Dessert Crepe Recipe with Apples and Cointreau

apple crepes with cointreau

Seeking more apple dessert recipes? Try apple crepes. This recipe features sauteéd Granny Smith apples with brown sugar and Cointreau. It's like apple pie but without all the hassle of a pie crust. Quick, simple, and satisfying! 


  • dessert crepes
  • 4 Granny Smith apples, peeled, cored, sliced and cut into ¾ inch pieces
  • 2 tbsp unsalted butter
  • ¼ cup brown sugar
  • 1 tbsp Cointreau or brandy
  • ½ cup apple juice
  • 1 tsp cornstarch dissolved in 1 tbsp of cold water
  • 2 teaspoons of cinnamon sugar

Preheat oven to 350 degrees. Melt butter and sugar in a sauce pan over medium heat. Add apples and cook 10 -15 minutes until caramelized and softened. Stir frequently and don't cook too long or you'll have applesauce!

Remove apples and set aside. Deglaze your pan with the apple juice and Cointreau. Add the dissolved cornstarch and cook 1-2 minutes until thickened. Add the apples back to the mixture, stir to combine, and remove from the heat.

To assemble crepes: Lay each crepe on a flat working surface. Add ½ cup of the mixture to the middle of each crepe and roll up. Place the crepe in an oiled baked dish. Repeat with remaining crepes. Sprinkle the tops of each crepe with cinnamon sugar. Bake for 10 minutes.

Hint: We used Cointreau for this dessert crepe recipe because we happened to have some on hand and we like the flavor, but you could use any brandy, including Calvados, the French apple brandy.

Yield: 8 servings (1 crepe roll each) 

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