Vegan Crepes with Apple Cinnamon Filling
Ingredients
Crepe batter
- 1 scant cup oat flour (90 g)
- 4 tbsp tapioca flour (28 g)
- 4 tbsp potato starch or corn starch (28 g)
- 2 tbsp flax seeds ground (10 g)
- 1 1/2 cups light coconut milk or any other dairy free milk (360 ml)
- 1 1/2 tbsp maple syrup or agave syrup (30 g)
Apple cinnamon filling
- two apples (chopped)
- 2-3 tbsp sweetener of choice (e.g. coconut sugar or brown sugar)
- 1 tsp cornstarch
- cinnamon to taste
- a generous splash of plant-based milk (or water)
Preparation
Process all crepe ingredients in a food processor or whisk them together in a bowl.
Heat a non-stick pan or skillet with some oil over medium heat.
Pour about 1/4 cup of the batter into the pan and swirl to coat the pan evenly. Cook for 2-4 minutes or until you can easily lift a side of the crepe, then carefully flip and cook for another 1-2 minutes.
If the batter thickens over time, add a little more plant-based milk.
For the filling, combine the chopped apples, sweetener, cornstarch, cinnamon, and a splash of plant-based milk or water in a pan.
Simmer the filling over low to medium heat for a few minutes until softened.
Fill the crepes with the apple cinnamon mixture and serve.
