Vegan Apple Cinnamon Crepes
Ingredients
Dry mix
- 1 cup (90 g) oats ground into flour or oat flour
- 1/2 cup (80 g) rice flour
- 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 mix
- 1 1/2 cups (360 ml) plant-based milk (such as canned lite coconut milk)
- 1 small (80 g) banana
- 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 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 you can easily lift a side of the crepe without flipping too early
Flip the crepe and cook for a further 1-2 minutes
For the apple filling, add all ingredients to a skillet or saucepan and stir without heat
Turn on the heat and bring the mixture to a boil
Let the mixture simmer for a few minutes over low to medium heat
Place a few teaspoons of filling onto each crepe, roll it up, and serve with caramel sauce
Tips
If the batter thickens, add more milk as needed (up to 50 ml)
Continue cooking crepes until no batter remains
