apple cinnamon crepes with caramel vegan recipe
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Apple cinnamon crepes

These apple cinnamon crepes are perfect for the holiday season. The recipe is vegan, gluten-free and easy to make. Tastes best with a caramel sauce or vanilla sauce. The recipe has been recently slightly updated/improved.
Course Dessert
Servings 10 crepes
Author Michaela Vais

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)
  • 4 tbsp cornstarch or tapioca flour (32 g)
  • 2 tbsp coconut sugar or brown sugar
  • 1 tbsp ground flax seeds or chia seeds
  • 1 tsp baking powder

Wet ingredients:

Apple Filling

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. After a while, the batter will get thicker, so you might need to add a splash of milk. 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