Step 1

Combine all ingredients in a blender. Blend until well combined and no lumps. Cover your batter with plastic wrap and let it rest at room temperature or in the fridge for at least 1 hour. You can also make it the night before or in the morning. If the batter thickens too much, add more water, until it has the consistency of melted ice cream.

Step 2

Pre-heat your 9” nonstick pan over medium heat for 3-5 minutes. It's important to have the right heat, I usually set the stove knob between 3 and 4 when cooking crepes. If the crepes are too dry and start to crumble, then turn the heat up (closer to 4).

Step 3

Poor about 1/4 cup of batter into the center of the pan, immediately swirl the pan all around to spread the batter. Cook for about 1minute until the edges start releasing, flip and cook for another 20 seconds, transfer to plate. Continue until your batter is gone.

Step 4

To shorten you cooking time, use 2 pans simultaneously, you will be done in 30 minutes.

Step 5

Mean time your crêpe batter is resting, prepare the apples. Cut into cubes and transfer in a large pot over medium heat cook for 15 minutes, or until apples are soft, then mash with a fork.

Step 6

To the apples add the cinnamon the soaked dried fruits and salt. When the mixture has cooled down you can add the honey. You can also add a tsp of lemon juice if you prefer more tartness.

Step 7

On a flat platter place a dollop of the apple filling and place your first crepe. On top arrange another layer of the apple filling (about 3 tbsp) then add a crêpe and so on until you use the whole apple filling. You should have aprox. 15 layers of crepes. Finish with the apple filling, sprinkle the chopped nuts and cinnamon through a mini sifter.

Step 8

In a small pot over medium heat bring the coconut milk and maple syrup crystals to a boil. Add the lemon juice. You can also add 1 tbsp of coconut butter to make it thicker (optional).

Step 9

Turn the heat down and let it bubble away gently for aprox 15 min, until it thickens. Then add the vanilla extract and salt. Let it cool.

Step 10

You can drizzle the caramel on the top of the cake or each slice individually.

Step 11

Cover the cake with plastic wrap and place it in the refrigerator for at least 1 hours (or overnight) so the layers can set.