Soured Milk Crepes with Caramelized Apples

Delicious thin crepes made with soured milk, filled with apples in caramel sauce. This is so tasty and filling: this quick, budget-friendly recipe is sure to surprise you. I highly recommend it!

Soured Milk Crepes with Caramelized Apples

Thin crepes made with soured milk, filled with cinnamon-caramelized apples - a quick, budget-friendly dessert made in a skillet.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 crepes

Course: Blini and pancakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Batter

• 2 cup soured milk
• 1.5 cup flour
• 0.5 cup sugar
• 1 pinch salt
• 2 eggs
• 5 g vanilla sugar
• 2 tbsp vegetable oil

Filling

• 4 apples
• cinnamon to taste
• 100 g sugar 30 g for the apples plus 70 g for the caramel
• 2 tbsp butter

Method

 

Crepes

1. Whip the eggs with the salt, sugar, and vanilla sugar into a fluffy foam. Pour in the soured milk, add the flour, and finish with the vegetable oil. The batter is ready.
2. Fry the crepes. If they seem a bit thick, add a little water to the batter - that's what I did.

Filling

1. Wash, peel, and chop the apples. Sprinkle with 30 g of sugar and the cinnamon.
2. In a skillet, melt 2 tbsp of butter and add 70 g of sugar. Dissolve the sugar in the butter.
3. Add the apples to the caramel and cook, stirring constantly. This happens fast, so don't step away.
4. Spoon the filling onto a crepe and fold it up. All done. Bon appetit!
   

Notes

Soured milk gives the crepes a pleasant tenderness - a great way to put it to good use.

Tips

• If the crepes turn out a bit thick, add a little water to the batter - that's what I did.
• Caramelization happens fast - keep stirring the apples constantly and don't step away from the stove.