These salted caramel apple crepe rolls make for an elegant and fancy dessert yet are rather simple to make. It features thin and supple French crepes garnished with homemade salted caramel sauce and served with caramelized apples. For an adult version, I recommend you serve it with a splash of Calvados or a bowl of French apple cider.

These salted caramel apple crepe rolls make for an elegant and fancy dessert yet are rather simple to make.

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We all love crepes, and the beauty of them is that there are plenty of ways to garnish them. Fun fact: did you know that I once worked in a crepes restaurant? Yep, it exists. It’s very French and it’s delicious! There, I noticed that while most people rely on crepes filled with chocolate hazelnut spread or the classic sugar and butter, crepes filled with salted caramel sauce come right after.

These salted caramel apple crepe rolls make for an elegant and fancy dessert yet are rather simple to make.

Salted Caramel Apple Crepes Rolls

So today let’s have some fun while making crepes! Here I used my classic French crepes recipe, filled them with caramel sauce, rolled them up, and added some caramelized apples. Then, I played with textures and shapes to create a stunning visual effect you would find in a starred-chef worthy restaurant. Serve directly on the plate with some chopsticks or a dessert fork, or go the classic way and enjoy your crepes folded, wrapped or rolled-up!

These salted caramel apple crepe rolls make for an elegant and fancy dessert yet are rather simple to make.

A 3-step recipe

  • Make the crepes. Of course, you’ve got to start with the crepes. Always make sure you prepare the batter in advance, ideally 2 hours before, in order to give the batter some time to rest. This will enable the crepes to be lighter and suppler in texture. When ready, cook the crepes one by one, stack them onto a serving plate and cover with foil.
  • Prepare (or purchase) the salted caramel sauce. In the recipe instructions, I’m showing you how to prepare salted caramel sauce from scratch so you can use it right away to garnish your crepes. That being said, you can always replace with a store-bought salted caramel sauce for a quicker version.
  • Cook the caramelized apples. This is a very easy process and you can make it at the very last minute. You want the apples to be soft and tender, with a lovely caramelized effect. For an adult version, I like to add a splash of Calvados.

These salted caramel apple crepe rolls make for an elegant and fancy dessert yet are rather simple to make.

Useful tips to make crepes rolls

Once the above step 1 and 2 are ready, spread the salted caramel sauce over each crepe and roll them up tightly. Then, place onto a plate or a tray in one single layer, cover with cling film and place in the freezer while you’re making the caramelized apples. This will enable the crepes to harden a little and ensure an easier cut later on.

To make crepes rolls out of rolled-up crepes (still following?), place one rolled-up crepe onto a wooden board, making sure it’s still rolled-up very tightly. [Try to pronounce this last sentence out loud without any mispronunciation; this can take a while] Then use a large, sharp knife, and discard the tips of the crepes that usually don’t have enough filling (if they do have some at all). This is the extra you can eat up right away.

Now slice the rolled-up crepes into 3 to 4 slices in one quick, clean cut for each slice to prevent the crepes from collapsing. The slices do not have to be even in size. In fact, I find it visually better if they have different heights.

These salted caramel apple crepe rolls make for an elegant and fancy dessert yet are rather simple to make.

How to plate crepes rolls?

Now that you have sliced your crepes into crepes rolls, it’s time to plate them. Keep in mind that this is a rather frugal dessert so less is more. Place about 3 to 4 crepes rolls with different heights upright in the middle of the plate. Then, garnish with a few spoonfuls of caramelized apples around, add a drizzle of salted caramel here and there, and it’s ready.

You can also add a few slivered almonds, serve with a scoop of vanilla ice cream or a side of whipped cream.

What if I want to serve them the classic way? Plating is not your thing? Not to worry, you can always add both the salted caramel and the caramelized apples (or just one or the other) to the crepes and serve them rolled-up, wrapped or folded, just as you like them! My advice: plate them for dessert after a long, festive meal, and eat the other crepes the classic way for a coffee break (although I like to serve crepes with French cider)!

These salted caramel apple crepe rolls make for an elegant and fancy dessert yet are rather simple to make.

Other crepes recipes you’ll love:

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These salted caramel apple crepe rolls make for an elegant and fancy dessert yet are rather simple to make.

