The Advent season smells of cinnamon, roasted almonds, and sweet apples. These Christmas crêpes with baked apple filling are just right for the cozy Christmas season. Not only is this recipe quick to make, but it also transforms any kitchen into a little Christmas bakery. Whether for an Advent brunch, a family celebration, or as a winter comfort dessert.
Crêpes are a classic that almost everyone loves. During the Christmas season, however, they get an aromatic upgrade: caramelized apples, cinnamon, nuts, and raisins create a warm, cozy aroma that instantly spreads Christmas cheer. The delicate, thin crêpe shell harmonizes perfectly with the fruity-sweet filling. What’s more, the recipe is wonderfully easy to prepare in advance – a real advantage when guests are coming or you want to relax and enjoy yourself.
The crêpes are also delicious simply coated with cinnamon and sugar or Nutella, just like the classic version from the Christmas market. The baked apple filling can also be used to make a creamy dessert in a glass. There are almost no limits to your imagination and personal preferences.
The ingredients: Simple, classic, Christmassy
For the dough, you only need a few basic ingredients such as flour, milk, eggs, and vanilla, which you probably already have at home. The filling consists of apples roasted in butter, sugar, and Christmas spices—a kind of quick baked apple that makes a perfect Christmas filling.
Christmas crêpes with baked apple and cinnamon filling
Ingredients
For the crêpe dough
- 250 g flour
- 500 ml milk
- 3 eggs
- 1 pinch salt
- 2 tbsp sugar
- 1 tsp Vanilla extract (or vanilla pulp)
- 1/2 tsp cinnamon
- 1 tbsp melted butter
For the baked apple and cinnamon filling
- 2 large apples
- 1 tbsp butter
- 2-3 tbsp brown sugar or honey
- 1/2 tsp cinnamon
- 1-2 tbsp chopped nuts
- 2 tbsp raisins
- 2-3 tbsp cream for deglazing
Instructions
- For the crêpe batter, mix the flour, salt, sugar, and cinnamon in a bowl. Whisk the eggs and milk together and slowly pour into the flour mixture, stirring constantly. Stir in the vanilla and melted butter. Let the batter rest for 10–20 minutes so that it becomes nice and smooth and elastic.
- For the baked apple filling, melt the butter in a pan. Add the diced apples and sauté briefly. Add the sugar/honey, cinnamon, spices, nuts, and raisins. Continue to simmer until the apples are soft. Deglaze with a little cream and reduce briefly to create a slightly thick sauce. Set the filling aside to keep warm.
- Heat a coated pan and lightly grease it. Pour in a small ladleful of batter, swirl the pan, and spread the batter thinly. Cook the crêpe on both sides until golden brown. Repeat this process until all the batter is used up.
- Spread 2–3 spoonfuls of baked apple filling on one side of each warm crêpe. Carefully roll up the wrap, cut it in half with a knife, and serve dusted with powdered sugar.
Tried the recipe?
I would love to hear your feedback on my recipe in the comments below. Have you perhaps modified the recipe or have an additional idea? Feel free to share it with me and the other readers.
I hope you enjoy trying it out, Genevieve
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