Cinnamon Apple Crepe Dessert
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Cinnamon Apple Crepe Dessert
INGREDİENTS
DRY İNGREDİENTS:
- 1 cup (90 g) oatmeal or ground oatmeal (*see notes)
- 1/2 cup (80 g) rice flour (*see notes)
- 4 tablespoons (32 g) cornstarch or arrowroot flour
- 2 tablespoons coconut sugar or brown sugar
- tablespoon of flaxseed or chia seeds
- 1 teaspoon baking powder
WET MATERİALS:
- 1 1/2 cups (360 ml) plant-based milk I used canned coconut milk (*see notes)
- 1 small (80 g) banana (*see notes)
- 1/2 tablespoon of lemon juice or lemon juice
- 1/2 teaspoon vanilla extract
- frying oil
APPLE FİLLİNG
- 3 apples peeled, cored and chopped
- 3 tablespoons coconut sugar or brown sugar
- 2 tablespoons of plant-based milk
- 1/2 tablespoon of lemon juice or lemon juice
- 1/2 teaspoon cornstarch
- 1 teaspoon cinnamon
INSTRUCTİONS
- To make the pancakes, put all the dry ingredients in a bowl and mix them with a whisk.
- Process all wet ingredients (except oil) in a food processor or blender.
- Pour the wet ingredients into the dry ingredients bowl and stir with a whisk to combine.
- Let the dough rest for a few minutes. Heat some oil in a small/medium nonstick skillet over medium heat.
- Pour 1/4 cup of the dough into the pan and spread with the back of a ladle. Cook for about 2-4 minutes or until one side of the pancake lifts easily (don’t try to turn the pancake too soon). After turning the pancakes, cook for another 1-2 minutes.
- Note: You may need to add a little more milk as the dough will thicken after a while. I typically add up to 50ml after the batter has thickened. Continue until you have no dough left.
- For the apple filling, add all the ingredients to a pan or saucepan and mix (without heat). Then turn on the heat and bring the mixture to a boil. Let it simmer for a few minutes on low/medium heat.
- Top each pancake with a few teaspoons of stuffing, roll out and serve with a drizzle of caramel sauce (see the recipe in the notes below). Enjoy!
NOTES
Oats: You can use regular oats or gluten-free oats. To make oatmeal, process the oats in a blender or electric coffee/spice grinder. Rice flour: You should be able to use buckwheat flour, quinoa flour, or even all-purpose flour (if not gluten-free) instead of rice flour. Do not use coconut flour as it is very absorbent. Almond flour probably won’t work either, but I’ve never tried it. Cornstarch: Arrowroot flour should also be fine. Banana: You can use 80 gr applesauce instead of banana. Dairy: If you’re using boxed almond milk, oat milk, or any other low-fat non-dairy milk, I recommend adding 3 tablespoons of oil to the dough, otherwise the pancakes may stick to the pan. Use two pans to speed up the cooking process. Stack the cooked pancakes and cover with a kitchen towel to keep them warm and prevent them from drying out.
ARAMEL SAUCE:
- 3 tablespoons of coconut sugar or brown sugar (30 g)
- 2 tablespoons of water (20 g)
- 2 tablespoons of smooth peanut butter or sunflower seed oil (30 g)
- Add peanut butter to a small bowl.
- Heat water and sugar in a saucepan and bring to a boil.
- Pour the sugar mixture over the hazelnut oil and mix with a whisk.