Vegan Apple Cinnamon Crepes
Ingredients
Dry
- 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
Wet
- 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 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 2-4 minutes or until the crepe lifts easily, being careful not to flip too early
Flip the crepe and cook for 1-2 minutes more
Add all apple filling ingredients to a skillet or saucepan and stir without heat
Turn on the heat and bring the mixture to a boil
Simmer for a few minutes over low to medium heat
Place a few teaspoons of apple filling onto each crepe, roll up, and serve with caramel sauce
Notes
After a while, the batter will thicken; add more milk as needed, up to 50 ml
Continue cooking crepes until all batter is used
