Crepes are popular with kids (and adults) because their versatility makes them fun to eat. You can fill or top them with a variety of fillings and kids love to get involved with folding or rolling their very own crepe.
Apple crepes involve a two-step process of making the crepes and preparing the apple filling. However, you can make both in advance (details below).
How to Make Crepes + Cooking Tips
- Mixing Ingredients: Mix all the wet ingredients together first (milk, eggs and melted butter). Add around 1 cup of the wet mixture to the flour and whisk to form a smooth paste. Add the remaining liquid and continue to whisk. This two-step mixing process helps to produce a smooth, lump-free batter. (It should be slightly thicker than heavy cream with no lumps.)
- Rest the Batter: Allow the batter to rest for at least 30 mins. This gives the tiny flour particles time to absorb the liquid means the crepes will cook through more fully and evenly.
- Heat Pan: Set the heat to medium. Throughout the cooking, you may find that you have to adjust the heat. You want the pan to be hot but not too hot that the batter sets before you manage to spread it to the edges of the pan (resulting in holes and uneven thickness).
- Butter Pan: When the pan is hot, brush the surface with butter (or oil). You should repeat this before making each crepe. Too much butter will result in greasy, dark crepes. A light brush is all that is needed.
- Add Batter and twirl the crepe/frying pan: Pour the batter into the centre of the hot frying pan. Lift the pan and swirl to allow the batter to spread as far as possible. Work quickly! (How much batter you use will depend on the size of the pan. For an 8-inch pan use around 3 tbsp of batter and for a 10-inch pan use around 1/4 cup (65ml) of the batter)
- Cook: Once the base of the pan is covered in batter, replace the pan on the heat and cook until the surface of the crepe is set and the edges are starting to brown (around 40 seconds).
- Flip: Using a spatula gently lift the crepe off the pan and flip. Cook for a further 30 seconds (approx).
Cooking with Kids
Crepes are great to make with kids of all ages.
- Younger children can help to mix the batter and be given the task to count the seconds before flipping (if they can’t count to 30/40 encourage them to count along with you or count to 10 – 3 /4 times!).
- Older children can measure and make the batter themselves (my eldest, age 8, gets up early on a Sunday, makes the batter and allows it to rest until we are up and ready to help him with the cooking.
- Kids generally love watching the flipping of the crepes (make some drama over it) or trying to do it themselves (with supervision)
- Peel core and chop the apples into chunks (around 1/2 inch / 1.5cm)
- Transfer the apple pieces to a large pan, add 1/4 cup of water and 1/2 tsp of cinnamon.
- Cover and simmer for around 15 min, until the apples are very soft and can easily break up.
- Optional for babies/toddlers you may wish to mash the apples to make it easier to eat (the apple pieces can fall out of the crepes which may frustrate younger children)
Assembling the Apple Crepes
- Lay crepe flat on a board/surface.
- Add approx 2 tbsp of apples to the crepe (in a line, just below the centre of the crepe)
- Fold over the bottom of the crepe to cover the apple pieces.
- Fold in the sides of the crepe
- Roll to fully enclose the apple pieces and slice in half to serve.
Make-Ahead / Storage Instructions
- Crepe Batter: You can make the crepe batter up to 1 day in advance. Cover the mixing bowl, tightly, and store in the refrigerator. The batter will most likely thicken, as the flour absorbs more of the liquid, so you may find you need to add a little milk (add 1tbsp at a time) to thin the batter. Prepare the crepes as per recipe instructions.
- Cooked Crepes (refrigerating): Cooked crepes are best enjoyed straight away but you can make a batch and store in the refrigerator, fully covered in cling film (plastic wrap), for up to 2 days. Cover and reheat in the microwave for around 10 seconds, check and repeat until heated through. The length of time will depend on the microwave. You don’t want to overheat or they will go soggy.
- Cooked Crepes (freezing): Allow the crepes to cool completely and layer each crepe between baking/parchment paper and then wrap the whole stack in cling film, place in an airtight container and freeze for up to 2 months. Allow defrosting in the refrigerator and heat as per refrigeration instructions.
- Apple Filling (refrigerating): Squeeze lemon juice over the cooked apples, mash a little and place in an airtight container to refrigerate for 2-3 days.
- Apple Filling (freezing). Squeeze lemon juice over cooked apples and allow to cool. Add apples to an airtight container or ziplock bag and freeze for up to 2 months.
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- 375ml (1½ cups) Milk
- 3 Eggs
- 2 tbsp Butter (melted)
- 125g (1 cup) Flour
- 1 tbsp Butter
- 4 Apples (cored, peeled and chopped)
- 60ml (¼ cup) Water
- ½ tsp Cinnamon (optional)
- Add the milk and eggs to a jug / mixing bowl and whisk to combine Add the melted butter and whisk.
- Place the flour in a large mixing bowl and add around 1 cup of the wet ingredient mixture. Whisk gently to form a smooth paste. (Be careful not to overmix, this stage should only take a few seconds)
- Add the remaining wet ingredient mixture to the flour and whisk to form a smooth and runny batter.
- Cover and allow the batter to rest for at least 30 min.
- Pre heat a 10" non stick frying pan over medium heat and grease with a little butter (or oil if preferred).
- Pour 1/4 cup of batter into the centre of the frying pan. Lift the pan and swirl to allow the batter to spread as far as possible. Work quickly and make sure the batter is as evenly spread as posible.
- Once the base of the pan is covered in batter, replace the pan on the heat and cook until the surface of the crepe is set and the edges are starting to brown (around 40 seconds).
- Carefully flip, using a spatula, and cook for a further 30 seconds.
- Remove from the pan and place on a plate. (stack crepes on top of each other)
- Repeat with the rest of the mixture, making sure to butter the pan and gently whisk the mixture before making each crepe.
- Peel core and chop the apples into chunks (around 1/2 inch / 1.5cm)
- Transfer the apple pieces to a large pan, add 1/4 cup of water and 1/2 tsp of cinnamon. Cover and simmer for around 15 min, until the apples are very soft and can easily break up.
Assembling Apple Crepes
- Lay crepe flat on a board/surface. Add approx 2 tbsp of apples to the crepe (in a line, just below the centre of the crepe)
- Fold over the bottom of the crepe to cover the apple pieces and then fold in the sides of the crepe. Roll to fully enclose the apple pieces and slice in half to serve.