Text Size: Small Medium Large

Crepe Sophie

Crepe Sophie

Pastry Chef Simon Stevenson

Hampden Bake Shop, University of Massachusetts, Amherst, MA


  • 2oz Unsalted Butter
  • 1oz Granulated sugar
  • Lime zest (¼ of one lime)
  • ½ Granny Smith apple, thinly sliced
  • 2 oz Apple juice
  • 2 oz Calvados
  • 1 oz Cognac
  • 6 Crepes
  • Gas burner


Heat sugar in a sauté pan over medium to high heat. Be careful not to burn it. Move the pan around to distribute the sugar and heat evenly.

As the sugar begins to brown add the butter and lime zest. Move the pan around to evenly distribute the ingredients.
Once the butter has melted add the apple juice and the slices of apple.
Add the Calvados off the heat and allow the pan to stop sizzling before placing back on the heat.
Begin to reduce the sauce.
Add the crepes one at a time to the pan, folding each into quarters, capturing some of the sauce and apples in each fold.

When all the crepes are added turn up the heat to high and get the sauce bubbling hot.
Take off the heat and immediately add the cognac.
Allow the pan to settle for a couple of seconds and then place back over the flame, tipping the pan slightly so the fumes from the cognac will ignite in the pan.

Move the pan around over the heat and the flames will die down.
Serve immediately.


Recommended wine/beer for Crepe Sophie:

Robert Mondavi 1998 Botrytis Sauvignon Blanc