It’s October, and if you’re anything like us, you’ve been knee-deep in pumpkin for weeks. But there are other stars of the season, and they too come in the form of fruit. (Yup, you heard it here—pumpkins are fruit. Mind blown?) Of course, we’re talking about apples, which inevitably means we’re talking about pie. Our variation gets a high-class twist by replacing the crust with a crepe, so you get more fruit, less sugar, and a new cooking skill out of the deal. These are apple pie crepes, and you’re about to be amazed. Let’s get started.
- 3 large apples (tart varieties—e.g., Cortland, McIntosh, and Granny Smith work best here, but you do you)
- 2 tablespoons brown sugar
- ½ tablespoon cinnamon
- 1 egg
- 1 1⁄3 cup whole wheat flour
- 2 cups milk (nondairy works, if you’d rather)
- 1 tablespoon vegetable oil
- ½ teaspoon baking powder
- 2 tablespoons sugar
- Peel the apples and chop them into bite-sized pieces.
- Combine apples, brown sugar, and cinnamon in a bowl and stir until evenly distributed.
- Let the flavors blend and turn into apple-syrupy goodness while you prepare the crepes.
- Mix all ingredients together in a bowl with a whisk until the mixture is smooth.
- Grease a small skillet and put it over medium heat. Thinly coat the pan with crepe batter until the bottom of the pan is covered.
- Flip the crepe over with a spatula, tongs, or a fork once the crepe batter starts to bubble (roughly 1 ½ minutes).
- Remove from heat roughly 1 minute after flipping and stack the crepes up on a plate as you go. Repeat until the mixture runs out, your arm gets tired, or you’re too hungry to carry on. (Hopefully, these happen at the same time.)
- Microwave the filling for 30–45 seconds.
- Create a crepe: Grab one, fill it with the apple mixture, roll up, breathe in the sweet scent of pie, and enjoy the domestic bliss you just created.
This healthier, more convenient twist on pie puts the focus on the fruit, so you’re eating more apples and less sugar. Apples are healthy for all sorts of reasons—they’re filled with fiber and Vitamin C. The crepe itself has egg and whole-wheat flour for a bit of protein and a lot of enjoyment. You fancy.
Prepared and photographed by Joanna Carmona
Recipe adapted from