Since I’m still pretending it’s Fall here, I decided to carry on my Fall themed dishes by adding some apple into the mix. After all, I’ve been cooking plenty with pumpkin and I don’t want my other favorite fruit to feel left out. Who doesn’t love crepes? They are easy, healthy, and kids just love them. These are perfectly fluffy, subtly flavored with vanilla and hints of apple. I actually used an apple flavored Kombucha instead of the apple cider because the fizz in the drink makes the crepes a little more fluffy on the outside and also gives them crispy edges. But you can use apple cider or even water if you like. You can fill them with anything from fruit, yogurt, jam, or even cream cheese. They are also blender friendly and come together in about 3 minutes. The hardest part of this recipe is that I DO like to let the batter sit for an hour to let it thicken up. But once you’ve done that, it’s all easy peasy from there!
Makes about 12 crepes
1 cup gluten free oats (I used Bob’s Red Mill Gluten Free quick cooking rolled oats)
1 cup almond milk (or any milk)
1/2 cup apple cider (I used Health Ade Kombucha Sweet Lady Apple Flavor or you can sub water but they won’t have the apple flavor obviously)
1/2 t vanilla extract
2 T butter melted (or coconut oil if dairy free)
In a small pan melt the butter. Add to blender along with the rest of the ingredients and blend until smooth. Let the mixture sit for an hour in the fridge to thicken up.
Heat pan over medium low heat. Spray a small 8 inch pan with a little cooking spray and add about a quarter cup of the batter to the pan and swirl mixture around to coat pan. Cook for about 3 minutes and then flip and cook for an additional 2-3 minutes until the crepe is cooked through. You may keep the cooked ones in a preheated 325F oven to stay warm while you make the others.
You may make these in advance and keep in the fridge for up to 5 days or in the freezer for up to a month. I usually put a piece of wax paper in between each one so they are easy to separate. To reheat just add them to a dry pan for a few minutes or place them in the oven at 350 for 10-15 minutes or until warmed through.
You can fill with anything from jam to cream cheese, or berries. I topped mine with a Spiced Chia & Apple Butter (recipe for that coming soon), sliced HoneyCrisp apples, and a drizzle of almond butter.