The sweetness of the batter is balanced by a gentle tartness from the fruit, creating a harmonious, expressive flavor. The dish combines the tenderness of thin crepes with the juiciness and aroma of the apple filling. As the apples caramelize, they turn soft, rich, and intensely fragrant, while the spices highlight their flavor and add depth. This dessert can be served warm or chilled and always tastes exceptional
In a bowl, whisk the eggs with sugar and a pinch of salt. The salt helps balance the flavor and enhances the sweetness.
Gradually add the flour, a few spoonfuls at a time, mixing well until smooth. The consistency should resemble thick cream.
To avoid lumps, start by adding the milk little by little — about 2 tablespoons at a time — stirring thoroughly after each addition. Then pour in the rest of the milk, mixing continuously until the batter is smooth and pourable.
Finally, add the oil and mix again. This makes the crepes more elastic and prevents them from sticking to the pan.
Heat a skillet over medium heat and lightly grease it with oil. Wipe off any excess with a paper towel. Since the batter already contains oil, you’ll only need to grease the pan before the first crepe.
Pour a thin layer of batter into the pan, swirling to spread it evenly, and cook on both sides until golden. Adjust the heat as needed to prevent burning.
For the filling, peel and core the apples, then cut them into small cubes. It’s best to use firm, sweet-tart varieties that hold their shape and provide a balanced flavor.
In a skillet, melt the butter over medium heat. When it turns clear and starts to foam slightly, add the diced apples.
For the filling, choose firm, sweet-tart apples. They hold their shape during cooking instead of turning to mush, so the pieces stay juicy and distinct in the filling. Their gentle acidity balances the sweetness, keeping the dessert harmonious rather than cloying. These apples also add a vivid aroma and natural freshness that make the crepes taste livelier and more appealing.
Sauté the apples for 2–3 minutes, stirring constantly so they don’t burn and are evenly coated in butter.
Add the sugar, cinnamon, ginger, and a pinch of salt. Stir well to coat the apple pieces evenly with the spices.
Continue cooking for another 7–10 minutes, until the apples become soft and the mixture takes on a caramelized color and aroma.
Transfer the apple filling to a bowl and let it cool for about 15 minutes.
Place about 1½ tablespoons of the filling in the center of each crepe. Fold in the sides, then roll tightly to form neat crepes.
