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Emirates Food Channel

Apple and raisin crepes

Chef Udo Leick
When baking, follow directions. When cooking, go by your own taste.




  • Melt butter in a saucepan and stir in 60g of sugar.
  • Add water, cinnamon stick and one vanilla pod to the pot.
  • Bring mixture to a boil and add apples.
  • Cook over low heat, occasionally stirring until the apples are tender. Add more water if too much evaporates.
  • Stir in raisins before removing the saucepan from heat.
  • Remove the cinnamon stick and vanilla pods from the mixture.

  • Dissolve 40 g of sugar in lemon juice, add vanilla extract.
  • Mix cream cheese and sour cream.
  • Stir in the lemon juice mixture into the cream cheese and sour cream mix.

  • Combine eggs, 20 g of sugar, salt, melted butter and flour.
  • Slowly add milk while stirring the batter to ensure no lumps.
  • Slice vanilla pod lengthwise and scrape off the seeds and stir into the batter.
  • Let the batter sit at room temperature for at least 15 minutes.
  • Heat a non-stick skillet over medium heat and coat with butter or oil.
  • Pour batter and spread with a crepe spreader.
  • Cook for 2 to 3 minutes until underside of crepe is golden brown.
  • Loosen the edges with a spatula, flip and cook for 1 minute.
  • Slide crepe off the skillet.

  • Lay the crepe on a clean flat plate.
  • Spread or pipe some cream cheese filling on the crepe.
  • Spoon in the apple and raisin compote on one quarter of the crepe and fold to half.
  • Folding one more time into a triangle.
  • Repeat with the rest of the crepes.