APPLE CINNAMON CREPES | VEGAN, GLUTEN-FREE RECIPE
The holiday season is close and I what I love most about it is the amazing smell of spices in my kitchen when I bake something. Cinnamon is probably my favorite spice and in combination with apples and coconut sugar, it just tastes heavenly. That’s why I had to make these delicious apple cinnamon crepes which are seriously a must-have dessert for fall and the holiday season.
These delicious apple cinnamon crepes with a caramel sauce are vegan, gluten-free and easy to make. They can be made for breakfast or dessert. I don’t mind having them for dinner either because they are just so yummy, haha. If you are tired of eating pancakes with PB & Jelly and want to try something new then give these vegan apple crêpes a try.
Apple cinnamon crepes
These apple cinnamon crepes are perfect for the holiday season. The recipe is vegan, gluten-free and easy to make.
Course: Dessert Servings: 10 crepes
Ingredients
Dry ingredients:
1 cup oats ground into flour or oat flour (90 g) (*see recipe notes)
1/2 cup rice flour (80 g) (*see recipe notes)
2 tbsp coconut sugar or brown sugar
1 tbsp ground flax seeds or chia seeds
1 tsp baking powder
Wet ingredients:
1 1/2 cup plant-based milk (360 ml)
1 small banana (80 g) (*see recipe notes)
1 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 tsp cornstarch
1 tsp cinnamon
Instructions
To make the crepes simply 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 5 minutes. Heat a little bit oil in a small/medium sized non-stick skillet (mine has an inside diameter of 5 1/2 inches).
Pour 1/4 cup of the batter into the skillet, swirl the batter around to coat the pan evenly. Cook for about 2-4 minutes or until you can easily lift a side of the crepe (don't try to flip the crepe too early). After you flipped the crepe, cook for a further 1-2 minutes. Continue until you have no batter left.
To make the apple filling, put all ingredients in a skillet, stir and let simmer for a few minutes over low/medium heat.
Add a few tsp of filling on each crepe, roll it up and serve with a drizzle of caramel sauce (see recipe below). Enjoy!
Notes
You can use regular oats or gluten-free oats.
To make oat flour, simply process the oats in a blender or in an electric coffee/spice grinder.
Instead of rice flour, you can use any other flour e.g. buckwheat flour, quinoa flour, even all-purpose flour (if not gluten-free). Do not use coconut flour though as it's very absorbent.
You can use 80 g of applesauce instead of banana.
Caramel sauce:
3 tbsp coconut sugar or brown sugar (30 g)2 tbsp water (20 g)2 tbsp smooth peanut butter or sunflower seed butter (30 g)
Add peanut butter to a small bowl.Heat water and sugar in a pan and bring to a boil.Pour the sugar mixture over the nut butter and mix with a whisk
Source: elavegan.com