Recipe by: Erin Anz
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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October 7, 2025
I've been making this yummy crepe recipe for several years for my family. The apples combined with the cinnamon custard shout fall! it's a fun twist on regular crepe recipes. So if you want to try something new give it a whirl- I know you'll enjoy it.
P.S. Most of the components are better made ahead which is really nice in my book!
In a medium size mixing bowl place the milk (1 ½ cups), eggs (3 whole), melted butter (2 Tbsp), flour (1 ¼ cups), and sugar (2 Tbsp). Mix with an immersion blender or with a whisk until smooth. Place in a covered container and refrigerate overnight.
This long rest in the fridge is essential to tender crepes.
When you're ready to cook, heat an 8 inch non-stick skillet on medium until hot. Spray a light coat of cooking spray in the pan then wipe out with a paper towel. Take about 2 tablespoons of the crepe batter and pour it into the hot pan. Quickly swirl the pan until the batter coats the bottom.
For some reason the first crepe usually fails! So if this happens to you just keep going and it will get better!
Cook for about one minute until the underside is golden then flip and cook on the other side for about 30 seconds. Remove from the pan and repeat with remaining batter.
In a small saucepan, heat half-and-half (1 ¼ cups) over medium heat until it just begins to simmer. Remove from the heat, add cinnamon stick, (1) cover, and let steep for 10 minutes. Discard the cinnamon stick.
In a small bowl, whisk together egg yolks (3), sugar (½ cup), cornstarch (2 tsp), and vanilla (½ tsp) until smooth.
Slowly drizzle in about ½ cup of the hot half-and-half, whisking constantly to prevent scrambling.
Pour the tempered egg mixture back into the saucepan with the remaining hot half-and-half, whisking as you go.
Place the pan over medium heat and cook, stirring constantly, until the custard thickens and just a few bubbles break the surface.
Immediately pour the custard through a fine-mesh strainer into a clean bowl to remove any lumps.
Let cool for 5 minutes, then press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until chilled and set.
In a large saucepan, combine the apples (4), butter (4 Tbsp), sugar (⅓ cup), cinnamon (1 tsp), and salt (1 pinch). Cook over medium-high heat, stirring occasionally, until the apples are tender and the juices have thickened slightly, about 10 minutes. Remove from the heat.
On a small plate, spread 2–3 tablespoons of the chilled custard sauce. Spoon about 3 tablespoons of the apple filling onto the center of a crepe, then roll or fold the crepe into quarters, whichever you prefer. Place on top of the custard, drizzle with caramel sauce, and finish with a sprinkle of flaky salt. Serve immediately and enjoy!
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