Okay, crepe enthusiasts, let's get real. Pancakes, or crepes in this case, on Shrove Tuesday? It's a tradition steeped in using up all the forbidden goodies before a good old fast, or so they say! But what if we could enjoy all the fun without the usual butter, eggs, and milk? My friends, that's where these glorious vegan crepes come in, they're also gluten-free to boot!
I know what you're thinking: vegan AND gluten-free? Will they taste like cardboard? Absolutely not! These beauties are fluffy, light, and packed with flavour, thanks to the magic of aquafaba (yes, the liquid from your chickpea can!) and nutty buckwheat flour.
Now, let’s talk about the stars of this show - the cinnamon apples and caramel. While I patiently wait for summer berries to make their debut, I decided to go all in on that cozy autumnal feel. The combination of warm, spiced apples against the backdrop of the delicate crepes is simply divine. And that caramel sauce? Well, let's just say it's a game-changer. I've included two versions, a traditional one and a slightly healthier alternative so you can choose your own adventure!
Making caramel can be a tad tricky so don't beat yourself up if you don’t nail it on the first try. I’ve wasted a fair amount of sugar and coconut milk in my caramel making journey but practice makes perfect so they say, if you want a quick win, go for my easy peasy maple syrup caramel. It is a winner every time!
So, get ready to whip up a batch of these amazing crepes. They're perfect for a weekend brunch, a mid-week treat, or any time you need a bit of sweet, wholesome deliciousness. Bon appétit!
Ingredients:
For the Gluten-Free Crepe Batter:
- 180g buckwheat flour
- 6 tbsp rice flour
- 2 tbsp cornflour/cornstarch
- 60ml aquafaba
- approx. 600ml plant-based milk
- 1 tbsp melted refined coconut oil or mild olive oil, plus more for frying
- 1 tbsp maple syrup (optional)
- 3 tbsp toasted almond flakes, to serve
For the Cinnamon Apples:
- 1 tbsp coconut oil or mild olive oil
- 3 sour apples (like Granny Smith), diced
- 2 tsp cinnamon
For the Caramel Sauce (Sugar Version):
- 100g sugar
- 120-180ml full-fat canned coconut milk
- A good pinch of salt
For the Caramel Sauce (Healthier Alternative):
- 120ml maple syrup
- 2 tbsp smooth almond butter
- A good pinch of salt
Method:
Let's Make Some Crepes:
- In a large bowl, whisk together the buckwheat flour, rice flour, and cornflour. Gradually add in the plant milk, a bit at a time, whisking continuously to avoid lumps. The batter should be runny but coat the back of a spoon.
- In a separate bowl, whisk the aquafaba until it's light and frothy. Gently fold it into the crepe batter.
- Whisk in the melted oil and maple syrup (if using). Adjust the milk as necessary for the right consistency.
- Heat a non-stick pan over medium heat and lightly grease with oil. Pour a thin layer of batter into the hot pan and swirl to form a thin crepe. Cook until it's golden and can be flipped easily, then cook the other side briefly.
- Stack the cooked crepes to keep them warm while you prepare the filling and caramel.
Cinnamon Apples - Simple but Delicious:
- Heat a pan over medium heat with a tablespoon of oil. Toss in the diced apples and sprinkle with cinnamon, stir well.
- Add a splash of water (or brandy for extra flavour!) and let the apples simmer until they become tender and slightly translucent.
Caramel Sauce - Choose Your Adventure:
Option 1: The Classic (Sugar Version)
- Spread the sugar in an even layer in a dry pan over medium heat. Melt the sugar slowly, letting it caramelize to your preferred color (be careful not to burn it).
- Take the pan off the heat and slowly pour in the warm coconut milk (use caution, as it can sputter). Add a pinch of salt and stir until smooth. If any lumps form, return it to low heat and stir gently until they melt and it has a smooth sauce consistency.
- If the sauce looks too runny, gently reduce it on the stove to thicken. If it has become too thick after cooling, a drop or two of plant milk will bring it back to the perfect sauce consistency.
Option 2: The Healthier Alternative (Maple Syrup Version)
- Gently heat maple syrup in a pan, taking it off the heat once it simmers.
- Whisk in almond butter and a pinch of salt until smooth. Simmer gently for a minute to thicken further. It will thicken further as it cools. If needed, add a drop or two of plant milk to bring it to a perfect pouring consistency.
Assembly time!
- Fill each crepe with the cinnamon apples, drizzle your choice of caramel, and sprinkle with toasted almond flakes. Enjoy your plant-based culinary adventure!
Notes:
- For non gluten free crepes, substitute the buckwheat, rice and cornflour for 2 cups of regular all purpose white flour, or a 50/50 mix of white and wholemeal flour.
These crepes are light, delicious and a perfect meal for any occasion. Go try it!