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Crepes with Apple-Berries and Dulce de Leche

Crepes are thinner and lighter than pancakes, but with the same flavor and texture as flapjacks. This recipe features a rich, open-faced crepe which cradles a filling of plump apple slices cooked in butter, sugar and cinnamon. Add strawberries to the mix on a base of dulce de leche caramel and top with whipped cream. Enjoy these for brunch, dessert or snacks. This is an Asian in America recipe. This published previously on the Quirk DIY Community Blog of Quirk Books. Serves 4.
Course: Brunch, Dessert, Snack
Cuisine: American, Asian
Keyword: Crepes with Apple-Berries and Dulce de Leche
Servings: 4 people
Calories: 260kcal
Author: Elizabeth Ann Quirino

Equipment

  • Non-stick Skillet: 8 or 10 inches in diameter

Ingredients

For Crepes

  • 3/4 cup all-purpose flour sifted
  • 1 1/2 Tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 2 whole eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon melted butter
  • vegetable cooking spray for the skillet

For the Apple Filling:

  • 1 large apple peeled, cored, seeded and sliced
  • 2 Tablespoons butter
  • 1/4 cup water
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon powder

For the Berries Filling:

  • 1 cup fresh strawberries hulled, sliced
  • 1/2 cup Dulce de Leche bottled; or homemade
  • whipped cream for topping

Instructions

To mix the Crepes batter:

  • In a large bowl, using a wire whisk, sift together the dry ingedients: Flour, sugar, baking powder.
    Separately, in a small bowl, mix the eggs, milk, water, vanilla and melted butter. Blend well.
    Using a mixer, blend together the dry ingredients with the liquids. Mix till smooth and free from lumps.
    Refrigerate the batter for around 20 minutes.

To cook the Crepes:

  • Apply cooking spray on an 8-inch in diameter non-stick skillet.
    Over medium-low heat, pour 1/2 cup of the cake batter. Tilt the pan around so batter spreads evenly. You should have a flat crepe.
    It will take approximately 8 minutes for each crepe to fully cook. The edges will turn brown and the center will become solid. Set aside and keep them warm.

To make the Apple filling:

  • In a small skillet, over medium heat, add the butter. When butter melts, add the apple slices. Mix around to incorporate ingredients.
    Pour the water, and add the brown sugar and cinnamon over the apple slices. Mix well.
    Cook the apple slices for 5 minutes or till syrup boils and starts to caramelize. Turn off heat and remove the slices from the pan. Set aside.

To cook the Crepes:

  • Apply cooking spray on medium-sized skillet (8 or 10-inches). Over medium-low heat, add a half cup of the batter. Tilt the pan all around so the liquid batter spreads evenly.
    You should have a flat-surfaced crepe. It will take about 8 minutes for each crepe to cook on medium-low. The edges will turn brown and the center will transform from liquid to solid.
    When the crepe is cooked, turn the entire skillet over a large serving platter.
    Repeat the process and cook the next few crepes the same way. Stack them up with a sheet of wax or parchment paper in between each crepe. This prevents them from sticking to each other. Set aside and keep warm.

To assemble the Crepes with the filling:

  • Place one crepe, open-faced on a large platter.
    Spread a tablespoon of Dulce de Leche on the crepe, starting from the center and spreading it around.
    Add a few slices of apples, and fresh strawberries. Drizzle with a few drops of the brown sugar syrup.
    Place a second crepe on top of the open-faced, filled crepe. Repeat process of adding the fruit and Dulce de Leche fillings.
    Place another crepe on top. Keep repeating the process till all crepes are done.
    Pour the remaining brown sugar syrup (from the cooked apples). Let it drizzle downwards. Add whipped cream on top. Serve and enjoy.

Nutrition

Serving: 1g | Calories: 260kcal | Carbohydrates: 47g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 547mg | Fiber: 2g | Sugar: 25g | Vitamin A: 254IU | Vitamin C: 3mg | Calcium: 231mg | Iron: 2mg