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Salted Caramel Apple Crepes Rolls

These salted caramel apple crepe rolls make for an elegant and fancy dessert yet are rather simple to make.
  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 15 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 12 crepes 1x
  • Category: Crepes and pancakes
  • Cuisine: French

These salted caramel apple crepe rolls make for an elegant and fancy dessert yet are rather simple to make. It features thin and supple French crepes garnished with homemade salted caramel sauce and served with caramelized apples.

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Ingredients

Scale

For the crepes:

  • 2 cup (250g) all-purpose flour
  • 1 pinch of salt
  • 4 large eggs
  • 1/4 cup (50g) melted butter
  • 2 cups (500 ml) milk, or more if needed
  • 2 Tablespoons oil for cooking

For the homemade salted caramel sauce:

  • 1 cup (200g) sugar
  • A few drops of lemon juice
  • ⅔ cup (160 ml) heavy cream, warm
  • ½ stick (50g) salted butter, diced
  • 2 pinches of sea salt

For the caramelized apples:

  • 4 firm apples, peeled, cored and diced
  • ½ stick (50g) salted butter
  • ½ cup (100g) sugar
  • A few drops of lemon juice
  • 1 Tablespoon Calvados (optional)

Instructions

For the crepes:

  1. Pour flour and salt in a large bowl and make a well in the center. Add the eggs, the melted butter, and the optional sugar if desired. Whisk vigorously starting from the center, and slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk until it looks smooth. Cover the bowl and let sit for 2 hours.*
  2. Heat a 15 cm/6-inch crepes pan and grease with oil using a piece of paper towel. Pour in a ladle of the batter by tilting the pan in all directions to distribute the dough well. Heat until the surface is cooked, then flip the pancakes and cook the other surface for about a minute, or until the crepe becomes lightly blonde. Repeat with the remaining batter.
  3. Stack the crepes onto a plate, and cover with foil until ready to use.

For the homemade salted caramel sauce:

  1. Add sugar to a large heavy bottom saucepan in a thin layer, with just a few drops of lemon juice. Heat over medium heat without stirring or touching.
  2. When the sugar is browning slightly underneath, use a wooden spatula to stir very gently in these “sugar pockets” in small circles. Little by little, these pockets of sugar will turn into caramel sauce and become larger. Continue until sugar is completely melted and lightly brown in color (the temperature should be around 300°F or 150°C).
  3. Remove from heat and add the heavy cream (previously heated for 30 seconds in the microwave) in 2 or 3 additions, stirring constantly until fully incorporated. Add the cold dice butter, sea salt, and stir until smooth and creamy.**
  4. Garnish the crepes with the salted caramel sauce and roll them up tightly. Place onto a plate, cover with cling film and place in the freezer to harden a little bit and allow a clean cut later on. Meanwhile, prepare the caramelized apples.

For the caramelized apples:

  1. In a large pan with a heavy bottom, melt the apples with butter on medium-high heat. Cover with sugar and allow the apples to be coated with the caramel sauce, stirring gently from time to time. Add a splash of Calvados if desired.
  2. When ready, remove the pan from the heat and add just a few drops of lemon juice to prevent the caramelized apples from hardening.
  3. Remove the rolled-up crepes from the freezer, slice the tips and discard them (or eat them right up!). Slice the remaining rolls in 3 to 4 pieces each (they don’t have to measure exactly the same; the irregularity in the slices is what creates a beautiful visual) and place them upright in each plate, in a sushi-like posture.
  4. Add caramelized apples around the crepes rolls and drizzle some salted caramel sauce here and there. And voilà!

Notes

* Don’t skip this part, or if you run out of time allow the batter to sit for at least 30 minutes. This will help you get lighter crepes in texture.

** What if my salted caramel hardens? No worries, this happens, especially when it’s only the first time we prepare salted caramel sauce. The good news is that there is always a way to fix it. Place the caramel back in the saucepan with a few Tablespoons of cold water and a few additional drops of lemon juice. Allow to melt again on low heat, stirring from time to time. You can also add some evaporated milk, and melt on low heat until mixture is smooth again. Soon you’ll become a master at making salted caramel sauce!

Did you make this recipe?

Lastly, if you make this Salted Caramel Apple Crepes Rolls, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!

These salted caramel apple crepe rolls make for an elegant and fancy dessert yet are rather simple to make.