Maple Smoked Bacon and Apple Butter Crepes

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I am totally obsessed with these crepes, especially in the fall when I want something hearty and cozy.

The smoky, crispy bacon paired with sweet, spiced apple butter is like biting into a warm autumn morning.

I love how the delicate crepes wrap around all that goodness, balancing savory and sweet perfectly.

I usually make these for a lazy weekend brunch or just when I feel like treating myself.

Honestly, the smell of bacon sizzling and apples cooking makes my kitchen feel like fall in the best way. It’s impossible not to smile while making them.

Ingredients:

Ingredients for the Crepes (about 8 crepes)

1 cup all-purpose flour
1 cup whole milk
1/2 cup water
2 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Apple Butter

3 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp)
1/4 cup maple syrup
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1/4 cup water

For the Maple-Smoked Bacon

8 slices maple-smoked bacon
1 tablespoon maple syrup for brushing

For the Filling

1/2 cup cream cheese, softened
2 tablespoons heavy cream
1 tablespoon maple syrup
Pinch of salt

Why I Love These Ingredients

Flour gives the crepes structure and tenderness.

Milk and water make them creamy and thin enough to fold easily. Eggs add richness and protein. Butter makes the batter taste amazing and keeps it soft.

Sugar and vanilla add just a touch of sweetness and warmth. Apples are the heart of the apple butter and they make everything taste like fall.

Cinnamon, nutmeg, maple syrup, and brown sugar give the apple butter this cozy, caramely flavor.

Bacon adds a smoky crunch and a little salty contrast that I cannot live without. Cream cheese and heavy cream make the filling smooth, tangy, and dreamy.

Making the Apple Butter

I start by peeling, coring, and dicing the apples.

I throw them in a saucepan with maple syrup, brown sugar, cinnamon, nutmeg, lemon juice, and water.

I stir it and let it simmer for 15 to 20 minutes until the apples are soft and thickened. Sometimes I mash it a bit with a potato masher or blend it if I want it extra smooth.

Then I let it cool a little before using.

Cooking the Maple-Smoked Bacon

I preheat the oven to 400°F and line a baking sheet with parchment. I lay out the bacon and brush a little maple syrup on top.

I bake it for 15 to 20 minutes until crispy, flipping once.

Then I let it cool slightly and chop or crumble it into bite-sized pieces.

The smell is unreal and makes me want to eat it all before the crepes are even done.

Making the Crepe Batter

In a bowl, I whisk together the flour, sugar, and salt. In another bowl, I mix milk, water, eggs, melted butter, and vanilla.

I pour the wet stuff into the dry and whisk until smooth and thin, like heavy cream. Sometimes I blend it quickly to make it extra silky.

Then I cover it and let it rest for 10 minutes.

Cream Cheese Filling

I mix cream cheese, heavy cream, maple syrup, and a pinch of salt in a small bowl until smooth.

If it feels thick, I add a little more cream until it spreads easily.

Cooking the Crepes

I heat a non-stick skillet over medium and lightly grease it.

I pour about 1/4 cup of batter in the center and swirl it around to make a thin crepe.

I cook for 1 to 2 minutes until the edges lift and the bottom is lightly golden.

Then I flip for 30 to 60 seconds and put it on a plate. I repeat until all the batter is used.

Assembling the Crepes

I lay a crepe flat, spread a tablespoon of cream cheese filling in the center, add a tablespoon of apple butter, and sprinkle some crumbled bacon.

I roll it up like a cigar and place it seam-side down on a platter. I repeat with the rest.

Serving

I usually plate two crepes per person and drizzle a little extra maple syrup on top.

More bacon on top never hurts. They go perfectly with coffee or apple cider.

For a full meal, I sometimes add scrambled eggs or fresh fruit on the side.

If I have company, I put them on a big platter with a bowl of apple butter for dipping. Everyone loves it.

Leftovers

If I have any, I store them in an airtight container in the fridge for up to three days.

The apple butter and cream cheese filling last a few days longer if stored separately, and bacon keeps for about five days.

I reheat the rolls in the microwave for 20 to 30 seconds or in a low oven for 5 to 7 minutes.

I warm the apple butter gently if needed, sometimes adding a splash of water.

Tips

I pick Granny Smith for tart apple butter and Honeycrisp if I want it sweeter.

I always bake the bacon extra crispy so it doesn’t get soggy in the crepes.

If the batter is too thick, I add a little water. I often make the apple butter and bacon a day ahead to save time.

If I want things to look extra neat, I pipe the cream cheese filling.