Apple Cinnamon Crepes with a Caramel Sauce
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.
To make the crepes gluten-free I’ve used rice flour and gluten-free oats. You can use regular oats and all-purpose flour instead of rice flour if you don’t have a problem with gluten. To make your own oat flour simply process oats in a blender, food processor or in an electric coffee/spice grinder. I love using this small grinder which works absolutely amazing and doesn’t cost much!
The filling consists of sweet apples, cinnamon, coconut sugar, lemon juice and a little bit of cornstarch. You could also add raisins, rum extract, and vanilla extract if you like. Pumpkin spice or allspice is also a nice addition. You simply need to chop the apples, add all ingredients to a pan or skillet and let it simmer for a few minutes.
These apple cinnamon crepes are:
- Vegan (egg-free, dairy-free)
- Perfect for fall and the holiday season
- Can be made refined sugar-free
- Easy to make
- Great for dessert or breakfast
I love to eat these apple cinnamon crepes with a drizzle of homemade caramel sauce which literally just has 3 ingredients! They are coconut sugar (you can use brown sugar), water and nut butter of choice. I actually used sunflower seed butter but any nut butter will work. Check the recipe notes to find out how I made it.
Should you recreate my recipe, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations. If you are looking for more fall desserts, then definitely also try out my vegan apple pie.
- 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
- 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
- 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!
- 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.
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