Vegan Apple Cinnamon Crepes


Vegan 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 Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 crepes


Dry ingredients:

  • 1 cup (90g) oats ground into flour or oat flour (see notes)
  • 1/2 cup (80g) rice flour (see notes)
  • 4 tbsp (32g) 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:

  • 1½ cup (360ml) plant-based milk I used canned lite coconut milk (see notes)
  • 1 small (80g) 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


  • 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 ¼ 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!


  • 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.
To make Caramel sauce:
  • 3 tbsp coconut sugar or brown sugar (30g)
  • 2 tbsp water (20g)
  • 2 tbsp smooth peanut butter or sunflower seed butter (30g)
  • Add 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 whisk
Nutrition Facts:
Apple Cinnamon Crepes
Amount Per Serving
Calories 144Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Carbohydrates 31g10%
Fiber 3g12%
Sugar 11g12%
Protein 2g4%

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