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Apple and blueberry crepes

Pancakes filled with apple and blueberry compote

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  • Difficulty: Easy
  • Serves 4
  • Vegetarian

Preparation

Total time
40 Mins
Preparation time
15 Mins
Cooking time
25 Mins

For the crepes

  • 125g plain flour

  • Pinch of salt

  • 1 tbsp caster sugar

  • 2 eggs, beaten

  • 25g melted butter, plus extra for cooking

  • 250ml semi-skimmed milk

  • 3 tbsp cold water

For the filling

  • 1 large Bramley apple

  • 2 eating apples

  • Juice of 1 large orange

  • 4 tbsp blueberry conserve

  • 1 medium egg, beaten

  • 2 tbsp ground almonds

  • Icing sugar, to dust

For the crepes

  1. Put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.

  2. Next, heat a non-stick frying pan over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.

  3. Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat until you have made 6 large crepes.

For the filling

  1. Preheat the oven to 200°C/180°C/Gas Mark 6.

  2. Peel and core the apples and cut into rough dice. Put them in a small saucepan with the orange juice and half the blueberry conserve. Simmer over a low heat, stirring occasionally, until the apple is soft. Stir in the remaining conserve and leave to cool.

  3. Spoon a little of the cooked and cooled apple mixture across the centre of each crepe. Roll up into large 'cigar' shapes.

  4. Put the filled crepes on a baking tray lined with baking paper and brush all over with beaten egg. Sprinkle with the ground almonds and dust with icing sugar.

  5. Bake for 5-7 minutes, or until the crepes are golden and crisp.

  6. Serve with custard, ice cream or Greek yoghurt.

You will need

Non-stick frying pan

Saucepan

Baking tray

Baking paper

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