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.

Course Dessert
Cuisine French

Prep Time 10 minutes

Cook Time 30 minutes
Total Time 40 minutes

Servings 10 crepes
Author Michaela Vais

Ingredients
Dry ingredients:
1 cup (90 g) oats ground into flour or oat flour (*see notes)
1/2 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 1/2 cups (360 ml) plant-based milk I used canned lite coconut milk (*see notes)
1 small (80 g) banana (*see notes)
1/2 tbsp lemon juice or lime juice
1/2 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
1/2 tbsp lemon juice or lime juice
1/2 tsp cornstarch
1 tsp cinnamon

Instructions
1. To make the crepes simply put all dry ingredients into a bowl and stir with a whisk.
2. Process all wet ingredients (except the oil) in a food processor or blender.
3. Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine.
 4. Let the batter rest for a few minutes. Heat a little oil in a small/medium-sized non-stick skillet
over medium heat.
5. 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.
7. 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
Video Of The Recipe
 

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
Nutrition Facts
Apple Cinnamon Crepes
Amount Per Serving
Calories 144 Calories from Fat 18
% Daily Value*
Fat 2g 3%
Saturated Fat 1g 5%
Carbohydrates 31g 10%
Fiber 3g 12%
Sugar 11g 12%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie
diet.