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Apple Cinnamon Crepes
by elavegan

Dry ingredients:
1 cup (90 g) oats ground into flour or oat flour (*see notes)
1/2 cup (80 g) rice flour (*see notes)
4 tbsp (32 g) cornstarch or arrowroot flour
2 tbsp coconut sugar or brown sugar
1 tbsp flax seeds ground or chia seeds
1 tsp baking powder
Wet ingredients:
1 1/2 cups (360 ml) plant-based milk I used canned lite coconut milk (*see notes)
1 small (80 g) banana (*see notes)
1/2 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
1/2 tsp cornstarch
1 tsp cinnamon


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’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!

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