Cinnamon Crêpes with Warm Apple Compote and Vanilla Ice Cream

Inspired by Adam Liaw’s original recipe

There’s something special about a weekend morning filled with the aroma of cinnamon, butter, and pure vanilla. These delicate crêpes are infused with Luna Vanilla’s handcrafted extract, then paired with a golden apple compote that’s soft, tangy, and perfectly spiced. Serve warm with a generous scoop of vanilla ice cream for a comforting dessert or an indulgent brunch.

Ingredients

For the Crêpes

• 2 cups plain flour

• 2 cups milk

• 4 eggs

• 2 tbsp soft brown sugar

• ½ tsp salt

• ½ tsp Luna Vanilla Pure Vanilla Extract

• 2 tsp cinnamon powder (plus extra to serve)

• 75 g butter, melted (plus extra for frying)

• Vanilla ice cream, to serve

For the Apple Compote

• 3 Granny Smith apples

• 50 g butter

• ¼ cup soft brown sugar

• 1 tbsp apple cider vinegar

Method

1. Make the Apple Compote
Peel and grate the apples, discarding the cores. In a small saucepan, melt the butter and brown sugar over medium heat. Add the grated apple and apple cider vinegar, stirring to combine. Cover and simmer on low for 20 minutes, stirring occasionally, until soft, golden, and jammy.

2. Prepare the Crêpe Batter
Combine the flour, milk, eggs, sugar, salt, Luna Vanilla Extract, cinnamon, and melted butter in a blender. Blend until smooth and silky, then rest in the fridge for 30 minutes.

3. Cook the Crêpes
Heat a flat 24 cm frying pan or crêpe pan over medium heat and brush with butter. Pour in ⅓ cup of batter, swirling quickly to coat the base. Cook for about 2 minutes or until lightly golden, then flip and cook for another 20 seconds. Transfer to a plate and repeat with the remaining batter.

4. Serve
Layer the crêpes with warm apple compote, dust with extra cinnamon, and finish with a scoop of vanilla ice cream.

✨ Recipe inspired by Adam Liaw, reimagined with Luna Vanilla’s signature warmth and pure vanilla extract.