Gluten-Free Caramel Apple Crepes

Hi bakers,

I bake a lot! And by a lot, I mean four or more times a week and these are my new favorite treat. Caramel Apple Crepes are the perfect Fall breakfast. These incredible crepes are gluten-free but no one will miss the wheat. I ended up eating two right out of the pan plain and they were so delicious! I filled the crepes with a pie-worthy apple filling and then added a heavy drizzle of homemade caramel sauce. Top all that with real whipped cream and oh my these were phenomenal! I wanted the filling to taste like a real caramel apple so, I left the peel on for extra flavor. Honeycrisp apples made the best-tasting filling and the apples didn't fall apart after cooking. I hope you have fun making and eating these show-stopping crepes -Carolyn

Gluten-Free Caramel Apple Crepes 

Crepes (makes about 11 crepes)

2 large eggs

1 1/4 cups of milk

3/4 cup Cup4Cup gluten-free multipurpose flour

1/2 teaspoon salt

2 tablespoons granulated sugar

1/2 teaspoon vanilla

Mix all ingredients together and keep mixing until the batter is a bit elastic. You can use a blender but I just use a whisk.

Cook in a buttered non-stick pan with low sides over medium heat. Spoon out the batter and spread it thin as it is cooking. You can use a spatula or other tool to thin out the batter in the pan.  Turn over when the top is set but, be careful the crepes are thin and tear easily.

Cook about 30 seconds more on the second side. You can cook all your crepes and keep them warm under a tea towel until ready to serve. 

Apple Filling

4 cups Honeycrisp or another sweet-tart apple, chopped

1 tablespoon lemon juice  

up to 1/2 cup of water as needed

2-4 tablespoons brown sugar (depending on how sweet you would like the sauce)

2 teaspoons cornstarch

Wash and chop apples into 1/2-inch dice. Microwave apples and lemon juice in a covered microwave-safe dish for about 3 minutes or until the apples are soft. If apples do not have much juice in the bowl, add up to 1/2 cup of water or apple juice. Stir in the brown sugar mixed with cornstarch. Cook the apple mixture for another 30 seconds or until the filling has thickened. Stir and set aside to fill the crepes later.

Caramel syrup 

2 tablespoons butter

1 cup light brown cane sugar

2/3 cup water

Optional: 2 tablespoon cream

Heat up the butter until it browns and gets a caramel color and scent. Add water and brown sugar. Boil until the mixture thickens to a syrup consistency. This takes about 5 minutes on medium heat. Add cream if desired and enjoy!