Vegan Apple Cinnamon Crepes
Ingredients
Dry components
- 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 components
- 1 1/2 cups (360 ml) plant-based milk (canned lite coconut milk recommended)
- 1 small (80 g) banana (*see notes)
- 1/2 tbsp lemon juice or lime juice
- 1/2 tsp vanilla extract
- oil for frying
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-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.
After a while, the batter may thicken, so add up to 50 ml more milk if necessary and continue until all batter is used.
For the apple filling, add all ingredients to a skillet or saucepan and stir.
Turn on the heat and bring the mixture to a boil, then simmer for a few minutes over low or medium heat.
Place a few teaspoons of filling onto each crepe, roll it up, and serve with a drizzle of caramel sauce if desired.
Notes
Additional milk may be needed during crepe batter preparation if it thickens.
Caramel sauce recipe is referenced but not provided in this text.
