Prep Time: 1 Hour 10 Minutes

Cook Time: 15 Minutes

Servings: 12 Crepes

Our friend Gesine Bullock-Prado uses our Cardamom Infused Maple for these apple crepes inspired by her childhood Sunday breakfast. This recipe is from her book, My Vermont Table.


For Crepes
Caramelized Apples
  • 4 tart apples, such as Honeycrisp or Gala

  • 4 tbsp unsalted butter

  • 1/4 cup light brown sugar

  • zest of 1 lemon

  • 1 tbsp freshly squeezed lemon juice

  • pinch of salt


  • 1 For the Crepe batter: Combine the milk, eggs, butter, maple syrup, and salt in a large bowl. Whisk to blend.
  • 2 Seive the flour over the liquids and continue to whisk or use the immersion blender to incorporate.
  • 3 Refrigerate for 1 hour while you make the apples.
  • 4 Make the Apples: Peel and core the apples. Cut into 1/4 inch slices.
  • 5 Melt the butter in a saucepan over medium heat.
  • 6 Add the brown sugar, lemon zest and juice, and salt.
  • 7 Add the apple slices and saute until the apples are tender, 10-12 minutes.
  • 8 Once the apples are soft, transfer to a plate and continue to cook down the liquid until a bit thicker, about 2 minutes.
  • 9 To make the crepes: Heat a 10 inch non-stick or cast iron pan over medium heat for a few minutes. Spray with non-stick cooking spray.
  • 10 Pour about 1/4 cup of batter into the pan, tilting the pan to spread it very thinly. Cook until the top of the crepe is dry, then flip with a large silicone or rubber spatula to cook the other side, 10 - 20 seconds more. If you find flipping too cumbersome, place a lid over the pan to steam it until cooked through.
  • 11 Repeat with the remaining crepes. And keep them warm on a plate nearby.
  • 12 Serve with a scoop of apples and an extra drizzle of maple syrup.