Caramel Sauce

Crepe Batter

  • 1c flour
  • 1c milk
  • 1/2c + 1/8c water
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 2 large eggs
  • 1 tbsp granulated sugar
  • 1/8 tsp salt
  • 3 tbsp unsalted butter

Apple Cinnamon Filling

  • 4-5 apples, cubed
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp brown sugar
  • 2 tsp water
  • 1 tbsp butter

Cinnamon Whipped Cream

  • 1c heavy cream
  • 2 tbsp granulated sugar
  • 1/2 – 3/4 tsp cinnamon
  • 1/2 tsp vanilla extract


Make Crepe Batter

  1. In a small pan on medium heat, melt 3 tbsp butter.  Butter will melt and bubble then calm down.  It will turn brown after 5-6 minutes and produce a nutty aroma.  Be very cautious as not to let it burn.  As soon as it turns brown, remove from heat & let cool.
  2. Add to a blender – milk, water, eggs, vanilla, cinnamon, melted brown butter
  3. Add flour, salt, sugar
  4. Blend until well combined and smooth.  Transfer to bowl.  Cover & refrigerate 30 minutes

Prepare Apple Cinnamon Filling

  1. Melt some butter in a pan.  Add chopped apples, brown sugar, cinnamon, nutmeg, and water
  2. Cook mixture for a few minutes until apples get soft yet maintain their shape.  Remove from heat & set aside

Make the Crepes

  1. Heat a non-stick skillet on medium.  Spray with non-stick spray
  2. Pour around 1/3c batter in center and immediately swirl the pan to spread batter evenly
  3. Cook for a minute or so and flip crepe once bubbles form on top.  Cook other side for another minute.  Remove from pan
  4. Repeat process until batter is gone

Make Cinnamon Whipped Cream

  1. Place bowl AND whisk attachment in refrigerator 15-20 minutes before making whip cream
  2. Beat heavy cream with whisk on stand mixer (or hand mixer) until soft peaks form
  3. Add sugar, cinnamon, vanilla and beat again until the cream forms stiff peaks.  Set aside


  1. Place apple-cinnamon filling and cinnamon whipped cream on one side of crepe
  2. Roll crepe, drizzle caramel sauce.  Serve immediately, with additional whipped cream

Recipe from: