Vegan Apple Cinnamon Crepes

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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

Ingredients

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

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 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!

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.
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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