Crepes with apples tossed in gur (jaggery)

What a morning it has been man! Like I was up early today, which I’ve been doing for the last month, and seeing the wet streets, slow rain and that cool breeze was so refreshing. Rainfall is really a mood enhancer for me. So I kind of went a little extra with my breakfast today. I love crepes, they are really soft and light and you can really be creative with your fillings. I mostly use Nutella and bananas for the filling but the gur (jaggery) in the fridge was really tempting. So if you like going fancy with your breakfast occasionally then do give this a try.DSC_0041-02



3 cups of milk

2 cups of flour

3 eggs

4 tbsps. of butter

1 tsp salt

4 tbsps. of powdered sugar


2 apples (skinned and sliced thinly)

1 tbsp of butter

2 tbsps. of gur (jaggery)

A pinch of salt

1 tsp of cinnamon powder


In a large mixing bowl, lightly whisk the eggs sugar and butter.

Add the milk and mix well.

Add the flour half a cup at a time and whisk thoroughly. Add the salt.

Strain the mix through a fine strainer to get a smooth batter. This is not your regular pancake, so lumps are a big no!

Some people keep the batter in the fridge overnight but I don’t find that really necessary.

Heat a nonstick frying pan to medium heat. Pour a cup of the batter and spread a thin layer all over the pan. Flip the crepe once you see the edges changing color and getting cooked. As the other side gets cooked, take it off the pan.

For the filling, heat butter in a pan, as it melts add the apples and sauté for a minute. Add the gur (jaggery) and a pinch of salt and let it melt and completely coat all the apple slices. Add the cinnamon powder and take off from hat.

Spread the filling on half of each crepe and fold it in quarters. Dust some powdered sugar on top and serve.


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