Heavenly Apple Cinnamon Crepes with Caramel Sauce
Indulge in the delightful flavors of autumn with our Vegan and Gluten-Free Apple Cinnamon Crepes, topped with a luscious homemade Vegan Salted Caramel Sauce. Perfect for breakfast, brunch, or a sweet dessert treat, these crepes bring together a harmonious blend of warm spices and apple goodness in a delectable dish.
Ingredients
For the Crepe Batter:
š¾ 1 cup (100g) gluten-free oat flour
š¾ 1/2 cup (60g) gluten-free all-purpose flour blend e.g., Bob's Red Mill 1-to-1
š„ 1/2 tsp baking powder
š 1/2 tsp ground cinnamon
š§ 1/4 tsp salt
š 1/4 cup (60g) maple syrup
š¦ 1 tsp vanilla extract
š„ 1 1/2 cups (360ml) unsweetened vegan milk e.g., almond milk
š§ 1-2 tbsp melted vegan butter for cooking
For the Apple Cinnamon Filling:
š 3 medium apples (about 400g / 14 oz) recommended varieties: Honeycrisp, Fuji, or Gala
š§ 1 tbsp vegan butter
š 1/4 cup (60g) maple syrup
š 1 tbsp lemon juice
š 1 tsp ground cinnamon
š° 1/4 tsp ground nutmeg
š§ Pinch of salt
For the Vegan Salted Caramel Sauce:
š§ 1/2 cup (115g) cold, cubed vegan butter
š¬ 1 cup (200g) packed brown sugar
š„„ 1/2 cup (120ml) full-fat canned coconut milk
š¦ 1 tsp vanilla extract
š§ 1/4 tsp sea salt
Instructions
1- Prepare the Crepe Batter:
- In a large mixing bowl, whisk together the oat flour, all-purpose flour, baking powder, cinnamon, and salt.
- Add the maple syrup, vanilla extract, and vegan milk. Whisk until smooth.
- Cover and let the batter rest at room temperature for at least 15 minutes to allow the flours to hydrate.
2- Make the Apple Cinnamon Filling:
- Peel, core, and dice the apples into small cubes.
- In a medium saucepan over medium heat, melt the vegan butter.
- Add apples, maple syrup, lemon juice, cinnamon, nutmeg, and salt. Stir occasionally and cook for 8-12 minutes until apples are tender yet firm. Remove from heat.
3- Make the Vegan Salted Caramel Sauce:
- In a small saucepan, combine the cubed vegan butter, brown sugar, and coconut milk. Bring to a gentle boil over medium heat, stirring occasionally.
- Reduce heat to medium-low and simmer for 5-7 minutes until thickened. Remove from heat and stir in vanilla extract and sea salt. Allow to cool to thicken further.
4- Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat and brush with melted vegan butter.
- Pour about 1/4 cup of batter into the pan, swirling it into an even, thin circle.
- Cook for 1-2 minutes until edges are golden and bubbles form on the surface. Flip and cook for another 30 seconds to 1 minute.
- Transfer cooked crepe to a plate and repeat with remaining batter, adding butter as needed.
5- Assemble the Crepes:
- Lay each crepe flat, spoon 2-3 tablespoons of apple filling onto one half.
- Fold the crepe in half, then again into a triangle, or roll it tightly like a burrito.
6- Serve:
- Arrange filled crepes on a serving plate and drizzle with warm caramel sauce. Optionally dust with ground cinnamon or powdered sugar.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8 crepes
Nutritional Information per Serving: 388 kcal, 59g carbohydrates, 3g protein, 17g fat
Equipment: Large mixing bowl, whisk, measuring cups and spoons, medium and small saucepans, knife, cutting board, non-stick skillet or crepe pan, thin spatula, rubber spatula or spoon.
Cooking Tips
- Allow the batter to rest to enhance the texture.
- Quickly swirl the pan immediately after pouring the batter for even crepe spreading.
- Ensure apples retain their shape for texture contrast.
- Caramel sauce will thicken as it cools for the perfect consistency.
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