Mom’s Apple Crepes

Name: Mom’s Apple Crepes
Ingredients: 18 crepe shells; 8 apples - 4 Granny Smith and 4 Gala apples, cut in large dice; 1 stick butter; ¾ cup brown sugar; 1 tsp. vanilla extract; 2 tsp. cinnamon; 1 tsp. nutmeg; ½ tsp. allspice; ½ cup chopped pecans (optional); ¼ cup brandy; ½ cup apple cider

This recipe appears in Déjà Food in our Winter 2025 issue

Mom’s Apple Crepes

Chef Jon Davies

Serves 6-9

Gather these ingredients

18 crepe shells
8 apples – 4 Granny Smith and 4 Gala apples, cut in large dice
1 stick butter
¾ cup brown sugar
1 tsp. vanilla extract
2 tsp. cinnamon
1 tsp. nutmeg
½ tsp. allspice
½ cup chopped pecans optional
¼ cup brandy
½ cup apple cider

Instructions

In a saucepan, melt the butter and sauté apples until soft. Add sugar, mix well, and reduce heat.
Whisk in the spices and vanilla and cook until the sugar starts to caramelize. Add brandy and flambé.*
Add the cider; reduce until thick and add pecans, if using. Cool, then roll the filling in crepes. Bake at 400 degrees for 10 minutes. Serve with powdered sugar and whipped cream (or ice cream—it’s a holiday). Enjoy.

Notes

* Notes on flaming brandy: if using an electric stove, no open flame, no flambé, no danger. If using a gas or open flame burner, remove the pan from the burner, add the brandy, when sizzling and put back over the burner. It will ignite; move the pan vigorously until flame is extinguished.

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