Vegan Apple Cinnamon Crepes
Ingredients
Dry
- 1 cup (90 g) oat flour
- 1/2 cup (80 g) rice flour
- 4 tablespoons (32 g) cornstarch or arrowroot flour
- 2 tablespoons coconut sugar or brown sugar
- 1 tablespoon ground flax seeds or chia seeds
- 1 teaspoon baking powder
Wet
- 1 1/2 cups (360 ml) plant-based milk
- 1 small banana
- 1/2 tablespoon lemon juice or lime juice
- 1/2 teaspoon vanilla extract
Apple filling
- 3 apples, peeled, cored, and chopped
- 3 tablespoons coconut sugar or brown sugar
- 2 tablespoons plant-based milk
- 1/2 tablespoon lemon juice or lime juice
- 1/2 teaspoon cornstarch
- 1 teaspoon cinnamon
Other
- oil for frying
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
Flip the crepe and cook for a further 1-2 minutes
Note that the batter may thicken, so add up to 50 ml more milk if needed and continue until no batter is left
For the apple filling, add all ingredients to a skillet or saucepan and stir without heat initially
Turn on the heat and bring the mixture to a boil
Let the filling simmer for a few minutes over low or medium heat
Place a few teaspoons of filling onto each crepe, roll it up and serve
Tips
After flipping the crepe, avoid flipping too early to prevent tearing
Serve with a drizzle of caramel sauce if desired, though the recipe is not provided here
