If somewhere in the human genome there is a gene for a sweet tooth, then my family has it! We always had desserts and sweets to nibble on when I was growing up and we all still need that little bite of something sweet after each meal. One of my favorite sweet treats that my mama use to make, and one I still love today is taking a piece of apple pie, topping it with a big slice of cheddar cheese and putting it under the broiler until the cheese melted all over the pie. Mama’s apple pies were already delicious, but when she added the cheddar – I was in heaven!
These Apple Pecan Crepes with Cheddar Cheese kind of remind me of that pie, but are quite a bit lighter in calories and texture. The crepes themselves are delicate and delicious, and folded into the crepes is some grated cheddar cheese. The apples are gently sauteed in butter, topped with cardamom, cinnamon, nutmeg, and a touch of maple syrup, then placed on top of the crepes. Pecans, chopped and toasted to enhanced their flavor are sprinkled on top, followed by a drizzle of warm maple syrup. Now if that doesn’t get your mouthwatering, then nothing will!
Apple Pecan Crepes with Cheddar Cheese
Yields: 13 to 15 – 8 inch crepes and enough apple topping for 2
A serving size is 2 crepes and half of the apple topping
Prep and cook time: 45 minutes
Brunch Author: MJ of MJ’s Kitchen
Crepe Recipe courtesy of a friend’s French mother-in-law
I’ll usually make just enough crepes for brunch and then after brunch, make more crepes with the remaining batter and store in a tortilla warmer in the refrigerator. The remaining crepes can be used for a quick and easy breakfast later in the week.
1 ¼ cups flour
1 Tbsp. sugar (optional)
1/8 tsp. salt
1 ½ cups milk
1 cap full of dark rum (optional)
Butter or margarine for the crepe pan
½ cup Cheddar Cheese, grated
- Whisk the eggs in a large bowl.
- In another bowl, whisk together the flour, salt and sugar.
- Sift some of the flour into the eggs and whisk. Add some of the milk and whisk. Continue to alternate flour and milk until you have incorporated the flour and milk into the eggs.
- Add the rum. Whisk.
- Set aside and let rest while you start the apple topping.
- To make the crepes, heat a crepe pan or nonstick skillet over medium heat. Coat with a touch of butter. Add ¼ cup crepe mixture to pan and swirl to coat the pan with batter. (The amount of crepe mixture that you add depends on the size of your pan.)
- Cook for 45 to 60 seconds until light brown. Flip and cook about 30 seconds or until crepe starts to puff up and brown.
- Place on a paper towel and cover to keep warm.**
- Repeat with the remaining crepe batter.
- When your are ready to assemble, lower the heat under the crepe pan. Place a crepe on the pan, and top half of the crepe with ¼ of the cheese (or desired amount). Fold the crepe in half, and repeat with another crepe.
- Heat both crepes, turning once, until the cheese has melted. Transfer to a plate.
- Repeat with 2 more crepes.
- To assemble – Top each serving of crepes with apples, pecans, and a drizzle of warm maple syrup. Sprinkle with powdered sugar if desired.
**I use a tortilla warmer with a paper towel inside. If you don’t have a tortilla warmer, you could use two deep plates, using one as the cover.
Sauteed apples (for 2 servings)
1 large apple, cored and sliced
1 Tbsp. butter
¼ tsp. ground cardamom
1/8 tsp. cinnamon
2 generous gratings of nutmeg
2 Tbsp. maple syrup
- Melt the butter in a skillet over medium low heat. Add the apples and toss to coat.
- Cook for about 3 to 5 minutes, stirring occasionally until apples are a crispy tender.
- Add the cardamom, cinnamon, and nutmeg. Cook stirring for 1 minute.
- Remove from heat and add 2 Tbsp. maple syrup. Toss to coat.
¼ cup pecans, toasted and chopped
Warm maple syrup
Powdered sugar (optional)
The crepes – This crepe recipe makes more crepes than you need for 2 people. However, we always have enough crepes leftover to have them again twice during the week either as another breakfast or a dessert. If I’m planning on making savory crepes for dinner, I’ll use the same recipe but omit the sugar and rum.
The seasoning – You can use a typical apple pie seasoning for this dish or adjust the amounts of cardamom, cinnamon and nutmeg to your own personal tastes.
The pecans – If you don’t have pecans you can substitute with walnuts. To toast the pecans, heat a heavy skillet on the stovetop over a medium heat. Add the pecans and toast lightly, tossing in the pan frequently.
The sweet tooth factor – The primary sweetener in this dish is the maple syrup; therefore, you can control the sweetness of the dish with the amount of maple syrup that you use.
My crepe pan – For a couple of decades I didn’t make crepes because I had a really crappy crepe pan. It was one of those that you turn upside down into a bowl of batter, flip, and place on the burner. It was horrible! About 10 years ago I broke down and bought a crepe pan that I love! Because it’s steel, I treat it like castiron and it works great every time I use it!
Serve for breakfast, weekend brunch or dessert and enjoy!
Since it was my mother that influenced this recipe and I know that she would love them, I linked this post to Katherine Martinelli’s Mother’s Day Hop. Check out all of the other wonderful ideas for Mother’s Day.
These Apple Pecan Crepes have also been linked to Food on Friday .