Quick Summary: A beggar's purse, also called a crepe purse, is a thin French crepe filled with caramelized cinnamon apples, then gathered into a pouch and tied shut. Known in French as an aumônière, it turns simple apple crepes into a plated dessert. This recipe makes 9 purses and works with sweet or savory fillings.
Beggar's purses (apple cinnamon crepes)
Once you have mastered French crepes, try serving them as beggar's purses, crepe bundles tied into a pouch and filled with caramelized apples and warm cinnamon. This simple twist turns apple crepes into a plated dessert.
Make the crepes ahead of time using this recipe, basic crepes, or Parisian crepes, then fill with seasonal fruits and get creative with sweet and savory variations.
If you love apple desserts, try easy Apple Pancakes, simple Apple Crumble Bread, or a simple Sponge Apple Cake.
What is a beggar's purse?
A beggar's purse is a crepe tied like a pouch, originally filled with caviar and creme fraiche and served as a savory bite. Today it is often made as a dessert with sweet fillings like caramelized apples.
Its name comes from the pouch-like alms purse carried in the 14th century to give money to people experiencing poverty. In French, it is called an aumônière de crêpes, where "aumônière" means alms purse or almoner's pouch.
Why you'll love this recipe
- Simple ingredients: a basic crepe batter and caramelized apples are all you need.
- Make-ahead friendly: cook the crepes and filling in advance, then assemble before serving.
- Sweet or savory: the pouch works with fruit fillings or savory options like mushrooms and cheese.
- A plated finish: tying each crepe into a purse turns a simple dessert into a dinner-party plate.
- Classic French technique: the aumônière is a traditional way to serve crepes across France.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Eggs: Use whole, large eggs at room temperature.
- Flour: Use all-purpose flour.
- Milk: Choose whole, 2%, or 1% milk.
- Vanilla extract: Add Madagascar Bourbon Pure Vanilla for flavor.
- Orange flower water: Add optionally to bring aroma.
- Salt: Add to enhance flavor.
- Butter: Use unsalted butter. Melt it for the batter, and cube for caramel.
- Apples: Select Golden or Granny Smith. They keep their shape when cooked.
- Sugar: Use granulated white for caramel.
- Orange juice: Use fresh-squeezed or store-bought.
- Cinnamon: Add ground cinnamon for flavor.
Equipment
A few basic tools make these apple crepe purses easier to prepare:
- Crepe pan or nonstick skillet
- Large mixing bowl
- Flour sifter
- Hand whisk
- Ladle or small measuring cup
- Saucepan for the caramel
- Wooden spatula
- Toothpicks or kitchen string for tying
How to make cinnamon apple crepes
Step 1. To make the crepe batter, sift the flour into a large bowl. Add the eggs, salt, vanilla, and orange flower water, then whisk until smooth.
Step 2. Gradually add the water and cold milk in small portions, mixing well after each. Whisk in the melted butter, then let the batter rest for 2 hours at room temperature.
Step 3. Heat a crepe pan and pour in about ¼ cup of batter, tilting to coat the bottom. Cook until the edges turn golden, then flip and brown the other side. Repeat with the remaining batter.
Step 4. To make the filling, peel the apples and cut them into small cubes.
Step 5. Melt the sugar with water in a pan until it caramelizes, then stir in the butter.
Step 6. Add the apple cubes and orange juice, sprinkle with ground cinnamon, and cook gently over low-medium heat for 10 minutes.
Step 7. To assemble, place one tablespoon of the caramelized apples in the center of each crepe.
Step 8. Gather the edges of the crepe toward the center to form a pouch, then tie with one or two toothpicks. Serve 1 or 2 purses per person.
Expert tips
- Rest the crepe batter for 2 hours. This helps the flour fully hydrate, making your crepes tender and easy to fold.
- Use a nonstick crepe pan for smooth, even cooking and easy flipping without tearing.
- Cook crepes over medium-low heat to avoid burning and get a nice golden color.
- Caramelize sugar slowly. Be patient with the caramel to develop a rich flavor without burning.
- Keep crepes warm. Stack cooked crepes between sheets of parchment paper and cover with a kitchen towel to stay soft and pliable while you finish.
- Remove toothpicks before serving: if you use toothpicks to hold the purses together, take them out before eating. Be especially careful when serving to children.
Recipe variations
This recipe adapts easily to what you have on hand:
- Different apples: swap Golden or Granny Smith for Honeycrisp or Braeburn, which also hold their shape.
- Pastry version: for a firmer purse, make the pouches from puff pastry or phyllo instead of crepes.
- Add warm spice: stir in a pinch of nutmeg, cardamom, or vanilla with the cinnamon.
- Boozy caramel: add a splash of Calvados, rum, or Grand Marnier to the apples.
- Mixed fruit: combine apples with pears, mandarins, or dried fruit for a richer filling.
- Serve with a drizzle: top each purse with caramel sauce or a scoop of ice cream, the way many French aumônière desserts are plated.
