Apple and pear french toast crepes

Stuffed crepes with caramelised apple chunks, toasted crushed hazelnut and fresh pear slices with zingy yogurt.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2


For the crêpe:

50 g Plain flour

1 Egg

130 ml Hazelnut Milk ((or any other milk))

1 tsp Olive oil

½ tsp Vanilla extract

½ tsp Ground cinnamon

For the puree:

2 Pears

1 Apple

1 tbsp Maple syrup

1 tsp Water

For the apples:

1 Apple

a bunch of Hazelnuts

1 tsp Sugar


Yoghurt (or Cream) / Vegan yoghurt

Icing sugar

1 Pear (sliced)


  1. Preheat the oven to 180c.
  2. Roughly chop two pears and an apple. Add to a saucepan with the maple syrup and water. Place over a medium heat and allow to soften completely.
  3. Whilst the fruits soften, feel another apple and cut into small bitesize chunks. Place in a baking tray with the sugar and hazelnuts and cook in the oven for 15 minutes, making sure the hazelnuts don’t burn!
  4. Next, onto the crêpe mix. In a bowl, mix together the flour and cinnamon. Then whisk in the egg, milk, oil and vanilla. Whisk until it’s a smooth runny consistency.
  5. Once the fruit is softened, blend into a smooth puree, or use a potato masher if you don’t have a blender.
  6. Place a crêpe pan or frying pan over a medium/low heat and allow to warm. Brush a little oil to the pan to avoid sticking. It only needs to be a thin layer.
  7. Carefully flip the pancake to cook the other side. I use a spatula, but you can be fancy if you like!
  8. Once the apple and nuts have toasted, remove them from the oven and crush or chop the hazelnuts.
  9. Place a crepe on a plate and add a scoop of the puree, then fold in half and add a little more puree and fold again. Top with the caramelised apple pieces, crushed hazelnuts and fresh slices of pear, and even dollops of zingy yogurt or cream.
image of apple and pear french toast crepes