This vegan crepe with a warm apple cinnamon filling is ideal to celebrate the Holidays or even a Birthday. It has no added sugars whatsoever. All sugars are naturally occurring in the fruits.
As usual, all ingredients are whole food plant-based.
Since this recipe is made with chickpeas flour and whole wheat flour it is not gluten-free. However, you could use buckwheat flour instead, or simply use only chickpeas flour. That said, the chickpeas flour is not everyone's cup of coffee so to speak, but it would work.
Organic oat flour would work too like a gluten-free option, (be sure it's labeled GF), but I find it needs to be mixed with the chickpeas flour for better consistency.
Crepes are usually made with white flour, however, since we try to avoid processed foods I chose those two flours.
For this crepe recipe, I chose apples since we are in the Fall season as of this writing, but you could use cherries and frozen blueberries too. In the summer I would use fresh berries.
Vegan Creps with a Warm Apple Cinnamon Filling
Yield: 3 (2 crepes per person)
Author: Eat Like A Vegan Chef
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
1/2 cup chickpeas flour
1/2 whole wheat flour
1 tbsp flax meal
1 tsp cinnamon
Zest from one lemon
1.5 cup sparkling water
1 tsp vanilla extract
Apple Cinnamon Filling
4 green apples, peeled, cored, and diced
1/4 cup trail mix
1 cup apple cider (Not vinegar)
Juice from 1 lemon
1/2 cup frozen blueberries
Combine all dry ingredients and mix together.
Slowly pour the Seltzer water while whisking.
Let batter rest for at least 6-8 minutes.
Be sure the batter is a kind of liquid, if it's not add more water to it.
Heat a non-stick pan over medium heat. Spray pan with a little oil (if needed). With a ladle pour an even circle in the center of the pan then distribute batter evenly across the pan, by tilting the pan 360 degrees so a thin round circle develops.
With the help of a heat-resistant rubber spatula carefully lift up the crepe, as soon as the crepe takes on a golden brown color turn it over and repeat.
Very often small bubbles appear on the surface of the crepe, which is a sign to turn it over.
Remove from heat once both sides are golden brown in color.
Keep warm to serve or store in refrigerator (up 3-4 days) or freezer 2-3 months.
Reuse the same pan by simply using a paper or kitchen towel to wipe the surface of the pan.
Spray with oil if desired.
Repeat with all other crepes.
Apple Cinnamon Filling
Place all ingredients except the blueberries, in a saucepot and bring to a boil, then turn heat to a simmer.
Let cook for about 10-15 minutes or until apples are tender but not saucy.
Once apples are cooked tender, add the blueberries and turn off the heat.
Lay a crepe flat on a plate and spoon apple filling in the center of the crepe from one side to the other creating a 1-inch wide and 1-inch high strip across the crepe.
Now fold one side of the crepe over the apple filling and roll the crepe to a roulade.
Spoon more apple filling over the crepe and serve warm.
Sat. Fat (grams)
Keep in mind that there is no added sugar in this recipe, however, you still want to be cautious of the carbs if you are diabetic. This dish does not comply with my 5:1 fiber content. That said, enjoy these crepes once in while to reward yourself for doing great throughout the week.