Apple Pie Crepes

 Thin, warm crepes filled with a delicious apple filling (that tastes just like apple pie) and topped with a light whipped coconut cream. I’d say that’s a perfect way to begin the day! 




I love when a dish is labeled as “breakfast” but in reality, it’s a yummy treat suitable for dessert. I’m not saying these apple pie crepes could be a dessert but I’m also not saying they can’t be either. Listen, I’ll eat this “breakfast” dish every morning if you know what I mean!

I think crepes are often overshadowed by oatmeal, pancakes, waffles, etc., and I’m not quite sure why. They are super easy to make, only require a few, simple ingredients, and can be filled with a variety of foods, from chocolate to lemon curd, fruits, and even savory ingredients!




This recipe is free of dairy, eggs, refined sugars, refined oils, peanuts, artificial flavors & artificial colors.

Makes 5 servings
Nutritional info for 1 serving (1 crepe with about ½ cup apple filling and 2 tablespoons coconut cream):
321 calories, 7.2g protein, 51.2 carbs, 11.7g fat, 27 sugar, 6.9g fiber


Ingredients

Cinnamon Whole Wheat Crepes
  • 2 eggs
  • 1 cup full-fat milk (see notes)
  • ¾ cup water
  • 1 cup sprouted whole-wheat flour
  • 1 tablespoon ground cinnamon


Apple Filling
  • 5 apples, cored and chopped
  • ¼ cup honey
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg


Whipped Cream Topping
  • 1 can coconut milk (see notes)



Method

1. Start with the apple filling by combining all filling ingredients in a medium to large saucepan. Place saucepan on the stove over medium heat and bring to a low simmer. Cook until apples soften, stirring occasionally, about 30-40 minutes.

2. While apples are cooking, begin making the crepes by adding the eggs, milk, and water to large mixing bowl. Whisk for about 1-2 minutes, or until mixed well and lightly frothy.

3. Add in flour and cinnamon and whisk again for 1-2 minutes.

4. Heat a round pan on the stovetop over low heat. Coat the pan with coconut oil then pour about ¼ cup crepe batter into pan. Swirl the pan to evenly disperse the batter then place it back over the heat.

* I recommend using an 8-10” pan

5. Cook about 2-4 minutes, or until the surface of crepe is set. Flip and cook another 1-3 minutes, until lightly golden brown.

* If you prefer soft crepes, cook 1-2 minutes per side. For a more classic crepe, cook a bit longer or until golden brown on both sides.

6. Lay cooked crepes on a plate or flat surface until ready to eat.

7. Spoon solid portion of coconut cream into a mixing bowl. Beat on high speed until smooth and creamy.

8. Assemble the crepes by evenly filling each with apple pie mix and topping with whipped coconut cream. Enjoy!

Notes
  • Use any full-fat milk of choice. Cow, coconut, cashew, or almond milk are all good choices.
  • I recommend placing the can of coconut cream in the fridge the night before you make the recipe. It helps harden the solid portions, which you’ll use for the cream.


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