These crepes are the healthy and easy alternative to the crepes we ate in France filled with melted chocolate and cream, but they are just as good. They have Wholemeal ingredients and are Naturally Sweetened (applesauce). They are also Gluten Free.
We all like crepes, right? They are large thin pancakes perfect for a sweet vegan breakfast or delicious dessert. Plus, these are easy eggless crepes made with only 6 ingredients.On weekends we usually have pancakes for breakfast because they are easier to cook and making traditional crepes seem difficult to me, because they tend to break or sometimes I don’t get the perfect texture.
Until I discovered this recipe: It has the perfect texture to make crepes but if you are hopeless like me trying to make the perfect crepe, you would love to make mini crepes. As these are mini crepes, this recipe will give you 18 delicious healthy crepes! They are super elastic which is one of the keys for perfect crepes.
Crepes are thinner than pancakes, you can fill them with whatever you like. We wanted to fill them with caramelized apple and plantbased yogurt.If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations 🙂
Healthy and Easy Vegan Mini Crepes: the perfect alternative to traditional crepes, but they are just as good. Only 6 ingredients!
- 1/2 cup + 3 tbsp applesauce (140g)
- 2 cup oat flour (200g)
- 2 cup rice milk (500ml)
- 1 tsp baking powder
- 1 tbsp Extra Virgin Olive Oil (EVOO)
- 1 tsp cinnamon
- Pinch of salt
- 2 red apples
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1 tsp ginger powder
- Plantbased yogurt
- In a large bowl mix oat flour, baking powder, cinnamon and salt.
- Then add applesauce, EVOO and milk and stir.
- Let rest in the fridge for 20 minutes.
- In the meantime, cook the apples: peel apples and cut them into cubes. Heat a small pot and add the apples with lemon juice, cinnamon and ground ginger, then stir so the don't get burned.
- Heat a medium sized frying pan and grease it with a drop of EVOO and spread it with kitchen paper.
- When the pan is hot, add a large tablespoon in the center of the pan and spread a little with the spoon in a circular motion so the batter moves evenly around the skillet to form a tin circle.
- Cook for 2 minutes until toasted. Use a spatula to flip the crepe over and cook the other side until golden brown.
- Serve the crepes: spread some plantbased yogurt and spiced apples. Fold the crepe into thirds.
This recipe makes about 18 mini crepes.
If you want to make this recipe Gluten Free, make sure you use a certified GF oat flour, normally written in the package.