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+ servings

Apple Breakfast Crepes

Soft and buttery crepes topped with cinnamon and cardamom spiced apples.

Course Breakfast
Cuisine American
Keyword crepes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 470 kcal


Apple Compote

  • 4 small/medium apples peeled, cored, and cut into 1/2" slices (I used 2 granny smith and 2 pink lady)
  • 2 tablespoons sugar
  • ¼ teaspoon freshly ground cardamom
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • 3 tablespoons unsalted butter or coconut oil
  • ½ cup apple cider
  • 1 tablespoon fresh lemon juice

French Crepes

  • 4 eggs
  • 1 cup all purpose flour, sifted
  • 1 tsp Kosher salt
  • 1 cup whole milk (options: almond, soy or coconut milk)
  • 1/2 tsp vanilla extract
  • 3 Tbs butter (options: coconut oil or non-dairy butter)


Apple Compote

  1. In a medium bowl, combine all the spices, sugar and salt.
  2. Add the sliced apples and turn to evenly coat with the spices.
  3. In a large skillet, melt the butter or coconut oil over medium-high heat. Once melted, add the fruit mixture and cook, stirring occasionally for 7-10 minutes until the fruit is starting to brown on the edges.
  4. Add the apple cider to the skillet and reduce heat to low. Simmer until the apples are tender, but not falling apart - 15–20 minutes - stirring occasionally. Add a couple tablespoons of water if there is not enough liquid in the pan.
  5. Once the fruit is tender, let it cool slightly and stir in lemon juice.

French Crepes

  1. Beat eggs, flour and salt in a bowl. Set aside.

  2. Melt the butter over medium heat in the same saucepan you intend to cook the crepes in. 

  3. Add the milk and vanilla to the egg/flour mixture - mix to incorporate.

  4. Slowly add the melted butter from the saucepan into the mixing bowl, whisking as you go. 

  5. If you have time to let the batter rest for 30 min, it will result in more tender crepes, but skipping this is no problem - I skip this step all the time! 

  6. Cook about ⅓ cup of batter at a time for each crepe. Pour the batter in the saucepan and quickly swirl it around into a thin layer coating the entire bottom of the pan. The crepe should take about 30 sec to 1 minute to cook depending on your thickness. 

  7. Once the edges start to look a little crisp and tiny bubbles form throughout the crepe that side is done. Pick up the edges and slide a spatula under it to flip it and cook the second side about 15 seconds. Many recipes don't flip it, but I do! 

  8. Top with fruit compote, a dash of cinnamon or powdered sugar. If making a bunch at once, separate each with a piece of parchment paper and keep warm in the oven.  


The apple compote can be made ahead of time.
Inspired by a recipe in BonAppetit.

*This recipe tastes the best using real butter. Resist the temptation to reduce the amount of butter called for in the recipe - the pan needs to have a good layer of butter to prevent the crepes from sticking.

Nutrition Facts
Apple Breakfast Crepes
Amount Per Serving
Calories 470
* Percent Daily Values are based on a 2000 calorie diet.