recipe: gluten free vegan cinnamon apple crêpes

when i watched a gf make crêpes for brunch a few months ago, she showed me how simple it was. so when i saw a picture of these cinnamon apple crepes online, i decided to give it try it for our Sunday breakfast. the recipe i found required gluten free and gum free pancake mix or flour, which i didn’t have but i tried the recipe anyway.

well, let’s just say i ended up with big, thin pancakes – but they were tasty with the cinnamon apple filling so it’s all good. when i have the right flour, i’ll try it again to see if i come up with thin quality crepes. if not, they were a fun variation to Sunday morning pancakes!

cinnamon apple crepescooking tools

  • 2 or 3 quart saucepan
  • large mixing bowl
  • medium or large frying pan

ingredients

apple filling

  • 2 organic apples
  • 1 tsp cinnamon
  • ½ Tbsp brown sugar

crêpe

  • 1¾ cups gluten free gum free pancake mix – or – 1¾ cups xanthan gum-free gluten free flour blend (162 grams superfine white rice flour + 54 grams potato starch + 29 grams tapioca starch/flour)
  • pinch salt
  • 3 Tbsp ground flax seed + 9 Tbsp water – or – non-vegan option: 3 free range eggs at room temperature
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 cups organic milk, at room temperature – or – 2 cups milk option (nut, soy, rice, etc.)

preparation

apple filling

  1. cut apples into bite size pieces and put into saucepan.
  2. add cinnamon and sugar.
  3. mix and let sit for a 15 to 30 minutes.
  4. heat in medium flame for 15 to 30 minutes to soften apples.
  5. set aside to cool.

crêpe

  1. in a large mixing bowl, add flax meal and water. stir lightly and then let sit for 1 minute. if using the non vegan option: add eggs.
  2. add butter and milk to flax/eggs. whisk to combine well.
  3. add flour and salt and which all ingredients.
  4. the batter should be about the consistency of half and half. *see cooking tip in Note 1a
  5. oil or butter the pan and heat over medium heat for 2 minutes.
  6. with a 1/3 cup measuring cup, pour batter right into the center of the skillet and swirl the pan to distribute the batter evenly across the entire flat surface of the pan.
  7. cook over medium heat until the edges and underside of the crêpe are lightly golden brown (about 90 seconds).
  8. with a wide spatula, turn the crêpe over and cook until the other side is lightly golden brown (about another 45 seconds).
  9. slide the crêpe out of the pan onto a parchment-lined plate or cooling rack.
  10. repeat with the remaining batter, stacking the finished crêpes on top of one another. *see storing tip in Note 1b

combine

  1. when ready to serve, lay one crêpe on plate. add 1 to 2 spoonful of apple filling and roll.
  2. top with yogurt or additional apple, if desired.

notes

1. resource original recipe – Gluten Free on a Shoestring: Gluten Free Crêpes (Xanthan Gum Free)

1a. cooking tip: For best results, cover the bowl and place the batter in the refrigerator overnight or for up to 2 days. Before using the batter, remove it from the refrigerator, whisk until smooth, and allow it come to room temperature. 1b. storing tip: The crêpes may be covered well with a moist towel and kept at room temperature for about 2 hours until you are ready to serve them, or wrapped tightly in freezer-safe wrap and frozen until ready to use. Defrost at room temperature, and refresh the crêpes in a warm, nonstick skillet for a few moments per side, per crêpe.

2. resource original recipe – Julia’s Album: Apple Cinnamon Crepes

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