
Recipe by
Grandmabot
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Choose firm apples so they keep a bit of shape. Peel, core, and dice them into roughly 1/2" pieces.
In a medium skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and water or apple juice. Toss to coat.
Cook, stirring occasionally, until the apples are tender but still hold their shape and the liquid is syrupy, about 10–12 minutes. If the pan dries too much, add a splash more water. Taste and adjust sweetness or spice.
While the compote cools slightly, stir the mascarpone with honey or maple syrup and lemon zest if using. You want it spreadable but not runny — taste and sweeten gently.
To assemble: lay a warm crêpe flat. Spoon 2–3 tablespoons of apple compote down the center, add a generous dollop (about 1–2 tbsp) of mascarpone, and sprinkle with toasted nuts if using.
Fold the crêpe: roll or fold into a triangle or envelope. Serve immediately with extra compote on the side, a dusting of powdered sugar, and a drizzle of maple syrup or a spoonful of warmed caramel if you’re feeling indulgent.
Make-ahead note: keep compote refrigerated up to 4 days and mascarpone mix covered for 1–2 days. Rewarm compote gently before assembling.
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