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Market Chef

Chef Lori Is joining us with the best culinary inspirations of the season.

Crepes with Apples in Brown Sugar Butter Sauce


serves 8 (2 crepes each)


Crepe ingredients:

1 1/3 cups flour

¼ tsp salt

4 eggs

1 ½ cups milk

2 tbsp melted butter (additional butter required for pan)


Sauce ingredients:

4 apples, peeled, cored and sliced

¼ cup unsalted butter

¼ cup brown sugar

¼ cup 35% cream

dash vanilla extract

pinch cinnamon



  1. Whisk together flour and salt. In separate bowl, whisk together eggs, milk and butter.

  2. Pour wet ingredients over dry and mix until combined.  Strain into storage container.  Allow batter to rest for at least 1 hour.

  3. If refrigerating overnight, remove batter at least one hour before needed to come up to room temperature.

  4. Heat crepe pan.  Brush some butter on pan.  Pour scant ¼ cup of batter on pan and swirl to spread out.  

  5. Cook, turning once until golden.  Approximately 1 minute on each side.

  6. Meanwhile, in a fry pan, heat butter, brown sugar and cream, whisking until smooth.  Add vanilla and cinnamon. Stir to combine.  Once bubbling nicely, add apple slices and cook until soft.

  7. Serve over crepes.

Earlier Event: August 12
Market Chef
Later Event: September 9
Mental Floss At the Market