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Apple Cinnamon Crepes Recipe (Beggar’s Purses)

French crepe filled with caramelized apples and cinnamon, served on a dessert table.
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5 from 21 reviews

Folded up and filled with caramelized apples and cinnamon, these Beggar’s purses (aka crepe purses) are the most elegant way to serve apple cinnamon crepes. Add this simple recipe to your menu to surprise your family and guests.

Ingredients

Scale

For the crepe batter:

  • 2 large eggs at room temperature
  • 2/3 cup + 2 tablespoons (100 g) all-purpose flour
  • 1 cup + 1/2 tablespoon (250 ml) milk
  • 2 tablespoons (30 ml) water
  • 1/2 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)
  • 2/3 cup (150 g) sugar
  • 3 tablespoons (45 ml) water
  • 2.1 oz. (60 g) butter
  • 1/3 cup + 1/2 tablespoon  (85 ml) orange juice
  • 1 pinch of ground cinnamon

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. To make a crepe batter, sift flour with a flour sifter in 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 and mix well. Melt butter, pour into the mixture, and whisk. Let it stand for 2 hours at room temperature.
  2. Pour a ladle of the batter (about 1/4 cup of batter) and tilt and rotate a crepe pan to distribute it and cover its bottom. When the crepe's edges become golden and come off the pan, turn the crepe over with a heatproof plastic spatula or a flexible turner. Let it brown on the second side. Continue with the remaining batter.
  3. 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. 
  4. To assemble purses, top each crepe with one tablespoon of the caramelized apples. Gather the edges of the crepe towards the center while making folds and tie them with one or two toothpicks. Serve 1 or 2 per person.

Notes

  1. Rest the crepe batter for 2 hours. This helps the flour fully hydrate, making your crepes tender and easy to fold.
  2. Use a nonstick crepe for smooth, even cooking and easy flipping without tearing.
  3. Cook crepes over medium-low heat to avoid burning and get a nice golden color.
  4. Caramelize sugar slowly. Be patient with the caramel to develop a rich flavor without burning.
  5. 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.
  6. 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.
  7. Use Golden or Granny Smith apples since they hold their shape while cooking. 

Nutrition

Find it online: https://www.bakinglikeachef.com/crepes-by-pierre-herme/