The best fall dessert is cinnamon apple crepes with homemade whipped cream!
The Deets
One of my all-time favorite cozy fall recipes, one that I’ve been making since childhood, is cinnamon apple crepes with a generous topping of homemade whipped cream. It’s a tradition in my family, and every time I make it, the smell of cinnamon and apples fills the kitchen with that comforting autumn vibe. I also have a little secret ingredient that makes these crepes extra special: I add a splash of @mountainvalleywater sparkling water to the batter. The bubbles work magic, giving the crepes a lighter, more airy texture and helping them form those beautiful, lacy edges with perfectly crispy outer edges when they hit the pan.
Mountain Valley Spring Water has been my go-to for years, and for good reason. It’s bottled right at the source and has been a premium choice for American spring water for over 150 years. There’s just something about the fresh, clean taste that complements so many of my recipes, and it never disappoints. I love how it enhances the texture and flavor of the crepes, making each bite a perfect balance of light and crispy. You definitely have to try it for yourself! Full recipe below—hope you enjoy it as much as I do! Check out my other dessert recipes here.
Cinnamon apple crepes
Ingredients
For the crepes:
- 1 cup flour
- ½ cup Mountain Valley Spring Water
- ½ cup milk
- 3 eggs
- 1 tsp cinnamon
- ¼ tsp cardamom
- 4 tbsp butter melted (+ more for the pan)
- Sprinkle of sea salt
The rest:
- 2 apples cut into cubes
- 3 tbsp butter
- 2 tbsp brown sugar
- A drizzle of honey
- Whipped cream
- Powdered sugar for topping
Note: The batter can be made ahead of time and stored in the fridge overnight
Instructions
- Add crepe ingredients to a large pan and whisk until smooth and combined. Store in the fridge while you prep everything else.
- Dice apples and add butter to a hot skillet. Sprinkle brown sugar over top in a layer. Add apples over top along with a drizzle of honey. Cook on low heat, stirring often until apples are browned and softened.
- When ready to make crepes, brush butter in a crepe pan or a non stick skillet. Pour about ¼ cup batter into the pan (depending on pan size, you basically want an even layer of batter covered the bottom of the pan).
- Working quickly, tilt and rotate pan to evenly coat the bottom. When you notice the edges of the batter are browned (about 2 min or so) flip and cook the other side. It might take a try or two to get your crepe evenly layered on the bottom, but you’ll get the hang of it.
- Remove from pan and repeat until you have used all the batter. Top crepes with more butter, apples, whipped cream and a dusting of powdered sugar. Enjoy!
Made this recipe? Don’t gatekeep! Five stars? Chef’s kiss?
I’d love to hear it! Review or comment below.