← Back to Search Results
Caramelized Apple & Calvados Crêpes Recipe-2994

Photo by: Joseph De Leo
Comments: 0


Better than warm apple pie, these caramelized apple crêpes are scented with apple brandy.

Yield: Makes 8 crêpes; serves 4


  • Eight 6- or 7-inch dessert crepes, flavored with Calvados
  • 3 Granny Smith or Golden Delicious apples
  • 2 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • 1 tablespoon Calvados or Cognac (optional)
  • ½ teaspoon ground cinnamon (optional)
  • 3 tablespoons hazelnuts, toasted, skinned, and chopped
  • Powdered sugar for dusting
  • Whipped cream or vanilla ice cream for garnish


Prepare the crêpes. Cover them with aluminum foil and keep warm in a 200°F oven, or cover and reheat them in a baking pan in a preheated 325°F oven for 5 to 10 minutes, or until heated through.

Peel, core, and slice the apples. In a large skillet, melt the butter over medium heat until it starts to sizzle. Add the apples, sprinkle with the sugar, and cook until the sugar turns amber, about 3 minutes. Gently sauté the apples and sugar until tender, another 4 to 5 minutes. Gently mix in the optional Calvados or Cognac and cinnamon, if you like; add the nuts. Set aside.

Arrange a few slices of caramelized apples on one-quarter of each crêpe. Fold each crêpe in half twice so it is triangular in shape. Sprinkle with powdered sugar. Top with a dollop of whipped cream or ice cream and serve at once.

© 1998 Lou Seibert Pappas

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include dessert crepes, powdered sugar for dusting, whipped cream or vanilla ice cream for garnish. For nutritional information on dessert crepes, please follow the link above.

211kcal (11%)
20mg (2%)
7mg (11%)
53mcg RAE (2%)
15mg (5%)
3mg (0%)
4g (20%)
9g (14%)
0mg (3%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
american-masala American Masala
by Suvir Saran
baked-explorations Baked Explorations
by Matt Lewis
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
nigella-express Nigella Express
by Nigella Lawson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
flavor Flavor
by Rocco DiSpirito
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
cook-with-jamie Cook with Jamie
by Jamie Oliver

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?