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.

Ingredients

Dry ingredients:

• 1 cup (90 g) oats ground into flour or oat flour (see notes)
• ½ cup (80 g) rice flour (see notes)
• 4 tbsp (32 g) cornstarch or arrowroot flour
• 2 tbsp coconut sugar or brown sugar
• 1 tbsp flax seeds ground or chia seeds
• 1 tsp baking powder

Wet ingredients:

• 1 ½ cups (360 ml) plant-based milk I used canned lite coconut milk (see notes)
• 1 small (80 g) banana (see notes)
• ½ tbsp lemon juice or lime juice
• ½ tsp vanilla extract
• oil for frying

Apple Filling

• 3 apples peeled, cored, and chopped
• 3 tbsp coconut sugar or brown sugar
• 2 tbsp plant-based milk
• ½ tbsp lemon juice or lime juice
• ½ tsp cornstarch
• 1 tsp cinnamon

Instructions

• To make the crepes simply put all dry ingredients into a bowl and stir with a whisk.
• Process all wet ingredients (except the oil) in a food processor or blender.
• 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.
• 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.
• 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 should be able to 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. Almond flour probably won’t work either, but I never tried it.
• Cornstarch: Arrowroot flour should be fine too.
• 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.
• Use two pans to speed up the cooking process.
• Stack the cooked crepes and cover them with a kitchen towel to keep them warm and prevent them from drying out.
• Watch the video above for easy visual instructions.

Caramel sauce:

• 3 tbsp coconut sugar or brown sugar (30 g)
• 2 tbsp water (20 g)
• 2 tbsp smooth peanut butter or sunflower seed butter (30 g)

1. Add peanut butter to a small bowl.
2. Heat water and sugar in a pan and bring to a boil.
3. Pour the sugar mixture over the nut butter and mix with a whisk

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