- Other crepe fillings: once you master the pouch, try banana Nutella crepes or turn leftover crepes into a mango crepe cake.
Filling ideas for beggar's purses
Sweet fillings:
- Caramelized apples (recipe below)
- A mix of caramelized fruits like apples, pears, and mandarins
- Caramelized bananas or pineapple
- Peaches with candied ginger and cottage cheese
- Mango with passion fruit
Savory fillings:
- Sautéed mushrooms with garlic and thyme
- Spinach and feta cheese
- Caramelized onions with goat cheese
- Roasted butternut squash with sage and Parmesan
- Smoked salmon with cream cheese and dill
What to use to tie crepe purses
You can tie your crepe purses with a variety of attractive options: a long sprig of blanched chives, strips of fresh or candied orange or lemon peel, licorice laces, a vanilla pod cut in half, toothpicks decorated with small pieces of fruit at each end, kitchen string, raffia, or bamboo skewers. These add both charm and function to your presentation.
Storing & freezing
Store apple-filled crepes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a low oven or microwave just until heated through, so they stay tender and flavorful.
Avoid freezing, as it may affect the crepe texture. While plain crepes freeze well, freezing crepe purses filled with fruit or creamy fillings may affect the crepes' texture and moisture.
If you want to freeze, freeze the crepes and filling separately, then assemble and warm just before serving for best results.
Recipe FAQ
What is a beggar's purse?
A beggar's purse is a thin crepe filled and gathered into a small pouch, then tied shut. In French, it is called an aumônière. It can be sweet, like this apple version, or savory.
Why is it called a beggar's purse?
The name comes from the alms purse carried in the 14th century to collect coins for the poor. The tied crepe looks like that small pouch, which is where the name comes from.
Can you make beggar's purses with pastry instead of crepes?
Yes. Beggar's purses are also made from puff pastry or phyllo. This recipe uses crepes for a softer, more tender bite, but the pastry versions hold their shape better.
Can I make apple crepe purses ahead of time?
Yes. Cook the crepes and the apple filling separately up to a day ahead, keep them in the fridge, then assemble and warm the purses just before serving.
What apples are best for the filling?
Golden or Granny Smith apples work best because they hold their shape when cooked. Honeycrisp and Braeburn are good alternatives.
Can you freeze beggar's purses?
It is better not to freeze the assembled purses, as the filling changes the crepe texture. Freeze the plain crepes and the filling separately, then assemble after thawing.
How many calories are in an apple crepe purse?
Each serving has about 220 calories, based on the recipe as written.
Love apple desserts? Try these next!
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PrintRecipe card
Beggar's Purses (Apple Cinnamon Crepes)
Beggar's purses are thin French crepes tied into a pouch and filled with caramelized cinnamon apples. This simple apple cinnamon crepes recipe turns everyday crepes into a plated dessert you can make ahead and serve to family or guests.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus resting time)
- Yield: 9 1x
- Category: Crepes
- Method: Cooking
- Cuisine: French
Ingredients
For the crepe batter:
- 2 large eggs at room temperature
- â…” cup + 2 tablespoons (100 g) all-purpose flour
- 1 cup + ½ tablespoon (250 ml) milk
- 2 tablespoons (30 ml) water
- ½ teaspoon vanilla extract
- 1 tablespoon orange flower water (optional)
- 1 pinch of salt
- 0.5 oz. (15 g) butter
For the apple filling:
- 3 large apples (Golden or Granny Smith apples)
- â…” cup (150 g) sugar
- 3 tablespoons (45 ml) water
- 2.1 oz. (60 g) butter
- ⅓ cup + ½ tablespoon (85 ml) orange juice
- 1 pinch of ground cinnamon
* If needed, please refer to Baking Conversion Charts.
Instructions
- To make crepe batter, sift flour into a large bowl. Add eggs, salt, vanilla extract, and orange flower water, and mix with a hand whisk. Add water and cold milk in small portions, mixing well. Melt butter, pour into the mixture, and whisk. Let it stand for 2 hours at room temperature.
- Pour a ladle of batter (about ¼ cup) and tilt and rotate the crepe pan to distribute it and cover the bottom. When the crepe's edges turn golden and come off the pan, turn it over with a heatproof plastic spatula or flexible turner. Let it brown on the second side. Continue with the remaining batter.
- To make the apple filling, peel apples and cut them into small cubes. Melt the sugar with water in a pan to make the caramel. Shake the pan and let it brown. Add butter and mix with a wooden spatula. Add apple cubes and orange juice, and sprinkle with ground cinnamon. Cook over low-medium heat for 10 minutes.Â
- To assemble purses, top each crepe with one tablespoon of the caramelized apples. Gather the edges of the crepe toward the center, fold, and tie with 1 or 2 toothpicks. Serve 1 or 2 per person.
Notes
- Rest the crepe batter for 2 hours. This helps the flour fully hydrate, making your crepes tender and easy to fold.
- Use a nonstick crepe pan for smooth, even cooking and easy flipping without tearing.
- Cook crepes over medium-low heat to avoid burning and get a nice golden color.
