Vegan Apple Cinnamon Crepes
Ingredients
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
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 oil in a food processor or blender.
Pour wet ingredients into dry ingredients and stir to combine.
Let batter rest for a few minutes and heat oil in a non-stick skillet over medium heat.
Pour 1/4 cup batter into skillet, spread with ladle, cook 2-4 minutes until side lifts easily, flip and cook 1-2 more minutes.
If batter thickens, add up to 50 ml more milk and continue making crepes until batter is gone.
Add all apple filling ingredients to a skillet or saucepan, stir without heat, then heat to boil and simmer for a few minutes over low to medium heat.
Place a few teaspoons of filling on each crepe, roll up, and serve with caramel sauce if desired.
Notes
Additional notes or substitutions may be referenced in the original text, but caramel sauce recipe is not provided.
