Vegan Apple Cinnamon Crepes with Caramel Drizzle
Ingredients
Dry
- 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
- 1 1/2 cups (360 ml) plant-based milk (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 oil in a food processor or blender
Pour the wet ingredients into the dry ingredients and stir to combine
Let the batter rest for a few minutes
Heat a little oil in a non-stick skillet over medium heat
Pour 1/4 cup batter into the skillet and spread with the back of a ladle
Cook for 2-4 minutes until the crepe lifts easily from the skillet
Flip the crepe and cook for an additional 1-2 minutes
Repeat with remaining batter, adding more oil to the skillet as needed
Add all apple filling ingredients to a skillet and stir without heat
Bring the apple filling to a boil over medium heat
Simmer the apple filling for a few minutes over low to medium heat
Place a few teaspoons of apple filling onto each crepe, roll up, and serve with caramel sauce
Tips
If the batter thickens while cooking, add up to 50 ml of plant-based milk to adjust consistency
