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Beggar's Purses (Apple Cinnamon Crepes)

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

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.

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 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.
  2. Pour a ladle of batter (about 1/4 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.
  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 toward the center, fold, and tie with 1 or 2 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 pan 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 keep them soft and pliable while you finish.
  6. Use Golden or Granny Smith apples since they hold their shape while cooking. 
  7. 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

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