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These apple crepes have diced apple and cinnamon blended right into a whole wheat batter, then get rolled up, sliced into rounds, and dunked in a creamy cottage cheese honey dip. They're high protein, easy to make, and perfect for breakfast, brunch, or an afternoon sweet treat!
Table of Contents
- Apple Crepes with Cottage Cheese Honey Dip
- Why you'll love this apple crepe recipe
- Simple ingredients you'll need
- How to make apple crepes
- Recipe tips
- Serving suggestions
- Meal prep & storage
- Substitutions, optional variations & dietary adjustments
- FAQ
- More recipes you'll love
- Apple Crepes with Cottage Cheese Honey Dip Recipe
- Save this crepe recipe to Pinterest and make it later!
Apple Crepes with Cottage Cheese Honey Dip
This recipe has been on the blog for a looooong time, and it was due for a little refresh! And guess what? It's just as delicious as I remember.
The apple pieces go right into the smooth crepe batter, so every bite has that delicious taste of fall without cooking a separate apple filling. Easy peasy!
Then you roll them up, slice them into little pinwheels, and dip away. Fun enough for the kids, easy enough for a busy morning.
Why you'll love this apple crepe recipe
Protein-packed - With 13 grams of protein per serving from the eggs and cottage cheese dip, these keep you full way longer than typical sweet crepes.
Apple in every bite - The diced apple gets pulsed right into the batter, so there's no apple filling to cook on the side. Super time saver!
Made with whole wheat flour - Just 6 tablespoons of whole wheat flour for the whole batch, plus fiber from the apple and cinnamon.
So fun to eat - Rolled up, sliced into rounds, and dunked in a sweet, creamy honey dip... you and your kids will love that!
Simple ingredients you'll need
Here's what you'll need to make these apple cinnamon crepes and the dip. You'll find the full amounts and nutrition information in the recipe card below.
For the crepes
- Eggs - The eggs are the base of these crepes and bring most of the protein. They also help the thin crepes hold together when you flip and roll them.
- Milk - Any milk works here, though I tend to use 2% or almond milk. It thins the batter so it spreads into a nice, thin layer.
- Vanilla extract - Just a little bit adds a cozy, bakery-style flavor that goes perfectly with the apple and cinnamon.
- Whole wheat flour - Only 6 tablespoons for the whole batch! White whole wheat flour works too if you want a lighter color and milder flavor.
- Baking powder - A tiny amount keeps the crepes tender and soft instead of rubbery.
- Cinnamon - A full tablespoon, because apple and cinnamon are an amazing combo. You'll also want a little extra for dusting on top.
- Sea salt - A pinch of salt balances the sweetness and brings out the apple flavor.
- Apple - One large apple, diced small. A crisp, sweet apple like Honeycrisp, Gala, or Envy is my favorite here.
For the cottage cheese honey dip
- Cottage cheese - This is the secret protein boost in the dip! Once it's blended, it's completely smooth and creamy, so no lumpy texture.
- Cream cheese - Makes the dip rich and tangy, almost like a cheesecake dip. Light cream cheese works too.
- Honey - Sweeten the dip to taste. Start with a little, taste, and add more until it's just right for you.
How to make apple crepes
- Add the eggs, milk, vanilla extract, whole wheat flour, baking powder, cinnamon, and a pinch of salt to your blender. Blend until the batter is completely smooth.
- Add the diced apple and pulse just a few times. You want small apple pieces all through the batter, not apple puree!
- Grease a non-stick pan or skillet and heat it over medium to medium-high heat. Let it get fully hot before you pour the first crepe.
- Pour a small amount of batter into the pan and tilt it so the batter spreads into a thin layer across the bottom of the pan. Cook for 1-2 minutes, until the edges of the crepe look set and the bottom is golden brown. Then flip and cook the other side for another 1-2 minutes.
- Roll the crepe up while it's still warm and set it on a plate. Repeat with the remaining batter, greasing the pan again as needed.
- While the crepes cool slightly, blend the cottage cheese and cream cheese until smooth. Stir in honey to taste.
- Roll up the crepes (you can slice them into rounds too), drizzle with the cottage cheese honey dip (or serve it on the side for dipping), and dust with a little extra cinnamon. Enjoy!
Recipe tips
- Preheat the pan fully. A hot pan is the key to perfect crepes. If your first crepe sticks or tears, the pan probably just needed another minute.
- Don't rush the flip. Wait until the edges set and start to lift on their own. That's how you know they'll hold together.
- Keep the pulse short. A few quick pulses is all you need after adding the apple. Too long and the apple disappears into the batter.
- Go thin. A thin layer cooks evenly and rolls easily. If your batter seems thick, add a small splash of milk.
- Roll while warm. Warm crepes roll up without cracking, so roll each one right after it comes out of the pan.
- Re-grease as needed. A quick swipe of butter or oil with a paper towel between crepes keeps them from sticking.
