Description
These baked apple crepes with ricotta are an elegant fall brunch or dessert. Light, sweet, and cozy with tender crepes, apples, and creamy ricotta filling.
Ingredients
Units
Scale
for the crepes:
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1 cup water
- 2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted
for the filling:
- 3 medium apples, divided
- 1 tablespoon unsalted butter
- 4 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1 tablespoon brandy (optional)
- 1 1/2 cups ricotta
for serving (your choice):
- powdered sugar
- caramel sauce or maple syrup
- additional chopped apple
Instructions
- Make the crepe batter. In a large bowl, whisk together the eggs, vanilla, sugar, salt, milk, and water until the mixture is smooth. Add the flour a bit at a time, whisking until no lumps remain. Stir in the melted butter. Let the batter rest for 15–20 minutes while you prepare the filling.
- Prep the apples. Peel, core, and roughly chop the apples. Set aside about a third of the apple for a garnish.
- Cook the apples. Melt the butter in a skillet over medium heat. Add the apples, three tablespoons of maple syrup, and cinnamon. Cook, stirring often, until the apples are tender and starting to caramelize, about 5–7 minutes. If using brandy, add it to the pan and cook for an additional 30 seconds. Remove from heat and let cool slightly.
- Mix the ricotta filling. In a small bowl, stir together the ricotta and the remaining tablespoon of maple syrup until smooth.
- Cook the crepes. Preheat the oven to 400°F. Heat a nonstick skillet or crepe pan over medium heat, then brush it with a small amount of melted butter. Pour in about ⅓ cup of batter, tilting the pan quickly to spread it into a thin, even layer. Cook for about 1 minute or until the surface looks set and lightly golden. Flip the pan over to transfer the crepe to a plate, then keep cooking crepes with the remaining batter. (Don’t worry if the first one’s a little wonky — it happens.) You should have about 10 crepes in total.
- Assemble and bake. Lightly butter a 9x13-inch baking dish. Spread a spoonful of ricotta and a spoonful of apples across the center of each crepe, roll them up, and place seam-side down in the dish. Bake uncovered for 20–25 minutes, until the edges are golden and crisp.
- Serve with your choice of toppings. Dust with powdered sugar, top with caramel or maple syrup, and sprinkle over chopped apple.
Notes
Don't skip letting the crepe batter rest. This creates more tender crepes.
Keep your pan at a steady heat so the crepes cook fast and even. However, if the crepes start to burn, lower the heat as needed.
You don't need to flip and cook the crepes on the second side. They will finish cooking in the oven.
Use a large nonstick skillet — around 9 inches across the bottom. Most “12-inch” pans are that size once you measure the bottom part of the pan.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
