Vegan Apple Cinnamon Crepes
Ingredients
Crepe dry mix
- 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
Crepe wet mix
- 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
Preparation
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 or medium-sized non-stick skillet over medium heat.
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, then flip and cook for a further 1-2 minutes.
Continue cooking crepes until no batter is left, adding more milk if the batter thickens.
For the apple filling, add all ingredients to a skillet or saucepan and stir without heat, then turn on the heat, bring to a boil, and let simmer for a few minutes over low or medium heat.
Place a few teaspoons of filling onto each crepe, roll it up, and serve.
Notes
After cooking a few crepes, the batter may thicken; add up to 50 ml more milk as needed.
Serve with a drizzle of caramel sauce if desired, though the recipe is not provided here.
