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Apple, Honey and Swiss From Here Crepes
4 portions
Ingredients
- 60 ml (4 tbsp.) apple juice
- 45 ml (3 tbsp.) honey
- 4 apples, peeled and sliced
- 8 crepes (about 25 cm or 9 in), store-bought or see recipe below
- 350 g (12 oz) of Swiss From Here, sliced
- 30 ml (2 tbsp.) icing sugar
Crepes (for 8 to 10 crepes)
- 3 large eggs
- 325 ml (1 1/3 cup) whole milk
- 200 ml (3/4 cup) all-purpose flour, unbleached
- 3 ml (3/4 tsp.) salt
- 75 ml (5 tbsp.) unsalted butter, melted
Preparation
- Heat the apple juice and honey in a large saucepan. Add the apples and cook until they are golden and tender but not soft. Keep warm.
- Divide the cheese equally for 8 crepes and spread it over just one quarter of each crepe.
- Divide the apple mixture for 8 crepes and place it on the cheese.
- Fold the crepes to form a triangle around the cheese and apple mixture.
- Bake for 1 minute to melt the cheese.
- Lightly powder each crepe with icing sugar and serve warm.
Crepes (for 8 to 10 crepes)
- Whisk the eggs, milk, flour and salt.
- If the batter is lumpy, pass it through a sieve to remove the lumps. Cover and let rest at room temperature for at least an hour.
- Whisk 45 ml (3 tbsp.) of melted butter into the batter.
- Heat a 22 cm (9 in) pan to medium high. Brush the remainder of the melted butter onto the pan. For each crepe, pour about 85 ml (1/3 cup) of batter into the pan. Tilt and turn the pan so the batter covers the entire surface. Return any excess batter to the bowl.
- Remove the edges of the crepe, then gently, but quickly flip the crepe over.
- Cook until the crepe is lightly golden and slide it onto a plate. Cover with waxed or parchment paper. Repeat with the rest of the batter.
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You can use these cheeses for this recipe
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Accompaniments

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).