Spiced Apple and Walnut Crepe Stack

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Every time I make this Spiced Apple and Walnut Crepe Stack in the fall I can’t stop smiling.

The cinnamon spiced apples smell like a cozy hug and the walnuts give this perfect little crunch that makes each bite feel extra special.

The crepes are soft and delicate and layer so beautifully with the apple and walnut fillings. Honestly, it looks fancy, but it’s actually super simple to put together.

I usually make it for a family brunch or a holiday gathering and it never fails to impress. And I swear the smell alone puts me in full autumn mode immediately.

INGREDIENTS :

Ingredients for the Crepes (makes about 10)

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 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract

Ingredients for the Spiced Apple Compote

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

Ingredients for the Walnut Filling

1 cup walnuts, finely chopped or ground
1/2 cup cream cheese, softened
1/4 cup powdered sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Pinch of salt

Why I Love These Ingredients

The flour gives the crepes a nice tender structure, milk keeps them soft and rich, and the eggs make everything silky and add protein.

Butter adds flavor to both the crepes and the compote.

Cinnamon smells so cozy and nutmeg adds this warm little kick.

The apples are juicy and tart sweet and give me that classic fall vibe.

Walnuts bring crunch and healthy fats, and cream cheese makes the filling creamy and dreamy.

Brown sugar, lemon juice, powdered sugar, heavy cream, and vanilla just all work together to make everything taste like magic.

How I Make It

First, I make the crepe batter. I whisk together the flour, sugar, cinnamon, and salt in a medium bowl.

In another bowl, I mix the milk, water, eggs, melted butter, and vanilla.

I slowly pour the wet stuff into the dry while whisking, until it is smooth and thin like heavy cream. If I want it extra smooth, I blend it for 10 seconds.

Then I cover it and let it rest while I make the compote and walnut filling.

For the spiced apple compote, I peel, core, and dice the apples.

I melt butter in a saucepan over medium heat, toss in the apples, brown sugar, cinnamon, nutmeg, lemon juice, and water, then simmer for 8 to 10 minutes until the apples are soft but still hold their shape.

I let it cool a bit.

For the walnut filling, I mix the walnuts, cream cheese, powdered sugar, heavy cream, vanilla, and a pinch of salt.

I blend it until creamy, adding a little extra cream if it feels too thick.

Then I cook the crepes. I heat an 8 to 10 inch non-stick skillet over medium heat and lightly grease it with butter.

I pour about a quarter cup of batter in the center and swirl it around to make a thin layer.

I cook for 1 to 2 minutes until the edges lift and the bottom is lightly golden, then flip and cook another 30 to 60 seconds. I stack the cooked crepes on a plate while I finish the batch.

To assemble, I put one crepe on a platter, spread a thin layer of walnut filling, then spoon apple compote on top.

I keep layering crepe, walnut filling, apple compote until I’m out of crepes. I top it with some extra compote and a sprinkle of chopped walnuts.

If I want perfect slices, I chill it for 20 to 30 minutes.

When I serve it, I cut into wedges and sometimes add a dusting of powdered sugar, a drizzle of maple syrup, or even a scoop of vanilla ice cream if I am feeling fancy.

A cup of hot coffee or spiced tea is perfect with it. I love watching people take their first bite and seeing their eyes light up.

Leftovers

If I have any leftovers, I wrap the stack in plastic wrap or store slices in an airtight container in the fridge for up to 3 days.

The apple compote and walnut filling can stay separately for 4 to 5 days. To reheat, I warm slices gently in the microwave for 15 to 20 seconds or in a low oven at 250 degrees for 5 minutes.

If the filling or compote thickens, I stir in a splash of cream or water.

My Little Tips

I usually go with Granny Smith apples for a tart bite or Honeycrisp for something sweeter depending on my mood.

I like grinding the walnuts for a smoother filling but leaving a few chunks in for crunch. If my batter is too thick I just add a tablespoon of water.

I sometimes make the crepes and compote a day ahead and store them in the fridge so it is way less stressful when I need to assemble.

If I want it to look really polished I pipe the walnut filling with a piping bag so every layer is neat.