Why add applesauce to crepe batter?
Applesauce does more than just flavour the crepes. It adds moisture to the batter, which gives you wonderfully soft, supple crepes. It also sweetens the mix naturally, so there's no need to add any sugar. Unlike apple chunks, applesauce blends right into the batter and gives it a smooth, even texture.
Be careful not to add too much, though: an excess of applesauce can make the crepes too wet, thicker and hard to flip without tearing. Personally, I use 150 g of applesauce to 300 g of flour, and that's the ratio that works best for me. I get soft, tender crepes with a delicate apple flavour that doesn't overpower the cinnamon.
Which applesauce should you use?
I'd suggest using an unsweetened applesauce, ideally a smooth one. Apples already bring plenty of natural sweetness, so there's no need to sweeten the batter further. Homemade applesauce works really well too, as long as it isn't too thick. If it has a few chunks, give it a quick blitz before stirring it in.
And if you're making your own, take the chance to flavour it with autumn spices like cinnamon, cardamom or a touch of ginger — a lovely way to deepen the warm, comforting flavours of these crepes.
Should you rest the batter?
Ideally, I recommend resting the batter for about 30 minutes at room temperature. This lets the flour hydrate properly and the batter become more even. The crepes will be more supple and less likely to tear.
That said, don't worry — you can cook them straight away, and I'm the first to do it when I'm short on time! They'll be just as delicious. Before cooking, just give the batter a quick stir, especially if it has rested, as it can thicken slightly. Add a small splash of milk if needed.
How to get the cinnamon right
Cinnamon and apple are a classic autumn pairing. For this recipe, one teaspoon of cinnamon is enough to delicately flavour the batter without overpowering the apple. I'd suggest mixing it straight into the flour before adding the wet ingredients, so it spreads more evenly. If you love spiced flavours, you can also add a small pinch of ground ginger or cardamom.
My favourite toppings for extra-indulgent crepes
These applesauce crepes are delicious plain, but they also lend themselves to plenty of toppings. To stay in the autumn spirit, pan-fry a few apple slices in a knob of butter with a pinch of cinnamon. You can also add crushed walnuts for crunch, a drizzle of maple syrup, or a spoonful of Greek yoghurt for a fresh touch. Personally, I think pan-fried apples are one of the best accompaniments: they boost the fruity flavour of the crepes without masking it.
How to store and reheat the crepes
If you've made too many crepes, let them cool before placing them in an airtight container in the fridge. They'll keep for 2 to 3 days. To bring back their softness, reheat them for a few seconds in a pan over low heat, ideally with a lid so they don't dry out.
You can also freeze them, separating each crepe with a sheet of baking paper. Handy for having a homemade snack ready to reheat!
