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Apple, Honey and Swiss From Here Crepes

4 portions


  • 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


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • 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.


Fruity and sweet

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).

See wines