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.
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!
Video
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.
- 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
Amount Per Serving
Calories 144Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Carbohydrates 31g10%
Fiber 3g12%
Sugar 11g12%
Protein 2g4%
