Apple Cinnamon Crepes
Apple Cinnamon Crepes
These apple crepes with cinnamon are simply perfect for the holiday season but can be enjoyed all year round. The recipe is vegan, gluten-free, and easy to make. They taste best with a homemade caramel sauce.
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Ingredients
Dry ingredients
- 1 cup oats ground into flour or use oat flour (*see notes)
- ½ cup rice flour (*see notes)
- 4 tbsp cornstarch
- 2 tbsp brown sugar or coconut sugar
- 1 tbsp ground flax seeds
- 1 tsp baking powder
Wet ingredients
- 1 ½ cups light coconut milk
- 1 banana
- ½ tbsp lemon juice
- ½ tsp pure vanilla extract
- ½ tsp olive oil
Apple Filling
- 3 apples peeled, cored, and chopped
- 3 tbsp brown sugar or coconut sugar
- 2 tbsp plant-based milk *see notes
- ½ tbsp lemon juice
- ½ tsp cornstarch
- 1 tsp ground cinnamon
Caramel Sauce
- 3 tbsp brown sugar or coconut sugar
- 2 tbsp water
- 2 tbsp smooth peanut butter
Instructions
- To make the crepes simply put all dry ingredients into a bowl and stir with a whisk.1 cup oats, 1/2 cup rice flour, 4 tbsp cornstarch, 2 tbsp brown sugar, 1 tbsp ground flax seeds, 1 tsp baking powder
- Process all wet ingredients (except the oil) in a food processor or blender.1 1/2 cups light coconut milk, 1 banana, 1/2 tbsp lemon juice, 1/2 tsp pure vanilla extract
- Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine.
- Let the batter rest for a few minutes. Heat a little oil in a small/medium-sized non-stick skillet over medium heat.1/2 tsp olive oil
- Pour 1/4 cup of the batter into the skillet, and spread it with the back of a ladle. Cook for about 2-4 minutes or until you can easily lift a side of the crepe (don't try to flip the crepe too early). After you flipped the crepe, cook for a further 1-2 minutes.
- Note: After a while, the batter will get thicker, so you might need to add more milk. I typically add up to 50 ml in addition once the batter thickens. Continue until you have no batter left.
- For the apple filling, simply add all ingredients to a skillet or saucepan and stir (without heat). Then turn on the heat and bring the mixture to a boil. Let simmer for a few minutes over low/medium heat.3 apples, 3 tbsp brown sugar, 2 tbsp plant-based milk, 1/2 tbsp lemon juice, 1/2 tsp cornstarch, 1 tsp ground cinnamon
- Make caramel sauce by adding peanut butter to a small bowl. Heat water and sugar in a pan and bring to a boil. Pour the sugar mixture over the nut butter and mix with a whisk3 tbsp brown sugar, 2 tbsp water, 2 tbsp smooth peanut butter
- Place a few tsp of filling onto each crepe, roll it up and serve with a drizzle of caramel sauce (see recipe below in the notes). Enjoy!
Notes
• Oats: You can use regular oats or gluten-free oats. To make oat flour, simply process the oats in a blender or in an electric coffee/spice grinder.
• Rice flour: Instead of rice flour, you could use buckwheat flour, quinoa flour, or even all-purpose flour (if not gluten-free). Do not use coconut flour though as it’s very absorbent.
• Banana: You can use 80 g of applesauce instead of banana.
• Milk: If you use boxed almond milk, oat milk, or any other dairy-free milk that is low-fat, I would suggest adding 3 tbsp oil to the batter, otherwise, the crepes might stick to the pan.
• Stack the cooked crepes and cover them with a kitchen towel to keep them warm and prevent them from drying out.
• Rice flour: Instead of rice flour, you could use buckwheat flour, quinoa flour, or even all-purpose flour (if not gluten-free). Do not use coconut flour though as it’s very absorbent.
• Banana: You can use 80 g of applesauce instead of banana.
• Milk: If you use boxed almond milk, oat milk, or any other dairy-free milk that is low-fat, I would suggest adding 3 tbsp oil to the batter, otherwise, the crepes might stick to the pan.
• Stack the cooked crepes and cover them with a kitchen towel to keep them warm and prevent them from drying out.
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Nutrition Per Serving
Serving: 1crepeCalories: 144kcalCarbohydrates: 31gProtein: 2gFat: 2gSaturated Fat: 1gFiber: 3gSugar: 11g
Tried this recipe?Let us know how it was!
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