Crêpes Normande is like apple pie in a crêpe. In fact, you can use apple pie filling if you like but we prefer fresh apples lightly sautéed in butter.

It is a quick dessert to fix. Top it with whipped cream or ice cream–maybe drizzled with a little caramel syrup.

For the crêpes:


  • 1 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large eggs
  • 3 tablespoons granulated sugar
  • 1 tablespoon vegetable oil
  • 1 pinch salt


  1. Sift the flour into a medium bowl. Make a well in the center.
  2. In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt. Add to the flour and whip to a smooth batter. Refrigerate the batter for two hours.
  3. Heat a crêpe pan on medium high heat. Brush with butter.
  4. Measure of batter into the hot pan. Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer.
  5. Cook until bubbles appear and the bottom of the crêpe is a nice even, golden brown.
  6. Use a pallet knife or thin, sturdy spatula to turn the crêpe. Cook the second side only it is a blonde color, not as dark as the first side.
  7. Remove the crêpe to a sheet of parchment paper or waxed paper and repeat with the rest of the batter.

For the filling:


  • 3 tart apples, diced
  • 3 tablespoons butter
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • Powdered sugar


  1. Sauté the apples in the butter until almost tender. Stir in the sugar and cinnamon and cook until the apples are tender and the sugar crystals have dissolved.
  2. Fill the crêpes and fold as desired. Sprinkle with powdered sugar.

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