These Rosemary Apple Crêpes are light, delicious, and perfect for lunch. Simply stuff one French Crêpe with apple slices, cheddar cheese, and fresh rosemary, and then lightly grill.
It’s no secret that I love crêpes– I crave them for breakfast, lunch, dinner, dessert, and even for snacks in between! If you’ve kept up with Champagne Tastes over the last few months, you know that I’ve been on a crêpe-binge– a crêpe-stravaganza— and have filled your phone screens and work computers with all things crêpe. You’re welcome. Let’s do this again, shall we? Today– Rosemary Apple Crêpes– another simple and delicious way to fill your French Crêpes.
I’m going to let you in on a secret now– if you love stuffed crêpes, but aren’t always sure what to use to fill your delicate, lacy French pancakes, think of it like a sandwich. Anything you could use to fill a hot sandwich can most definitely go in your crêpes. If you’re used to making panini– even better. Simply take a crêpe, fill about a quarter of it with fillings, fold it up, and then heat it on a skillet.
Making Rosemary Apple Crêpes
For these Rosemary Apple Crêpes, start with a crêpe, a few thin apple slices, and some fresh rosemary. Next, grate some sharp white cheddar cheese (I use about 1/4 a cup, but if you adore cheese, just go ahead and add more, you do what you want!). Make sure you’re freshly grating your cheese– pre-shredded cheese doesn’t melt as quickly, and we want a fast melt to keep the crêpes from over-cooking. (Actually, always try to use a block of cheese and grate it– freshly grated cheese tastes better than pre-shredded.) Spread all your toppings on to 1/4 of the crêpe, fold it in half like a book, then fold it in half again. Set the whole thing on a non-stick pan over medium heat, and cook it until the cheese is melted. When you’re finished, keep going! Be crêpe-crazed like me– Have two stuffed crêpes!
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Rosemary Apple Crêpes
Makes 1 stuffed crêpe
- 1 French Crêpe (See Recipe Notes)
- 3 thin slices of apple
- small handful fresh rosemary
- 1/4 cup sharp white cheddar, freshly grated
Heat a nonstick pan over medium-low heat.
To prepare crêpe- lay crêpe on flat surface. Cover 1/4 crêpe with cheese, herbs, and then apples. Fold crêpe in half, folding the empty part of the crêpe over the half with toppings. Fold in half again.
Set crêpe in pre-heated pan, and cook until the cheese melts.
Follow link for basic French Crêpes recipe