Brie Apple Thyme Crepes With Honey and Flaky Salt

Quick Recipe Version (TL;DR)

• Yield: 4 crepes (4 servings)
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes (includes 10 minutes batter rest)

Quick Ingredients

• 1 cup (125 g) all-purpose flour
• 2 large eggs
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) water
• 2 tbsp (28 g) unsalted butter, melted (plus 1 tbsp/14 g for the pan)
• 1 tbsp (12 g) granulated sugar
• 1/4 tsp kosher salt
• 2 medium apples (about 12 oz/340 g), thinly sliced
• 2 tbsp (28 g) unsalted butter (for apples)
• 1 1/2 tsp fresh thyme leaves (plus a little more to finish)
• 1 tsp fresh lemon juice
• 8 oz (225 g) brie, sliced
• 2 tsp honey (for drizzling)
• Flaky salt, to finish

Do This

• 1. Whisk flour, sugar, and salt; whisk in eggs, then milk, water, and melted butter until smooth.
• 2. Rest batter 10 minutes (room temp), then whisk again.
• 3. Sauté apple slices in butter over medium heat 6–8 minutes; add thyme and lemon juice.
• 4. Cook 4 crepes in a lightly buttered nonstick skillet (8–10 in / 20–25 cm), about 45–60 seconds per side.
• 5. Fill each crepe with brie + warm apples; fold and warm on low, covered, 1–2 minutes until brie is creamy.
• 6. Plate, drizzle lightly with honey, and finish with a pinch of flaky salt and a few thyme leaves.

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Why You’ll Love This Recipe

• Sweet-tart apples, creamy brie, and thyme taste fancy but come together quickly.
• Perfect balance of textures: tender crepe, silky cheese, and buttery sautéed fruit.
• Works for brunch, a light dinner, or an impressive dessert that is not overly sweet.
• Make-ahead friendly: the batter and apples can be prepped in advance.

Grocery List

• Produce: 2 medium apples, fresh thyme, 1 lemon (for juice)
• Dairy: brie (8 oz / 225 g), whole milk, unsalted butter, eggs
• Pantry: all-purpose flour, granulated sugar, kosher salt, honey, flaky salt

Full Ingredients

Crepe Batter

• 1 cup (125 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1/4 tsp kosher salt
• 2 large eggs
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) water
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled
• 1 tbsp (14 g) unsalted butter, for greasing the pan as you cook (use as needed)

Brie–Apple–Thyme Filling

• 2 medium apples (about 12 oz / 340 g total), cored and thinly sliced (about 1/8 in / 3 mm)
• 2 tbsp (28 g) unsalted butter
• 1 1/2 tsp fresh thyme leaves (plus more to garnish)
• 1 tsp fresh lemon juice
• 1/8 tsp kosher salt
• 8 oz (225 g) brie, rind on or trimmed (your choice), sliced into 1/4 in (6 mm) pieces

To Finish

• 2 tsp honey (about 10 g), for a light drizzle
• Flaky salt (such as Maldon), 1 small pinch per crepe

Step-by-Step Instructions

Step 1: Mix the crepe batter

In a medium bowl, whisk together the flour, sugar, and kosher salt. Add the eggs and whisk until a thick, smooth paste forms. Slowly whisk in the milk, then the water, whisking continuously to avoid lumps. Whisk in the melted butter until the batter looks silky and pourable (about the consistency of heavy cream).

If you have a few small lumps, that is fine; they will usually relax during the rest. For an ultra-smooth batter, you can strain it through a fine-mesh sieve.

Step 2: Rest the batter (improves texture)

Let the batter rest at room temperature for 10 minutes. This gives the flour time to hydrate and helps prevent rubbery crepes. Right before cooking, whisk the batter again for 10 seconds to recombine.

Step 3: Sauté the apples with thyme

Place a large skillet over medium heat. Add the butter and let it melt and foam (but not brown). Add the apple slices and kosher salt and cook, stirring and tossing occasionally, until the apples are tender and lightly glossy, 6 to 8 minutes.

Stir in the thyme leaves and cook 30 seconds until fragrant. Remove from the heat and stir in the lemon juice. Cover to keep warm while you cook the crepes.

Step 4: Cook the crepes

Heat an 8- to 10-inch (20–25 cm) nonstick skillet or crepe pan over medium to medium-low heat. (If you use an infrared thermometer, aim for about 350°F / 175°C on the pan surface.) Lightly butter the pan.

Pour in 1/4 cup (60 ml) batter and immediately swirl the pan to coat the bottom in a thin, even layer. Cook until the edges look set and the underside is lightly golden, 45 to 60 seconds. Flip carefully and cook the second side 20 to 30 seconds. Slide onto a plate. Repeat to make 4 crepes, buttering the pan lightly as needed.

Step 5: Fill, fold, and warm until creamy

Lower the heat under the skillet to low. Place one crepe in the skillet. Layer about 2 oz (55 g) brie over half the crepe, then spoon about 1/4 of the warm apples over the brie.

Fold the crepe in half, then in half again (into quarters), or fold into a neat envelope. Cover the skillet with a lid and warm until the brie softens and turns creamy, 1 to 2 minutes. If your pan runs dry, add 1 tsp water to the skillet before covering to create a little steam. Transfer to a warm plate and repeat with the remaining crepes.

Step 6: Finish with honey and flaky salt

Drizzle each crepe with 1/2 tsp honey (a little goes a long way). Finish with a small pinch of flaky salt and a few extra thyme leaves. Serve immediately while the brie is soft and the apples are warm.

Pro Tips

• Thin, even apples melt into the filling. Slice apples about 1/8 inch (3 mm) so they turn tender before they brown too much.
• Control the heat for delicate crepes. If your crepe browns before the batter sets, lower to medium-low; if it takes longer than 90 seconds to set, nudge the heat up slightly.
• Use a light hand with butter. Too much butter in the pan can fry the crepe and create lacy holes; a thin film is perfect.
• Brie thickness matters. Slice brie into 1/4-inch (6 mm) pieces so it melts quickly without overcooking the crepe.
• Salt is the secret. That final pinch of flaky salt makes the honey taste brighter and the brie taste richer.

Variations

• Nutty crunch: Add 2 tbsp (about 15 g) toasted chopped walnuts or pecans to the apples right before filling.
• More savory: Skip the sugar in the batter and finish with only a tiny honey drizzle (or none). Add a few grinds of black pepper over the brie.
• Different fruit: Swap apples for 2 firm pears (same method and timing), keeping the thyme and lemon.

Storage & Make-Ahead

Make ahead: Crepe batter can be made up to 24 hours ahead and stored covered in the refrigerator. Whisk well before cooking; add 1–2 tbsp water if it thickens overnight. The sautéed apples can be made up to 2 days ahead; cool, cover, and refrigerate, then rewarm gently in a skillet over medium-low heat for 3–4 minutes.

Store: Cooked crepes (unfilled) keep well, tightly wrapped, for 2 days in the refrigerator. Rewarm in a skillet over low heat for 20–30 seconds per side. Filled crepes are best eaten right away; if you must store leftovers, refrigerate in an airtight container for up to 1 day and rewarm covered in a skillet over low heat until the center reaches 165°F / 74°C.

Nutrition (per serving)

Approximate, per 1 filled crepe: 430 calories, 23 g fat, 42 g carbohydrates, 14 g protein, 18 g sugar, 3 g fiber, 430 mg sodium.