apple crepes

You can't go wrong by mixing finely chopped apples with brown sugar and cinnamon and then stuffing that into a crepe.&nbsp; These Apple Cinnamon Crepes are like an apple pie - in a crepe!

Apple Cinnamon Crepes

apples (, cored and peeled)

brown sugar

cinnamon

crepes

Chop apples into small cubes, place cubed apple slices in a medium bowl, add brown sugar and cinnamon, and toss everything together to coat chopped apples with brown sugar and cinnamon. Let the juices do their work for about 20 minutes.

Right before serving, heat chopped apples on medium heat in a skillet, and warm the crepes in a microwave for about 20 seconds.&nbsp;

To serve, add chopped apples on top of the open crepe, and fold the crepe into the pocket shape. Sprinkle with powdered sugar right before serving, if desired.

Delicious apple crepes filled with cinnamon sugar apples that are caramelized to perfection. These make a great breakfast or dessert to enjoy during the fall season. 

Apple Crepes

milk

eggs

butter

Tablespoon sugar

vanilla

salt

all-purpose flour ((sifted))

granny smith apples ((cored, peeled and diced))

Tablespoons salted butter

Blend

In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for 15-30 minutes, or overnight.

Cook

Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.

For the crepes:

Combine

Melt the butter in a large skillet over medium-low heat. In a medium bowl, combine the diced apples, brown sugar and cinnamon. Stir until coated. Then add to the skillet. Reduce heat to low and cook for 5-10 minutes or until fork tender.

Serve

Serve with your apple topping. Add whipped cream and cinnamon on top if desired.

Apple filling:

https://content.jwplatform.com/videos/RrOL490m.mp4

The perfect crepe recipe - SO EASY to make and completely delicious! The best part about these crepes is they can be made right in your blender. Not only are they great for breakfast, but dessert too!

Blender Crepe Recipe

This apple crepe cake is a delicious&nbsp;gluten free, dairy free and refined sugar free  fall/winter dessert. The recipe consists of 15 layers of thin gluten free and dairy free crepes separated with flavorful apple filling and finished with a dairy free caramel drizzle.

Apple Crepe Cake Apple Crepe Cake With Caramel Sauce

sorghum flour ((oat flour,

brown rice flour rice

eggs (organic, pasture raised)

½ cups filtered water (or plant milk)

grapeseed oil oil

tbsp ground flax seeds

Himalayan pink salt

tsp vanilla extract

stevia powder extract ((optional) if you want to add sweetness)

8-9 large sweet and sour apples (like Mcintosh apples)

cranberries (soaked)

raisins (soaked)

tbsp honey (raw, organic)

coconut cream (full fat)

maple syrup crystals (or coconut sugar)

lemon juice

tbsp chopped walnuts (topping)

cinnamon (topping)

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.&nbsp;

Pre-heat your 9” nonstick pan over medium heat for 3-5 minutes.&nbsp;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).

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,&nbsp;flip and cook for another 20 seconds, transfer to plate. Continue until your batter is gone.

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

Prepare Crepe Batter

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

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.&nbsp;

Prepare the apple filling

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.

Assemble the apple crêpe cake

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).

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.

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

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

Make the caramel sauce

These apple crepes with cinnamon are simply perfect for the holiday season but can be enjoyed all year round. The recipe is vegan, gluten-free, and easy to make. They taste best with a homemade caramel sauce.

oats

rice flour ((see notes))

cornstarch (or arrowroot flour)

tbsp coconut sugar (or brown sugar)

tbsp flax seeds (ground

tsp baking powder

plant-based milk (I used canned lite coconut milk (see notes))

banana ((see notes))

lemon juice (or lime juice)

oil (for frying)

apples (peeled, cored, and chopped)

tbsp plant-based milk

cornstarch

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 a few minutes. Heat a little oil in a small/medium-sized non-stick skillet over medium heat.

Pour 1/4 cup of the batter into the skillet, and spread it with the back of a ladle. Cook for about 2-4 minutes or until you can easily lift a side of the crepe (don&#039;t try to flip the crepe too early). After you flipped the crepe, cook for a further 1-2 minutes.Note: After a while, the batter will get thicker, so you might need to add more milk. I typically add up to 50 ml in addition once the batter thickens. Continue until you have no batter left.

For the apple filling, simply add all ingredients to a skillet or saucepan and stir (without heat). Then turn on the heat and bring the mixture to a boil. Let simmer for a few minutes over low/medium heat.

Place a few tsp of filling onto each crepe, roll it up and serve with a drizzle of caramel sauce (see recipe below in the notes). Enjoy!

Delicious recipe! Easy to follow and tastes amazing.

Olá Ela, 

Sou a Luciana, do Brasil. Estou aos poucos substituindo alguns alimentos pelos veganos e principalmente sem gluten. Fiz esses crepes e ficaram deliciosos. No recheio de maçã adicionei uva passa clara que eu adoro. Muito obrigada por nos proporcionar uma deliciosa receita e toda a explicação para uma boa execução.

Dear Ela, we are so blessed with your creativity and readiness to share with us all the outcome of your efforts! What a beautiful blog, thank you! We loved our today’s dessert!
All the best and sunny greetings from Europe, Portugal!

This was a fantastic recipe! I wanted something like cinnamon rolls but j didn't feel like making dough and i came to the website and found this! 

Instead of the rice flour, i used quinoa flour (toasted some in a dry skillet then after cooling down i blended them). I actually put all the dry ingredients in the blender as i also make my own flaxseed meal and oat flour. I also added my own home-made cashew-oat milk and made applesauce to use instead of banana (according to instructions in the notes). 
The crepes cooked beautifully i was so so surprised! I got some cripsy edges too. I only added a very small amount of oil for every other crepe and none of them stuck to the pan. 
Actually, my batter barely thicken up as others have mentioned. Maybe because i used quinoa flour and maybe because i made half the recipe. 
I ended up with 6 beautiful crepes.
I made my own filling using cashew butter, cinnamon sugar, and some leftover apple sauce to get a good consistency. 

Thank you so much for the recipe and for your incredibly helpful notes. I always come to your website knowing I'll find something that will work with me.

https://content.jwplatform.com/videos/jDKR6XFb.mp4

These apple cinnamon crepes are a great breakfast or dessert for weekends. They are perfect for the holiday season but can be enjoyed all year round. The recipe is vegan, gluten-free, and easy to make. Tastes best with a caramel sauce or vanilla sauce.

Apple Cinnamon Crepes (Vegan and Gluten-Free)

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