I returned from my trip to Southeast Asia and noticed how quickly the leaves on the trees had turned to golden hues. The wind was chillier, and with that as a sure sign that it was autumn, I knew I would be enjoying Crepes with Apple-Berries and Dulce the Leche.
My fruit bowl was overflowing with fruits soon as I got back from my trip so I quickly got some desserts going for the family. I also wanted to celebrate the egg, in honor of World Egg Day, so it didn’t take long to whip out a dependable crepe recipe I used before.
Crepes are easy to do. Don’t be intimidated by the French-sounding name. You don’t have to be a gourmet guru to master this. It took me a few practice sessions and I was whipping them up faster than you could pronounce them. All you need is a good basic crepe recipe. Then be sure to have a small non-stick skillet to make the crepes. You can buy an honest to goodness non-stick skillet at major department stores or even the supermarket.
While my crepe batter was cooling in the refrigerator, I prepared the fruit filling. I sliced and pre-cooked sweet apples in butter, brown sugar and cinnamon. Then together with fresh strawberries, I had a pretty dessert all ready to serve! What a way to celebrate World Egg Day and the fruits of the fall season!
For the complete recipe, head on over to my guest post on Homemade Quirk, the community blog of Quirk Books. While there, be ready to stay a while because they’ve got some terrific books you’ll enjoy! I also share the recipe in the procedure below.
Crepes with Apple-Berries and Dulce de Leche
- Non-stick Skillet: 8 or 10 inches in diameter
- 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
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 Notes: The nutrition information provided is an estimate and will vary based on cooking or baking methods and brands of ingredients used.
Did you love this recipe? I have more Philippine dessert recipes in my popular cookbook How to Cook Philippine Desserts, Cakes and Snacks.
If you need Filipino Instant Pot recipes, find more in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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