Fall Apple Crepe

These Apple Crepes are like an apple pie - in a crepe - delicious - traditional French and American desserts combined into one.


  • granny smith apples  ·  1 pound 
  • brown sugar  ·  1 cup 
  • butter  ·  1/4 pound 
  • Herbies Cinnamon Quills (ground)  ·  1 teaspoon 
  • Herbies Allspice  ·  1 teaspoon 
  • CREPE BATTER  ·   
  • large eggs  ·  2 
  • flour  ·  1 cup 
  • water  ·  1/2 cup 
  • whole milk  ·  1/2 cup 
  • sea salt  ·  1/2 teaspoon 
  • orange zest  ·  1 teaspoon 
  • olive oil  ·  1 tablespoon 
  • cream  ·  1/2 cup 
  • crème fraiche  ·  1/2 cup 
  • Herbies Cardamom Seed - Green (ground)  ·  1 tablespoon 
  • CAGETA SAUCE  ·   
  • whole milk  ·  1/2 gallon 
  • Herbies Cinnamon Quills (whole)  ·  2 
  • fine sugar  ·  2 cups 
  • almonds, skinned & roasted  ·  1 pound 
  • brown sugar  ·  2 cups 
  • water  ·  1 cup 
  • Herbies Vanilla Extract  ·  1 teaspoon 


Jenny's Tip: - Don't worry - even though it's a 6-step process the steps are really easy so watch the video and see exactly how easy it is to enjoy simple, delicious, flavorful food with just the right wine.

Step 1 ~ Apple Filling

  • Peel the apples, remove the apple cores and cut the apples into thin slices
  • In a saucepan over medium heat, melt the butter
  • Add brown sugar, incorporate it with the melted butter, then add the apple slices and cook until golden
  • Lower the heat and add in cinnamon and orange zest then continue to cook until the apples have softened
  • Transfer the pan contents to a bowl and let cool

Step 2. ~ Making the Crepes

  • In a large mixing bowl add in the eggs and whisk
  • Gradually add the milk pouring down the bowl side and whisk, then the water, followed by the olive oil and lemon zest whisking to combine after each addition. Finally add the flour and continue whisking, seasoning with salt and pepper to taste, until combined and the batter is smooth
  • In a pan over medium heat, add the oil then, using a ladle, add about 1/4 cup of the batter onto pan, swirling it to evenly coat
  • Cook both sides until golden and crispy - about 2 minutes on first side, then flip and cook about 1 minute more
  • Set the crepe on a plate to construct the dish Repeat with remaining batter

Step 3 ~ Cajeta (Mexican Caramel Sauce)

  • In a saucepan add in the milk, sugar and Cinnamon Quills
  • Place the pan on the stove over medium heat, and stir frequently. Make sure the milk stays at a gentle simmering boil rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching
  • In time the milk should start to turn golden brown so reduce the heat once the caramel color is obvious
  • Remove the cinnamon sticks
  • At this point, it will start to thicken fast, so it’s important to keep stirring so the milk doesn’t burn on the bottom of the pan

Step 4 ~ Cream Topping

  • In a large mixing bowl whisk the cream until it has a soft peak
  • Add crème fraiche and continue to whip until it has formed a stiff peak
  • Add cardamom and continue whisking to incorporate

Step 5 ~ Candied Almonds

  • In a pot combine brown sugar, vanilla and water
  • On medium heat bring to a slow boil until it looks like caramel
  • Add the almonds in and reduce until there is no more liquid in the pot or between the almonds.
  • Pour the almonds onto a baking sheet pan and cool
  • Once cooled put it into a Ziploc bag and crush the nut mixture until it's a really rough crunch

Step 6 ~ The Big Finish

  • Heat butter in a pan until liquid
  • Add a folded crepe, heat and flip until both sides are golden
  • Add apples to the pan and heat.
  • Plate the crepe and soon the apples and sauce over the top
  • Top the dish with the cajeta sauce
  • Top with almonds and a scoop of the cream
  • Dust with powdered sugar

Jenny's Tip: - The candied almonds are a "popycock" style which are usually cashews or pecans with popcorn. In a pinch you could use the store bought variety but almonds are much better and doing them yourself is easy and makes this dish your very own.

Allspice (ground)

Allspice (ground)

Dark-brown berries with a clove-like taste, used with vegetables, soups, pickles and sweet dishes.

Apple Pie Spice

Apple Pie Spice

Ooh - so good! Apple Pie Spice perfectly combines sweetness from caramelized apples contrasted delightfully with a perfect blend of exotic spices.

Cardamom Seed - Green (ground)

Cardamom Seed - Green (ground)

Cardamom has a unique flavor and aroma that defies the boundaries of normal sensory comparisons. It is compellingly strong, yet delicate; sweet, yet powerful; with an almost eucalyptus freshness.

Cinnamon Quills (whole) 15g

Cinnamon Quills (whole) 15g

Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savory foods. Ground cinnamon quills is the best grade of cinnamon to use in the majority of cooking applications.

Cinnamon Quills, ground

Cinnamon Quills, ground

Ground cinnamon quills is the best grade of cinnamon to use in the majority of cooking applications.