Apple cinnamon crepes

The holiday season is close and I what I love most about it is the amazing smell of spices in my kitchen when I bake something. Cinnamon is probably my favorite spice and in combination with apples and coconut sugar, it just tastes heavenly. That’s why I had to make these delicious apple cinnamon crepes which are seriously a must-have dessert for fall and the holiday season.

apples in a pan and crepes on a plateThese delicious apple cinnamon crepes with a caramel sauce are vegan, gluten-free and easy to make. They can be made for breakfast or dessert. I don’t mind having them for dinner either because they are just so yummy, haha. If you are tired of eating pancakes with PB & Jelly and want to try something new then give these vegan apple crêpes a try.

To make the crepes gluten-free I’ve used rice flour and gluten-free oats. You can use regular oats and all-purpose flour instead of rice flour if you don’t have a problem with gluten. To make your own oat flour simply process oats in a blender, food processor or in an electric coffee/spice grinder. I love using this small grinder which works absolutely amazing and doesn’t cost much!.

Ingredients

Dry ingredients:

1 cup oats ground into flour or oat flour (90 g) (*see recipe notes)

1/2 cup rice flour (80 g) (*see recipe notes)

4 tbsp cornstarch or tapioca flour (32 g)

2 tbsp coconut sugar or brown sugar

1 tbsp ground flax seeds or chia seeds

1 tsp baking powder

Wet ingredients:

1 1/2 cups plant-based milk (360 ml)

1 small banana (80 g) (*see recipe notes)

1 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 5 minutes. Heat a little bit oil in a small/medium sized non-stick skillet (mine has an inside diameter of 5 1/2 inches).

5. Pour 1/4 cup of the batter into the skillet, swirl the batter around to coat the pan evenly. 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. After a while, the batter will get thicker, so you might need to add a splash of milk. Continue until you have no batter left.

6. To make the apple filling, put all ingredients in a skillet, stir and let simmer for a few minutes over low/medium heat.

7. Add a few tsp of filling on each crepe, roll it up and serve with a drizzle of caramel sauce (see recipe below). Enjoy!

get full recipe Apple cinnamon crepes

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