Serving suggestions
These apple crepes are great on their own with the dip, but here are a few fun ways to serve them:
- Brunch style - Serve with my country breakfast sausage on the side for a sweet and savory brunch on Sunday mornings.
- Dessert crepes - Serve warm over a scoop of protein ice cream for a sweet treat that's made better for you... don't mind if I do!
- With granola - Sprinkle a little of my olive oil granola over the top for crunch.
- Fresh fruit - Add a side of berries or extra apple slices.
- Extra drizzle - A little maple syrup or extra honey on top is never a bad idea!
Meal prep & storage
- Fridge: Store leftover crepes in an airtight container in the fridge for up to 4 days. Keep the dip in a separate container for up to 4 days.
- Reheat: Warm the crepes in a nonstick skillet over low heat for a minute or two, or microwave for 15-20 seconds.
- Freeze: Freeze cooled crepes with a piece of parchment paper between each one for up to 3 months. Thaw in the fridge overnight. I don't recommend freezing the dip.
- Meal prep: Make a stack of crepes and a batch of dip on the weekend for quick breakfasts or snacks during the week.
Substitutions, optional variations & dietary adjustments
Below you'll find a list of substitutions that will work well in this apple crepes recipe.
Flour - White whole wheat flour, oat flour, or all-purpose flour all work. For gluten-free crepes, use oat flour (certified gluten-free) or a 1:1 gluten-free flour blend.
Milk - Any milk works, including unsweetened almond milk or oat milk.
Apple - Try a diced pear instead! If you dice the apple ahead of time, toss it with a little lemon juice so it doesn't brown.
Sweetener - Swap the honey in the dip for maple syrup. For more of an apple pie crepes vibe, sprinkle a little cinnamon sugar or brown sugar over the crepes before serving.
Spices - Use apple pie spice or pumpkin pie spice in place of some of the cinnamon.
Dip - Use plain Greek yogurt in place of the cream cheese, or go all cottage cheese for an even higher-protein dip. You can also blend a scoop of vanilla protein powder into the dip for even more protein.
Dairy free - Use a non-dairy milk in the crepes and a dairy-free cream cheese and yogurt for the dip.
If you try something different out, please leave a comment below letting us all know how it turned out!
FAQ
Nope! A large nonstick skillet or frying pan works great. Just make sure it's well greased and fully preheated. If you'd like to try out a crepe maker, I do like this electric one!
Usually the pan isn't hot enough yet. Let it preheat over medium heat for a few minutes, and think of the first crepe as your test run.
Crisp apples like Honeycrisp, Gala, Fuji, or Envy apples are perfect. If you like a sour apple, Granny Smith works too.
Yes! Whisk the batter really well in a bowl, or use a food processor. Dice the apple very small and stir it in at the end.
They're made with whole wheat flour, eggs, real apple, and a cottage cheese dip, with 13 grams of protein per serving. A great balanced option for breakfast or a snack!
You can make the batter without the apple and store it in the fridge overnight. Give it a quick blend, then pulse in the apple right before cooking.
More recipes you'll love
If you try these apple crepe roll ups, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Apple Crepes with Cottage Cheese Honey Dip
Ingredients
Crepes
- 4 eggs
- 1/2 cup milk
- 1/2 tsp vanilla
- 6 tbsp whole wheat flour
- 1/4 tsp baking powder
- 1 tbsp cinnamon, plus more for dusting
- 1 pinch sea salt
- 1 large apple, diced
- butter or cooking spray, for greasing the pan
Honey Dip
- 1/2 cup cottage cheese
- 4 oz cream cheese
- honey, to taste
Instructions
- Blend the batter. Add the eggs, milk, vanilla, whole wheat flour, baking powder, cinnamon, and sea salt to a blender and blend until smooth.
- Add the apple. Add the diced apple to the batter and pulse a few times until just combined, keeping small apple pieces throughout.
- Cook the crepes. Pour a small amount of batter into a greased, non-stick skillet over medium to medium-high heat, tilting the pan to spread it into a thin, even layer. Cook for 1 to 2 minutes per side, until golden brown, then roll up while warm. Repeat with the remaining batter.
- Make the dip. Blend the cottage cheese and cream cheese until smooth, then sweeten with honey to taste.
- Serve. Roll up the crepes or slice into rounds, drizzle with the honey dip, and dust with a little extra cinnamon before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Save this crepe recipe to Pinterest and make it later!
Originally published December 2011. Updated October 2026.
Oh my goodness!!!! I love crepes but haven't had them in YEARS!! What have I been thinking?! I love them!!! YUM!!
xxoo
What have you been thinking! It's crepe time now :). You could totally make them with GF flour too... a combo of oat flout + brown rice flour would probably turn out delicious.
Those crepes look great! I'm very interested to hear what you learn about ab exercises. I didn't exercise at all with my first (luckily I do not have diastasis recti), but the second time around I plan to be active.
Hey Alison! Just posted more about the abs this morning + a workout.