Crêpes en Aumonière




We love crêpes, easy to prepare and so many choices for the stuffing! This will also be my recipe for the 6th Fiesta Friday!

Serves 8 (large crêpes)

Ingredients :

For the crêpes:

  • 250g of plain flour/ all purpose flour/buckwheat flour
  • 3 eggs (large) or 4 eggs (small)
  • 1/2 liter of milk
  • A pinch of salt
  • 2 tablespoons of sunflower oil
  • 1 teaspoon of vanilla sugar


  1. In a blender combine the flour, the salt, the vanilla sugar and the 3 eggs.
  2. Pour the milk and start to blend.
  3. Pour the crepe dough into a large bowl and add the sunflower oil.
  4. Whisk slowly.
  5. Cover with a plastic wrap and set aside for 3o minutes into the fridge.
  6. Remove from the fridge.
  7. Coat with a little of butter a large frying pan or (crêpière).
  8. Put this one over a medium heat.
  9. Take a ladle of your preparation and spread over the entire surface of the pan.
  10. Cook until the underside of the crepe is golden brown (and the edge brown).
  11. With your fingers, flip quickly the crépe and cook for 2 or 3 minutes.
  12. Transfer the crêpe to a large plate.
  13. Proceed the same way for the rest of the dough.

For the stuffing:

  • 4 apples
  • Orange marmalade
  • 80g of dark chocolate


  1. Peel the apples and cut it into small cubes.
  2. In a small pan over a medium heat, cook the small cubes of the apples.
  3. Golden the apples for 10 minutes (without oil or butter) and set aside.
  4. Melt the chocolate in “a Bain Marie”.

Final procedure:

  1. Take one crepe, add in the middle 1 tablespoon of marmalade, add a few apples on the top and drizzle with dark chocolate.
  2. Fold up the edges of the crepe and tie delicately with a strand of Raffia (you can use bamboo skewers).

Truly a treat for our family lunch.

Bon Appétit!

I had the chance to live in Paris … where every day, I passed in front of a store called “Specialtés Bretonnes”, the smell of fresh daily crêpes made,  attracted me all the time (every Wednesday afternoon I would buy one delicious lemon, sugar crêpe with the complicity of my best friend, so yummy…)

“The table is the matchmaker of friendship”

84 thoughts on “Crêpes en Aumonière

  1. lapetitecasserole

    I love the way to “wrap” your crepes ! And I know what you meant when you mentioned the “Specialites Bretonnes”… I’ve been in Brittany last months ago… I still have in my heart those crepes!

  2. lapetitepaniere

    Thank you for your nice comment 🙂 They are easy to prepare (I’m a lazy mama). It’s neither too sweet nor too bitter with (orange marmalade, dark chocolate and apples), if you prefer more sweet, add a milk chocolate.

  3. saucygander

    Oooh crepes with lemon and just a little bit of sugar, that brings back memories of our trip to Paris. Maybe we need another trip so I can have more of those crepes. Your crepe parcels look stunning, you must be a very skilled crepe maker! 🙂

  4. polianthus

    what a beautiful dish – I am in awe, and I know that in a million years I would never manage to turn out something that neat and tidy and perfect looking. congrats – you may be a lazy mama, but for sure, my dear, you are also a patient one!

  5. Stacey Bender

    How Lucky for you to have lived in Paris; a place I have always wanted to visit.

    These look stunning; I can’t imagine they are as easy as you say but perhaps I will give crepe making a try.

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