperature crepes.
Stir Calvados butter sauce in small saucepan over medium-low heat until melted and heated through. Rewarm apple mixture over medium heat, stirring occasionally, about 3 minutes. Place 1 crepe on plate, browned side down. Spoon 2 teaspoons Calvados sauce over crepe, then fold crepe into quarters. Repeat with remaining crepes and Calvados butter sauce, placing 3 crepes on each plate. Spoon apples over crepes on each. Spoon any remaining sauce over crepes and serve.

This is also for Fresh Friday with La Bella Vita!


  1. Oh Sarah, McIntosh apples are the BEST! This recipe looks amazing. I'm sure it tastes delightful as well!

  2. You bought a half case of apples! Girl, you sound like me. I am so proud. The dessert looks wonderful, too. But I'm still tickled by someone else buying part of a case of anything.

  3. Mmmmmmm those sound good. Diane

  4. Wow those look delicious! I am on an apple kick lately after visiting a friend's apple orchard in PA! Had the best Fuji, Red Delicious and Granny Smith apples I've ever tasted. Look forward to making these Crepes - thanks!

  5. I'll have to try it not that we have mucho Calvados. Looks yummy!

  6. These are such a special seasonal treat. Better to spoil ourselves with breakfast or dessert.

  7. I think I'm going to have to learn how to make crepes just so I can try this recipe. Wish me luck!

  8. this apple crepes looks delish ! thanks for sharing the recipe :)



I appreciate your comment! Please visit often.