Apple and Cream Cheese Crepes

(Makes four 12″ Hungarian crepes)


  • 2 large apples
  • 2 Tsp brown sugar
  • 8 Tsp apple butter (separated)
  • 4 oz cream cheese softened
  • 5 Tsp of butter (separated)
  • 1/2 tsp vanilaa
  • 1/2 tsp cinnamon
  • 4 Tbs powdered sugar
  • Splash lemon juice



  • Mix the apples, lemon juice, brown sugar and cinnamon in a bowl.
  • Melt three tablespoons of the butter in a small saute pan.
  • Saute the apple mixture for about ten minutes or until tender.
  • Add four tablespoons of apple butter to the apple mixture and cook on low for another one to two minutes. Keep warm adding a little water if it becomes too thick.
  • Beat the cream cheese, powdered sugar, and vanilla together until well incorporated.
  • Add the remaining four tablespoons of apple butter and mix well.
  • Make four Alamarra Hungarian crepes according to the package directions.
  • Place some of the cream cheese mixture down the center of each crepe. Leave enough to put a small dollop on top of each crepe.
  • Top the cream cheese mixture with the apple mixture. Leave a small amount of the apple mixture to top the crepe.
  • Fold the crepes to desired presentation and top with remaining apple and cream cheese mixtures.
  • Crepes can also be garnished with walnuts, pecans or a dusting of powdered sugar.