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Wholewheat Crêpes with Stewed Apple & Cinnamon
Recipe

Wholewheat Crêpes with Stewed Apple & Cinnamon

Dessert • South Africa

Wholewheat crêpes filled with softly stewed apples, cinnamon and a hint of lemon, then folded and served warm.

Why smarter

Wholewheat flour adds fibre and a nuttier taste, while the filling relies on naturally sweet apples with just a small amount of added sugar and no cream-based sauces.

Chef tip

Keep the pan on medium heat and swirl the batter quickly—thin crêpes cook fast and stay tender. If the batter thickens while standing, loosen with a splash of milk.

Soft line

Comforting, classic and a little lighter.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Wholewheat flour 90.000 g wholewheat flour
2 Salt 1.000 pinch salt
3 Eggs 2.000 eggs
4 Low-fat milk 300.000 ml low-fat milk
5 Vanilla essence 2.500 ml vanilla essence optional
6 Canola oil 5.000 ml canola oil plus extra for lightly greasing the pan
7 Apples, peeled, cored and diced 3.000 medium apples about 450 g prepared
8 Water 60.000 ml water
9 Ground cinnamon 5.000 ml ground cinnamon 1 tsp
10 Brown sugar 15.000 ml brown sugar 1 Tbsp (adjust to taste)
11 Lemon juice 10.000 ml lemon juice 2 tsp
12 Raisins 20.000 g raisins optional
13 Plain low-fat yoghurt, to serve 120.000 g plain low-fat yoghurt optional topping

Method

  1. Make the filling: add the diced apples, water, cinnamon, brown sugar and lemon juice to a small pot. Bring to a gentle simmer.
  2. Cook 8–10 minutes, stirring now and then, until the apples are soft and saucy. Stir in raisins (if using), then cover and set aside to keep warm.
  3. Make the batter: whisk the flour and salt in a bowl. Whisk in the eggs, then gradually whisk in the milk and vanilla until smooth. Whisk in the canola oil.
  4. Rest the batter for 5 minutes while you heat a non-stick pan (about 24–26 cm) over medium heat. Lightly grease the pan with a little oil.
  5. Pour in about 60 ml (1/4 cup) batter and swirl to coat the base thinly. Cook 45–60 seconds until set and lightly golden underneath.
  6. Flip and cook 20–30 seconds more. Slide onto a plate and repeat with the remaining batter (makes about 8 crêpes).
  7. To assemble, spoon a line of warm stewed apple down the centre of each crêpe, then roll or fold into quarters.
  8. Serve 2 crêpes per person with a spoon of plain low-fat yoghurt on top (optional) and a pinch of extra cinnamon if you like.