• Prep Time 20 minutes
  • Cook time 40 minutes
  • Makes 16 crepes
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crepes
  • 1 can Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 4 eggs
  • 1 1/2 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup water
  • 1/4 cup butter, melted and slightly cooled
  • 1/2 tsp butter, melted and slightly cooled
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • Apple and Cheddar Filling
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 tsp cinnamon, plus additional for garnish
  • 12 apples, peeled and thinly sliced
  • 3 cups sharp cheddar cheese, shredded
  • Icing sugar, garnish, optional

Serving Size: 16 crepes


Serving Size: 16 crepes

  • Crepes
  • Blend evaporated milk, eggs, flour, water, ¼ cup (50 mL) butter, sugar and salt in blender, food processor or bowl. Mix until you have a smooth thin batter. Let batter stand at room temperature 30 minutes (this prevents tough crepes).
  • Heat a 10” (25cm) non-stick skillet or crepe pan over medium heat. Brush pan with remaining ½ tsp (2 mL) butter. Add about ½ cup (125 mL) batter to pan. Swirl batter around pan and pour excess batter back into bowl so crepe will be very thin. Cook until bottom browns, 1 ½ - 2 minutes, and turn crepe over to cook until other side is pale golden, about 30 seconds to 1 minute. Remove crepe to parchment lined surface and layer crepes with parchment paper between each one to prevent sticking.
  • Filling
  • Melt butter in large skillet. Add sugar, cinnamon and apples and cook over medium heat until apples just begin to soften. Divide apple mixture evenly between the crepes and top with shredded cheese. Roll. Return to hot pan to melt cheese if desired. Garnish with additional cinnamon and icing sugar if desired.


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