Duncan's Light Crepes and Chef Jaime's Apple Filling


Another delicious recipe to enjoy with Duncan and Jaime!

Yield: 15 crepes
Prep time:  15 minutes
Total time: 25 minutes


Ingredients for Crepes

  • 4 eggs
  • 2 ½ cups of flour
  • 2 ½ cups of reduced fat milk
  • 3 tablespoon of unsalted butter (melted)
  • Vegetable oil for the pan
  • Vanilla extract

Ingredients for Filling

  • 15 small apples (Melissa’s Produce Crimson Gold Apples.  Cut and remove seeds.  Leave on the skin).
  • 1 Tablespoon Vanilla extract
  • 1 Teaspoon Cinnamon
  • 1 Orange
  • 3 Tablespoons of butter

Directions for Crepes
Lightly coat a sauté pan with vegetable oil and preheat.  Whisk four eggs in a mixing bowl and slowly add the flour, milk and butter.  Continue whisking all ingredients to avoid lumps. After everything is mixed, add a tablespoon of vanilla extract. Pour one ladle of the mixture onto the sauté pan while holding and turning the pan off the heat.  After the pan is fully coated with the crepe mixture, return to the simmering burner.  Crepe will be ready to turn (or flip if you are daring) when it’s cooked and lightly brown underneath. Cook the other side and place on a plate.  Continue this process for each crepe.

Directions for Filling
Lightly coat a sauté pan with butter. Slow cook the sliced apples on high heat. Sprinkle a tablespoon of vanilla extract and a teaspoon of cinnamon on top of the apples.  Zest one orange and then squeeze the juice of the orange into the filling. Stir and shake the pan and reduce the heat to a simmer while the crepes are being prepared.

Directions for Plating
Pour Melissa’s vanilla dessert sauce onto a decorative plate. Put the crepe on top of the sauce.  In the center of the crepe, place two spoonfuls of the apple filling.  Fold the crepe into three sections.  Top the crepe with some vanilla icecream and place three apples and sauce on top. Drizzle with Melissa’s raspberry dessert sauce and enjoy!


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