- Caramelize sugar slowly. Be patient with the caramel to develop a rich flavor without burning.
- Keep crepes warm. Stack cooked crepes between sheets of parchment paper and cover with a kitchen towel to keep them soft and pliable while you finish.
- Use Golden or Granny Smith apples since they hold their shape while cooking.Â
- If you use toothpicks to assemble the purses, make sure to take them out before eating, and be especially careful when serving to children.
Nutrition
- Serving Size: 1
- Calories: 220
- Sugar: 24 g
- Sodium: 91 mg
- Fat: 8.4 g
- Saturated Fat: 5 g
- Carbohydrates: 34.3 g
- Fiber: 2 g
- Protein: 3.4 g
- Cholesterol: 57 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was originally published on February 10, 2018. It has been revised to include improved content and photos.
Veena Azmanov says
This is such an innovative idea. The name is unique and surprising too. Love the delicious combination.
Irina says
Thank you, Veena!
Anita says
What a creative name for the dessert. And it's a great way to use crepe skins, and I love you can change the filling to make all kind of variations. 🙂
Irina says
Please, enjoy the recipe, Anita. Thank you for visiting the recipe:)
Ashley says
The first time I had one of these was in Giverny in high school! I'm going to attempt to try this on my own!
Irina says
Here we go, Ashley. I am glad that I brought some good memories to you:)
Kelly Anthony says
I'm loving this crepe recipe. I've never seen the beggar’s purse before but I love the idea and think they would be so fun to serve at any gathering.
Irina says
Yes, Kelly, these crepe presentation is perfect for parties. Please, enjoy the recipe!
Katie says
This looks amazing! Can't wait to try it.
Irina says
Thank you, Katie!
Chris Collins says
Those caramelized apples spilling out is just incredible!!!
Irina says
Thank you, Chris!
Emily Liao says
I've never had anything like this until today - and oh man I have to say it was so good! The caramelized apples in this are really the cherry on top.
Irina says
Thank you so much for your feedback, Emily!
Krissy Allori says
Holy smokes! This is making my mouth water. How can you not love that delicate pastry filled with amazing sweet apples.
Irina says
Thank you, Krissy! Please, just make this dessert and enjoy it!
Sara Welch says
This was a really fun recipe to make and definitely great to enjoy eating! Even my picky eaters gobbled these up!
Irina says
Thanks for letting me know that your family enjoyed these crepes, Sara!
Sadia Malik says
I have never heard of the name, curious how this name was given. These crepes look delicious.
Irina says
The dessert got its name from a pouch-shaped form of the alms purse worn on the belt and containing the money. Beggar's purse dessert is called "aumônière" in French, which is translated "chaplain."
Kait says
What a pretty and creative way to serve crepes! These served with the caramelized apple filling sound absolutely amazing. I can't wait to try!
Irina says
You will love it, Kait! Guaranteed!
Noelle says
You had me at crepes, love all the flavors you added to this recipe!
Irina says
Thank you, Noelle! Please, enjoy the recipe.
Carrie Robinson says
This is such a great recipe idea! Like apple dumplings almost. 🙂
Irina says
Yes, this crepe presentation is very cute. Thank you, Carrie.
Jeannette says
I definitely need some purse saving recipes right now. Thanks for sharing such a wonderfully simple and afforable recipe that everyone will enjoy!
Irina says
IYou have made me smiling:) Please, enjoy the recipe, Jeannette!
Justine says
So good with all the apples I had picked last weekend.
Irina says
Please, make it and enjoy, Justine!
Krissy Allori says
Holy smokes these sound amazing. My mouth is watering just looking at the pictures. I'm going to save this recipe to try in the near future.
Irina says
You will love it, Krissy! Please, enjoy the dessert:)
Elaine says
The recipe I NEED to try! One of those recipes I haven't tried yet, and that is quite rare 🙂 Can't wait to try these crepes out!
Irina says
You will fall in love with this dessert, Elaine! Please, let me know how it went:)
Kushigalu says
Something new to me. Looks so good and love the flavors. Must try!
Irina says
Here we go! Please, enjoy the recipe, Kushigalu!
Lima Ekram says
I just tried this recipe - it was incredible - the whole family loved it!
Irina says
Thank you, Lima, for letting me know!
Claudia Lamascolo says
The family will love these crepes. What a great dessert it is!
Irina says
Claudia, thanks for stopping by. Please, enjoy the recipe.
Beth says
These look so yummy and tasty! So excited to give this a try! My family is going to love this!
Irina says
Oh, you will love these crepes, Beth! It is guaranteed. 🙂
Megan Lehr says
I've never heard of this before, but I love crepes! This has my mind spinning with possibilities for what to place inside!
Irina says
Megan, sweet or savory fillings are perfect for making these Beggar's purses. Please, enjoy the recipe.
Veena says
I love the recipe, and I love the name to it too. Cute and very innovative. The perfect dessert, unique and special for a party. Thanks.
Irina says
You are very welcome, Veena. Please, enjoy the recipe. 🙂