Fullers Sugarhouse

Maple Apple Crepes


For the Filing

  • 4 tart cooking apples, such as Granny Smith, peeled, cored, and diced
  • 1 tablespoon lemon juice
  • ½ cup apple juice
  • ½ cup raisins or dried cherries
  • ¼ cup Fuller’s Sugarhouse pure maple sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup red currant jelly or apple jelly
  • amount you desire Fuller’s Sugarhouse pure maple cream

For the Crepes

  • 2 eggs, beaten
  • 1 ½ cups milk
  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • ¼ teaspoon salt


  1. Prepare filling. In a large skillet toss together apples and lemon juice. Stir in apple juice, raisins or dried cherries, sugar, cinnamon and nutmeg. Bring to a boil over medium-high heat; reduce heat. Simmer uncovered for 5 minutes or just until apples are tender. Stir occasionally.
  2. Stir in jelly, let cook for 5 more minutes. Lower heat to keep warm.
  3. Prepare crepes. In a blender, combine all ingredients until smooth.
  4. Heat a lightly greased small skillet over medium-high heat. Remove from heat and pour 2 tablespoons of batter onto skillet; lift and tilt skillet to spread batter evenly.
  5. Place skillet back on heat and cook for 1 minute or until brown on one side. Turn crepe over to cook the other side.
  6. Slide crepe onto a paper towel-lined plate. Repeat with the remaining batter.
  7. Once crepes are cooked, spread ¼ cup of apple mixture over each crepe. Fold crepe over and place a spoonful of Fuller’s Sugarhouse pure maple cream over filled crepe.